Mama's Macaroni and Cheese

1 lb. package (spiral ribbed macaroni)
1 lb. medium/sharp yellow cheddar cheese block, cut into small pieces - about 1/4 in. sq.
1 pkg. shredded Mozzarella
1 pkg. shredded Monterey Jack and cheddar
1 1/2 sticks butter
1/4 Vidalia onion, chopped
2 cups milk
dried bread crumbs - about 1 1/2 cups
salt & pepper

This would make a nice side dish to a baked ham or kielbasa for a large dinner, or be perfect as a main course alone with a light salad or vegetable.

Cook macaroni according to package - about 11 minutes, and preheat oven to 350F.

While macaroni is cooking, melt 1 stick butter in frying pan. Add melted butter to breadcrumbs in a 2 cup glass measuring cup or bowl.

Stir and pack so that all crumbs are evenly coated and absorbed.

Melt the other 1/2 stick of butter in the same pan and add chopped onions. Cook and stir on medium/low heat until translucent and just beginning to brown.

Drain macaroni and return to cooking pot. Add shredded Mozzarella, salt and pepper and stir to coat pasta.

Add chopped cheddar to sauteed onions in pan, and top with the milk. Stir over medium heat until cheese starts to melt. Sprinkle a couple handfuls of the shredded Monterey Jack and cheddar and stir until chunks of cheese are pretty small, but not completely melted. Remove from heat.

If desired, add a little more salt and pepper to macaroni/Mozzarella mix. Pour sauce over and stir until well mixed.

Butter 1 or 2 large baking/casserole dishes.

Pour macaroni and cheese mixture into pan (s) and smooth.

Sprinkle buttered breadcrumbs around edges of pan, but not too far into the center.

In a diagonal design sprinkle lines of remaining shredded Monterey jack and cheddar over casserole.

Bake in 350 oven for 35 minutes.