© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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1 tablespoon vegetable oil
16 ounces elbow macaroni, or whatever type you l I use shells sometimes
9 tablespoons butter
½ cup shredded Muenster cheese
½ cup shredded mild Cheddar cheese
½ cup shredded sharp Cheddar cheese
½ cup shredded Monterey Jack cheese
1½ cup half-and-half
8 ounces of cubed Velveeta, or other processed cheese
2 eggs, beaten
¼ teaspoon salt
⅛ teaspoon ground black pepper
Preheat the oven to 350°F.
Bring a large port of salted water to a boil. Add pasta and cook for about 8 minutes, leave it al dente. Drain well and return to pot. In a small saucepan over medium heat, melt 8 tablespoons of butter; stir into the macaroni. In a large bowl, combine all the cheeses and mix well. Add the half-and-half, 1½ cups of cheese mixture, cubed processed cheese and eggs to the macaroni. Mix and season with salt and pepper. Transfer to a lightly greased deep 2½ quart casserole dish. Sprinkle with the remaining cheese and 1 tablespoon of butter. Bake in preheated oven for 35 minutes.