Glens Moms Macaroni & Cheese

2 pounds elbow macaroni noodles, cooked and drained
1 pound shredded cheddar cheese. Sharp or Extra sharp
4-6 ounces grated parmesan
6 ounces american cheese, sliced
4-6 ounces grated asiago cheese
4 eggs, whipped
1 1/2 pint chicken stock
2 teaspoons dijon mustard
1 quart milk
1 pint heavy whipping cream
3 dashes hot sauce
salt and pepper to taste
2 ounces baked roux

Bread crumb mixture(if desired). Equal amounts bread crumbs, parmesan, crumbled crackers, salt and pepper, teaspoon of melted butter

Preheat oven to 350. Cook macaroni noodles & drain water. Whip eggs in a small bowl and set aside. In large saucepan, heat up the milk and cream to a medium boil, let simmer. After 5 minutes, slowly whip in 3 oz parmesan, 4 oz asiago, 4 oz cheddar and all the sliced american cheese. Add hot sauce, dijon, and whip in crumbled roux to thicken sauce. 

Combine whipped eggs and cooked macaroni noodles together in a large bowl. Add in remaining assorted shredded cheeses, folding it all together. Add salt and pepper to taste. Pour in cheese sauce and mix together to coat the noodles. Transfer to large casserole/baking dish. Bake in oven for 35 minutes. If doing bread crumb topping, remove from oven, add breadcrumb topping and bake for another 10 minutes. When done, remove from oven, let cool for 10 minutes before serving. Makes 20-24 4 oz servings.