1 T vegetable oil
1 pound elbow macaroni
8 T (1 stick) plus 1 T butter
1/2 cup shredded Muenster chesse
1/2 cup shredded Mild Cheddar cheese
1/2 cup shredded Sharp Cheddar cheese
1/2 cup shredded Monterey Jack
2 cups of half and half
1 cup (8oz) Velveeta cheese, cut into small cubes
2 large eggs, lightly beaten
1/4 tsp seasoned salt
1/8 tsp freshly ground black pepper
Preheat oven to 350º. Lightly butter a deep 2 1/2-qt casserole dish.
Bring a large pot of salted water to a boil over high heat. Add the oil, then the macaroni and cook until the macaroni is just tender, about 7 minutes. Do not over cook. Drain well. Return to the cooking pot.
In a small saucepan, melt 8 T 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, add 1 1/2 cups of the cheeses, the cubed velveeta and add the eggs.
Season with salt and pepper.
Transfer to the buttered casserole dish.
Sprinkle the remaining 1/2 cup of shredded cheese and dot with the remaining 1 T of butter, bake until it is bubbling around the edges, about 35 minutes. Serve hot.