1-1/2 pounds #7 macaroni, broken in half and cooked al dente

3 whole eggs, well beaten

1/3 cup finely minced parsley

1 stick salted butter, softened

1 cup pre-chopped seasoning veggies

1 cup evaporated milk

2 cups medium-sharp cheddar cheese, shredded

1 cup Swiss cheese, shredded

3/4 cup Velveeta cheese, shredded

3/4 cup petit pois green peas, drained

2 teaspoons Sprinkling Spice or your favorite Cajun seasoning

1 teaspoon fresh-ground black pepper

Start off by placing your cooked macaroni (which you've thoroughly drained) in a buttered casserole dish and thoroughly mixing in the 3 beaten eggs and the parsley.

By the way, because the cheese in this dish is going to harden and stick to everything, you might want to make this recipe in a disposable aluminum pan. Just a suggestion.

Now, in a 3-1/2 quart saucepan, melt the butter over medium-low heat and saute the onions and celery until they fully wilt and soften.

At this point, stir in the evaporated milk and cook it into the butter and seasonings until everything is blended well.

Then, a little at a time, start adding the cheeses to the sauce (first the cheddar, then the Swiss, and finally the Velveeta).

By the way, use only half of the cheddar in the sauce the other half goes over the top of the macaroni.

The one thing you want to be sure of is to stir constantly as you add the cheeses so that they don't stick to the saucepan and burn.

Incidentally, keep the heat on medium-low as you blend the sauce.

Next, quickly whisk into the pan the green peas, season the cheese sauce with Sprinkling Spice or Cajun seasonings and black pepper to taste, and pour the creamy mixture over the casserole dish of macaroni.

Don't be afraid to re-mix everything thoroughly, though.

When you figure that the blend is just right, evenly sprinkle the second cup of grated cheese over the top of the macaroni, place the pan into a 350 degree preheated oven, and bake for 35-45 minutes or until the cheese on top is melted and golden brown.

Here's a chef's hint: Before serving, I suggest you also slide the dish under the broiler for a few minutes to toast the cheddar on top of the macaroni. Then call ya' Momma ova' and enjoy.