1 tbsp. vegetable oil
1 lb. elbow macaroni
8 tbsp (1 stick) plus 1 tbsp butter
1/2 c. (2 oz) shredded Muenster cheese
1/2 c. (2 oz) shredded mild Cheddar cheese
1/2 c. (2 oz) shredded sharp Cheddar cheese
1/2 c. (2 oz) shredded Monterey Jack
2 c. half and half
1 c. (8 oz) Velveeta, cut into small cubes
2 large eggs, lightly beaten
1/4 tsp. seasoned salt
1/8 tsp. freshly ground black pepper

Preheat the oven to 350. Lightly butter a deep 2 1/2 quart casserole.

Bring the 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 eight tbsp. of the butter. Stir into the macaroni. In a large bowl, mix the Muenster, mild and sharp Cheddar, Monterey Jack cheeses. To the macaroni add the half and half, 1 1/2 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 1/2 cup of shredded cheese and dot with the remaining one tbsp of butter.

Bake until it's bubbling around the edges, about 35 minutes. Serve hot.

*

...but those who hope in the Lord will renew their strength. They will soar on wings like eagles; they will walk and not grow faint, they will run and not grow weary. Isaiah 40:31