Preheat oven to 350 degrees.
In a large pot of boiling, salted water, cook the pasta to al dente.
When pasta is done, drain and then pour into a large baking pan with 2 sticks of butter and Velveeta cheese.
Season with salt and pepper and mix ingredients well.
In a separate bowl, mix eggs and then pour mixture into macaroni.
Add half the milk and all of the Gruyere & Asiago cheeses.
Mix well, then add the rest of the milk and cheddar cheese, mixing well.
Save ½ cup of cheddar cheese to layer across the top.
Bake for 30 to 45 minutes or until top is melted & golden.
Let it rest for 15 minutes, then dig in!