Ingredients
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1 tablespoon vegetable oil
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1 lb elbow macaroni
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8 tablespoons butter, plus
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1 tablespoon butter
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1 cup shredded muenster cheese
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1 cup shredded mild cheddar cheese
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1 cup shredded sharp cheddar cheese
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1 cup shredded monterey jack cheese
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2 cups half-and-half
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1 cup Velveeta cheese, cut into small cubes
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2 large eggs, lightly beaten
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1/4 teaspoon seasoning salt
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1/8 teaspoon fresh ground black pepper
Instructions
- Preheat the oven to 350 degrees F. 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 tablespoons of the 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, 2 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 1/2 cup of shredded cheese and dot with the remaining one tablespoon of butter.
- Bake until it's bubbling around the edges, about 35 minutes. Serve hot.