Preheat the oven to 350 degrees. Bring a large pot of lightly salted water to a boil; cook pasta according to package directions, just until al dente. (Do not overcook.) Drain well; place in a 9-by-13-inch baking pan.
In the pasta pot, combine whole milk, evaporated milk and eggs; whisk in salt to taste, pepper and sugar, mixing until thoroughly combined. Pour milk mixture over macaroni.
Add butter, Velveeta, Colby-Jack and sharp Cheddar cheeses. Stir well. Sprinkle the top with American or mild Cheddar cheese.
Bake 30 to 40 minutes or until top is lightly browned.