1 lb cooked elbow macaroni
1 cup whole milk
2 (12 ounce) cans evaporated milk
3 eggs
1 cup butter, cut into small pieces
1/2 lb colby cheese
1/2 lb monterey jack cheese, shredded
1/2 lb sharp cheddar cheese, shredded
1 lb Velveeta cheese, cut in chunks
salt
1 tablespoon whiter pepper
1 tablespoon sugar
1 cup shredded American cheese or 1 cup mild cheddar cheese

1 lb cooked elbow macaroni

Preheat oven to 350°C.
Put pasta in 9 by 13 dish and set aside.
Mix milks and eggs well.
Add the butter and colby, Montery jack, sharp cheddar and velveeta cheeses to the pasta.
Pour milk and egg mixture over the pasta.
Season with salt , pepper, sugar and toss.
Sprinkle with remaining cups of American or Cheddar cheese.
Bake for 30 to 45 minutes or until top is lightly browned.