1 tbsp vegetable oil
1 lb macaroni or cork screw cavatappi
8 tbsp butter
1 tbsp butter
1 cup muenster cheese, shredded
1 cup mild cheddar cheese, shredded
1 cup sharp cheddar cheese, shredded
1 cup monterey jack cheese, shredded
2 cups half-and-half
8-oz Velveeta cheese, cubed
2 eggs, lightly beaten
2 tsp garlic powder
1⁄4 tsp seasoning salt
1⁄8 tsp fresh ground pepper
Preheat oven to 350. While heating, lightly butter a deep 2 1/2 quart baking dish.
Fill a large pot with water and add the 2 tsp of garlic powder. Bring to a rapid boil. Add pasta and the 1 TB oil to water then lower heat to maintain low boil. Cook for 5-7 minutes, or until al dente. Drain the pasta well, and return to the pot.
While pasta is boiling, melt 8 tbsp of the butter in a small saucepan. Then, stir into pasta.
In a large bowl, combine all of the shredded cheeses. (TIP: I prefer Tillamook brand cheese because it melts easily in this dish.)
To the pasta, stir in 3 cups of shredded cheeses, half and half, the cubed cheese, the eggs, and the seasoned salt and pepper. Stir well until cheese and other ingredients are combined and beginning to melt together.
Transfer pasta to the prepared casserole dish. Top with remaining shredded cheese. Then, dot with remaining 1 tbsp of the butter.
Bake covered for 30-35 minutes. Then, uncovered for 10-15 minutes or until the edges are golden brown and bubbly. Serve hot.