Instructions

Take a standard Canadian pot (typically undersized), and boil:

• 1 lb. elbow macaroni, to three-quarters cooked.

Drain well, and put back into the same pot. Stir in:

• 3 tbsp. butter.

Then gently mix in:

• 3 cups grated cheddar cheese (sharp or extra old),
• 1 cup grated Swiss gruyere cheese,
• 1 cooking onion (diced and previously sauted in a little butter or oil).

Pour into a greased baking dish, and set aside.

In a separate bowl, mix:

• 2 tbsp. melted butter,
• 1 cup breadcrumbs,
• ¼ cup grated Parmesan cheese (the good stuff).

Set this crumb combination aside (boy, you Canadians love to set things aside!).

Then whisk together:

• 2 large eggs (beaten)
• 2 cups whole milk,
• ½ tsp. salt and ½ tsp. black pepper.

Pour this concoction evenly over your macaroni, and then top off with your previously set-aside breadcrumb mixture. Bake at 350°F, covered, for 40 minutes. Remove lid and bake for another 20 minutes, or until nicely browned. That's it!