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| 1 | tablespoon vegetable oil |
| 1 pound elbow macaroni | |
| 8 | tablespoons plus 1 tablespoon butter, (1 stick) |
| 1/2 | cup shredded Muenster cheese, (2 ounces) |
| 1/2 | cup shredded mild cheddar cheese, (2 ounces) |
| 1/2 | cup shredded sharp cheddar cheese, (2 ounces) |
| 1/2 | cup shredded Monterey Jack, (2 ounces) |
| 2 | cups half-and-half |
| 1 | cup Velveeta, (8 ounces) cut into small cubes |
| 2 | large eggs, lightly beaten |
| 1/4 | teaspoon seasoned salt |
| 1/8 | teaspoon freshly ground black pepper |
Preheat the oven to 350 degrees F. Lightly butter a deep 2 and a half quart 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 tablespoons 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 and a half cups of the
shredded cheese, the cubed Velveeta, and the eggs.
Season with the salt and pepper.
Transfer to the buttered casserole. Sprinkle with the remaining 1/2 cup
cheddar cheese and dot with the remaining 1 tablespoon of butter.
Bake until it's bubbling around the edges, about 35 minutes. Serve hot.