Bring a large stock pasta pot of lightly salted water to a boil and add macaroni pasta and cook 5 minutes under cooked, otherwise macaroni will be mushy.  Drain macaroni well in strainer.

Place macaroni, butter, salt, pepper, milk, mozzarella cheese and 3 cups of Sharp Cheddar cheese in a large mixing bowl.  Mix eggs in a bowl first and then stir into mixture and place mixture into a 13x9x2 lightly greased Pyrex baking dish.  Top with remaining cup of Extra Sharp Cheddar Cheese.  Bake in a 350 degree F. oven for 30 to 35 minutes until bubbly and golden brown on top. 

NOTE:  This recipe will make 12 or more servings and you can cut the recipe in half if so desired and use a 8x8 baking dish.  I would recommend using the solid cheese and shredding it yourself since I personally think  it does taste better.  You can also substitute the Mozzarella cheese with Romano, Monterey Jack,  Parmesan or leave it out, however do not substitute the Extra Sharp Cheddar Cheese .

This is a good basic all-purpose baked cheese recipe that lends itself to the addition of other ingredients such as ham bits and you can add a few Cajun ingredients such as sautéed onions and bell pepper about 1/2 cup of each to take it to a higher level of taste bud enhancement!  One half cup of dry white wine works with the Cajun ingredients too.

I plan to do a test Venison Mac n Cheese with the Cajun ingredients with the addition of diced chilies or diced jalapeño peppers and will give the results later.  My hunting buddies at work will be my test kitchen for that one!

I know, solid aged hoop cheese would have been much better but in a hurry.  I can count, there is only two eggs on the workstation and recipe calls for three eggs; changed the recipe at the last minute.

Baked Mac n Cheese golden brown and ready to serve.

A serving for yours truly Bill aka Mickey Porter 11-19-08.

Will post sequence pixs at a later date.  Visit my Five Cheese Macaroni and Cheese recipe. 

LEAVING ON A SPIRITUAL NOTE