1 tbsp. vegetable oil
1 (16 oz.) box elbow macaroni
1/2 cup (1 stick) butter (plus 1 tbsp.)
1/2 cup shredded Muenster cheese
1/2 cup shredded mild Cheddar cheese
1/2 cup shredded sharp Cheddar cheese
1/2 cup shredded Monterey Jack cheese
2 cups half & half
1 cup Velveeta, cut into small cubes
2 large eggs, lightly beaten
1/4 tsp. seasoned salt (Lawry's)
1/8 tsp. freshly ground black pepper

Preheat oven to 350°F. Lightly butter a deep 2 1/2-quart casserole dish. Set aside.

Bring a large pot of salted water to a boil over high heat. Add oil, then 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 1 stick butter. Stir into macaroni.

In a large bowl, mix Muenster, mild and sharp Cheddar, and Monterey Jack cheeses.

To the macaroni, add half & half, 1 1/2 cups shredded cheese, cubed Velveeta, and eggs. Season with salt and pepper. Transfer to buttered casserole dish.

Sprinkle with remaining 1/2 cup of shredded cheese and dot with remaining one tablespoon of butter.

Bake at 350°F until it's bubbling around the edges, about 35 minutes. Serve hot!

Serves 4 to 6.

Submitted by: J. Linstroth