The cheese will begin to melt with the heat from the pasta. Add 3 Tablespoons of butter and both packages of shredded cheese, reserving about 4 ounces of shredded cheese for topping. Return the pasta to the pot and adjust the heat to low. While the pasta is cooking, whisk together two large eggs, 3 cups whole milk or light cream, 1 teaspoon kosher salt and ½ teaspoon black pepper in a medium bowl and set aside.Add pasta, stir and boil 5-6 minutes until al dente, almost tender.Make sure it's enough water to cover 1 pound of pasta. Bring a pot of water to a boil and add a good 3-finger pinch of salt and a little oil, about 2 teaspoons.
Butter an oven safe 9X13 casserole dish and set aside.
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