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Heat oven to 375 degrees. Cook macaroni in a large pot of salted boiling water until tender but not mushy, about 8-10 minutes. Drain well and pout into a large mixing bowl. Melt on low the Velveeta cheese and 3/4 cup milk until melted (stir often). Pour melted cheese sauce over pasta and stir. Add in butter, 3/4 cup milk, eggs, 1 cup shredded cheeses, salt and pepper. Mix well and transfer to a 2 quart baking dish. Pour the remaining cheese on top. Bake until top crust is golden brown and casserole is bubbling, about 25 minutes. Serve hot.
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