Ingredients
1 tbsp vegetable oil
16 oz package elbow macaroni
9 tbsp butter
1⁄2 cup muenster cheese, shredded
1⁄2 cup cheddar cheese, shredded
1⁄2 cup sharp cheddar cheese, shredded
1⁄2 cup monterey jack cheese, shredded
1 1⁄2 cup half-and-half
8 oz processed cheese, food, cubed
2 egg, beaten
1⁄4 tsp salt
1⁄8 tsp black pepper, ground
Preparation
Bring a large pot of lightly salted water to a boil. Add the oil and the pasta and cook for 8 to 10 minutes or until al dente; drain well and return to cooking pot.
In a small saucepan over medium heat, melt 8 tablespoons butter; stir into the macaroni.
In a large bowl, combine the Muenster cheese, mild and sharp Cheddar cheeses, and Monterey Jack cheese; mix well.
Preheat oven to 350 degrees F (175 degrees C).
Add the half and half, 1 1/2 cups of cheese mixture, cubed processed cheese food, and eggs to macaroni; mix together and season with salt and pepper. Transfer to a lightly greased deep 2 1/2 quart casserole dish. Sprinkle with the remaining 1/2 cup of cheese mixture and 1 tablespoon of butter.
Bake in preheated oven for 35 minutes or until hot and bubbling around the edges; serve.
