Keep ready all the aforesaid ingredients cut, washed & handy...All spices available, readily for the mixing

In a large deep pot/saucepan: Boil 4 Cups Water to rolling boil & then, add into it some salt & olive oil & then the Macaroni- Flame on the high-medium, keep a close check on the noodles (macaroni) to not overcook it at any point & keep it at its al dentè stage always, drain & set aside

Heat up a frying pan/wok, over the medium flame: Add in the Butter & the EVOO to it & then, drop in the cubed potatoes & sauté for a couple of minutes time, add in the salt- sauté for a minute & then, add in the sliced mushrooms to it- Flame on the high-medium

In the meanwhile, grate the mozzarella & keep it handy... While, cooking the mushrooms- Always keep the flame on the high-medium, since it has the most water contents, it starts releasing immense water if the flame is kept moderately & becomes quite unmanageably soggy/mushy kind

Once they’re all nicely sautéd & cooked for about 5-6 mins time- Transfer it to the baking dish/pan/tray, add in the cheese slices, spread evenly & then cover it with the parboiled macaroni, spread it evenly & nicely

In another mixing bowl: Whisk the eggs by adding some salt, black peppers, red chilli flakes, milk & mixed herbs to it- until well beaten to be frothy, pour it the entire mixture on the top of the baking dish

Now, bake it over a preheated oven at 180C, for about 18-20 mins time (depends & varies with the oven temperature settings), allow it to cool down inside the oven after the 1st baking schedule for about a couple of minutes time

Then, take it out to add into it the grated mozzarellas, spread well evenly & nicely to cover its top completely or as much is possible...Bake the same, for another 10 mins time at 180C, turn off the oven once done- let it rest inside the hot oven itself for the next 5-6 mins time

Take it out, once cooled down a bit to be sliced into pieces & serve piping hot to your serving platters....Enjoy this DELISH now, with your dearest ones....