Bring a large stock pasta pot of lightly salted water to a boil and add macaroni pasta and cook 8 to 10 minutes or until al dente; (which is tender but still has a bite to it).  Do not overcook 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.

Cover with aluminum foil and bake for 45 minutes at 350 degrees F.

Uncover and add extra cup of Cheddar cheese across the top.  Bake uncovered for another 15 minutes or broil on high temperature setting.

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 .  A few pix along the way......... I got in a hurry and forgot to take pix of each stage of the assembly.....wanted to go hunting this afternoon!

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 MacNCheese 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!