Preheat oven to 350°.
Bring a large pot of water to a boil.
Add some salt, pepper and ½ tsp Garlic Powder to water.
Add the pasta and cook until al dente, do not overcook.
While pasta is cooking, grease a deep casserole dish about 9x12 in size, and melt 2-3 tbsp butter in a skillet.
Add onions and green pepper to the skillet.
When the veggies are soft add the garlic and cook until fragrant, about 30 seconds.
When pasta is done drain and put back in the pot.
Gently stir in the veggies from skillet.
If pasta is still sticky add a little butter and stir till melted.
Mix about a ½ cup each of the grated cheddar and hot pepper cheese in with the pasta.
Pour half of the mixture into the casserole dish.
Put half of cubed block cheese, cheddar and mozzarella evenly on top, then sprinkle approximately 1/2 cup each of the grated, cheddar, hot pepper and mozzarella (reserving 1 cup mozzarella) on top of the cubed cheese.
Pour the remaining pasta in the casserole dish and repeat with the cheeses saving the grated mozzarella Cheese.
Pour the milk evenly over the entire casserole dish the top with the remaining Mozzarella and bake uncovered for about 30 minutes or until cheese on top turns a golden brown.
Remove from oven and let set about 5 minutes before serving.
Chef's notes: Mom used elbow macaroni, but she would also use the Rotini noodles, they hold the cheese well. This recipe is so versatile. I use it as a main dish by adding chunks of ham, or ham & broccoli, cooked hamburger, and I also like to add bacon. If I'm in a hurry or I don't have block cheese I will make it with just shredded cheese, but it will take the 4 cup bags of shredded cheese. Original recipe credited to Della Garretson Hoover.