Ingredients
1 Tbsp. vegetable oil
1 lb. elbow macaroni
1 stick butter
1 cup shredded Muenster cheese
1 cup shredded mild cheddar cheese
1 cup shredded sharp cheddar cheese
1 cup shredded Monterey Jack
2 cups half and half
1 cup (8 oz). Velveeta, cut into small cubes
2 large eggs, lightly beaten
¼ tsp. seasoned salt
1/8 tsp. freshly ground black pepper
Preparation
-Preheat the oven to 350 degrees. Lightly butter a deep 2 ½ quart casserole dish. -Bring 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 cooking pot. -In a small saucepan, melt 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 ½ cups of the shredded cheese, the cubed Velveeta, and the eggs. -Season with salt and pepper. -Transfer to the buttered casserole. -Sprinkle with the remaining ½ cup of shredded cheese. -Bake until bubbling around the edges, about 35 minutes. Serve hot.
