"The right damn way to make mac and cheese"

This recipe is from our irreverent friend, Duane. He's a little fiesty in and out of the kitchen.

This is verbatim:

The right damn way to make mac and cheese.

For a week's lunch:

1 flat of mac, boiled and sat there for a few minutes dry
1 block sharp chedder, shredded
1 block jack, shredded
3 eggs beaten in a couple cups of cream or milk and salt and pepper

Put some butter around your oven cooking dish. Thick is better than not.
Put a layer of noodles down and press a bit. Mash some mixed cheese (if you don't use the Jack it gets a bit greasy). Then slowly drizzle a third of the milky eggy stuff. Repeat, with milk and egg on top... and so on... and you have to be SLOW with the drizzling... you don't want it all at the bottom you want it to find holes to wiggle into and sit to be cooked. Oven to 300 or 350 depending on your mood. No lid. Cook for 30 minutes then open and stir a bit briskly without scalding yourself. Repeat. The point is the top should be crispy when you mix it in so there is some crisp in the middle. Take out and sit on the counter for a couple of hours. Then put in the> fridge. Easily re-heated. 250 for an hour I think or too much drains downward. After re-heating stir it up a bit again to mix the crisp in.

Serve with boiled peas. After boiling drain and put in a capful of vinegar and stir and drain again. Then hit once with the masher. Maybe twice if you are feeling frisky. So they don't roll. A stick of bacon or a leg of sausage or a sardine is also nice if you feel the need. If you are feeling crazy dice a couple green onions and put in half of the oven dish at different layers on one side, leaving one side plain.