Mac & Cheese

• 1 TBSP Vegetable Oil
• 1 pound (box) elbow macaroni
• 8 TBSP (1 stick) plus 1 TBSP Butter
• 1/2 Cup (2 oz) shredded Muenster Cheese
• 1/2 Cup (2 oz) Shredded Mild Cheddar Cheese
• 1/2 Cup (2 oz) Shredded Sharp Cheddar Cheese
• 1/2 Cup (2 oz) Shredded Monterey Jack Cheese
• 2 Cups Half & Half
• 1 Cup (8oz) Velveeta cut into small cubes
• 2 Large Eggs, slightly beaten
• Salt & Pepper to taste

Preheat oven to 350 degrees. Lighter butter a deep 2 1/2 quart casserole pan.Bring a large pot of salted water to a boil over high heat. Add the oil, then the elbow macaroni and cook until macaroni is tender.(approx 7 minutes) Do not overcook. Drain well and return to cooking pot. In a small saucepan, melt the eight tablespoons of 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 1/2 cups of shredded cheese, the cubed Velveeta, and the eggs. Season w/ salt and pepper. Transfer to the buttered casserole. Sprinkle w/ the remaining 1/2 cup of cheese and dot with the remaining one Tbls of butter. Bake until bubbling around the edges and browned lightly on top, about 35 minutes. Serve hot and enjoy! I usually double the recipe and cook it in a 9 x 13 cake pan. I prepare it the night before and bake when needed.