1 (2 lb.) box of elbow macaroni
1 (10 3/4 oz.) can mushroom soup
1 (10 3/4 oz.) can cheddar cheese soup
16 oz. Colby cheese
16 oz. cheddar cheese (med. or sharp)
1 stick butter
2 eggs, beaten
1 c. milk
1 (4 oz.) can mushrooms, drained

Cook macaroni according to package directions and drain. Pour into baking dish. Stir butter into hot noodles until butter melts. Cut cheeses into small cubes, reserving enough to cover the casserole with a thin layer of sliced cheese. Add all other ingredients except cheese slices and stir gently until well mixed. Place cheese slices on top. Bake at 350 degrees for 45 minutes to an hour. Serves 25.