1 pound elbow macaroni pasta
1 cup whole milk
2 cans (12 ounce) evaporated milk
3 eggs
1 cup butter (2 sticks) cut into small pieces
1/2 pound Colby cheese, shredded
1/2 pound Monterey Jack cheese, shredded
1/2 pound sharp Cheddar cheese, shredded
1 pound Velveeta cheese, cut into small chunks
Salt, to taste
1 tablespoon white pepper
1 tablespoon sugar
1 cup shredded American or Mild Cheddar cheese
Heat oven to 350. Bring a large pot of lightly salted water to a boil. Cook pasta according to package directions. Drain and transfer the pasta to a 9×13-inch casserole dish. Set aside.?In a large bowl, combine the whole milk, evaporated milk and eggs. Mix with a fork until thoroughly combined. Add the butter and Colby, Monterey Jack, Sharp Cheddar, and Velveeta cheeses to the pasta. Pour the milk and egg mixture over the pasta. Season with salt, pepper and sugar, and toss. Sprinkle the top of the pasta with the remaining cup of American or Cheddar cheese. Bake for 30 to 45 minutes (or until the top is lightly golden brown).