• Preheat oven to 350℉. Grease a 13 x9 casserole baking dish and set aside.

Pasta

• Follow the packaged instructions for cooking the pasta. Always salt the pasta water sufficiently when cooking pasta. The water should taste like a pleasantly salted broth. Bring water to a boil, then add salt, stirring the water until the salt has dissolved. Next, add the pasta and cook it al dente. Remember not to overcook the pasta, as it will finish cooking in the oven in the cheese sauce.
• As soon as the pasta is al dente or a little under al dente, drain the pasta and rinse with cold water to stop the cooking. Set aside to finish cooling and draining.
• In a large mixing bowl, add pasta, salt, pepper, & melted butter and mix thoroughly. Slightly beat the 3 large eggs and combine with the pasta mixture, mixing until all ingredients are well combined.
• Add three cups of extra sharp cheddar cheese to your pasta mixture and mix.

Assembly

• In the greased casserole baking dish, pour and spread 1/2 of the macaroni mixture evenly over the bottom. Then sprinkle two cups of the Colby Jack cheese over the pasta, making sure the cheese is evenly distributed.
• Next, top this with the remaining macaroni mixture, spreading it out evenly. Then, take the can of evaporated milk and pour it over the pasta.
• Mix the remaining one cup of extra sharp cheddar cheese and the two cups of Colby Jack cheese together, then sprinkle over the top of the pasta'
• Bake covered with aluminum foil for 25-35 minutes. Take the dish out of the oven halfway through baking time and stir. Note: It should be jiggly when you take it out of the oven. Place the aluminum foil back on the dish, and return it to the oven to finish baking. At the end of the baking time, remove the dish from the oven and take off the aluminum foil. Turn your oven to broil and place the dish back in the oven watching closely until the top is a golden brown,
• The macaroni and cheese will firm up when it starts cooling.
• Let cool for about ten minutes, and then serve.
• Note: Macaroni and cheese is a versatile dish because it's easy to switch out cheeses and experiment with different flavors. Have fun experimenting until you find the one that becomes your family's favorite. My suggestion is to try half Gruyere and half Cheddar. Gruyere is creamy and has a nutty, earthy flavor that I particularly like.