Ingredients:

• 1 tablespoon vegetable oil
• 1 pound elbow macaroni
• 1/2 cup 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

Directions:

1. Preheat the oven to 350 degrees. Lightly butter a deep 9″ x 13″ casserole dis.
2. 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.
3. Stir half a cup of butter into the hot macaroni. Once butter starts to melt mix in the Muenster, mild and sharp Cheddar, and Monterey Jack cheeses (reserve 1/2 cup of the cheeses for topping). Once the macaroni cools a bit and the cheeses are no longer melting turn the burner on to medium- low. Add the half-and-half, the cubed Velveeta, and the eggs. Stir until all cheese and butter have melted.
4. Pour the macaroni and cheese sauce into the casserole pan.
5. Sprinkle with the remaining 1/2 cup of shredded cheese.
6. Bake until it’s bubbling around the edges, about 40-50 minutes. If you would like it slightly browned on top put it under the broiler for 1-2 minutes. Watch it carefully so that it does not burn. Serve hot.