1 tbsp. vegetable oil
1 pound elbow macaroni
8 tbsp. (1 stick) plus 1 tbsp. butter
1/2 cup (2 ounces) shredded Muenster cheese
1/2 cup (2 ounces) shredded mild Cheddar cheese
1/2 cup (2 ounces) shredded sharp Cheddar cheese
1/2 cup (2 ounces) shredded Monterey Jack
2 cups half-and-half
1 cup (8 ounces) Velveeta cheese, cut into small cubes
2 large eggs, lightly beaten
1/4 tsp. seasoned salt
1/8 tsp. freshly ground black pepper
See optional topping ingredients, below
Preheat oven to 350º. Spray a 9x13 inch
casserole. Bring a large pot of salted water to a boil over high
heat. Add the oil, then the elbow macaroni, and cook until the
macaroni is just tender, about 7 minutes. Do not overcook.
Drain well. Return to the cooking pot.
In a small saucepan, melt 8 tbsp. of the butter. Stir into the
macaroni. In a large bowl, mix the Muenster, mild and sharp
Cheddar, and Monterey Jack cheeses. To the macaroni, add
the half-and-half, 1 1/2 cups of the shredded cheese, the
cubed Velveeta, and the eggs. Season with salt and pepper.
Transfer to the buttered casserole. Sprinkle with remaining
1/2 cup of shredded cheese and dot with the remaining
tablespoon of butter.
Bake until it's bubbling around the edges, about 35 minutes.
I always put a cracker crumb mixture on top the last 10
minutes of baking. To do that, crush one sleeve of Ritz
crackers and put in a sauce pan with 3/4 of a stick of butter.
Stir and cook until butter is lightly browned and cracker
crumbs appear toasted, about 10 minutes (watch carefully so
they don't burn).