Bring macaroni to a boil and cook according to package directions.
While macaroni is cooking place cream and Velveeta cheese cubes in a large saucepan over low heat and melt.
You may have to use a potato masher to get the cheese to melt down easily.
Remove from heat.
In a small bowl, beat eggs with a whisk.
When Velveeta sauce melts, scoop a ladle full of the cheese sauce and drizzle it into the egg mixture to temper the eggs.
Add SLOWLY so eggs don’t curdle.
Whisk until all the cheese sauce has been incorporated into the eggs.
Pour the egg/cheese mixture back into the Velveeta mixture and stir to combine.
Spray a 10x15” glass baking dish with cooking spray (or use two 9x13" glass baking dishes).
Place half of the macaroni in the bottom of prepared dish.
Sprinkle generously with salt, pepper and Cajun seasoning.
Cut one of the sticks of butter into very thin slices and spread over top of macaroni.
Sprinkle half of the cheddar/Monterey Jack cheeses over top of the noodles.
Pour half of the Velveeta cheese sauce over top of cheeses.
Cover cheese sauce with remaining macaroni.
Sprinkle with salt, pepper and Cajun seasoning.
Spread thinly sliced butter pieces over top of macaroni.
Sprinkle the remaining cheddar and Monterey Jack cheeses over top.
Ladle the remaining Velveeta mixture over top of all.
Cover with foil.
Bake at 375° for about 30 minutes.
Tent foil.
Bake an additional 15 minutes or until hot and bubbly.
Garnish with fresh parsley, if desired