Ingredients
1 tablespoon vegetable oil
1 pound elbow macaroni
8 tablespoons (1 stick) plus 1 tablespoon 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, cut into small cubes
2 large eggs, lightly beaten
1/4 teaspoon seasoned salt
1/8 teaspoon freshly ground black pepper
Directions
1. Preheat the oven to 350 degrees F. Lightly butter a deep 2 and a half
quart casserole.
2. Bring a large pot of slated 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.
3. 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.
4. Transfer to the buttered casserole. Sprinkle with the remaining 1/2 cup
cheddar
cheese and dot with the remaining 1 tablespoon of butter.
5. Bake until it's bubbling around the edges, about 35 minutes. Serve hot.
Makes 4 to 6 servings.