• 1 tbsp olive/vegetable oil


• 1 lb. elbow macaroni


• 1 stick of butter + 1 tbsp. butter


• 1/2 cup shredded muenster cheese


• 1/2 cup shredded sharp cheedar cheese


• 1/2 cup shredded mild cheddar cheese


• 1/2 cup shredded monterey jack cheese


• 2 cups (1 pint) half and half milk


• 1 cup velveeta (cubed)


• 2 large eggs (beaten)


• 1/4 tsp seasoned salt


• 1/8 tsp black pepper

1. Preheat oven to 350


2. Lightly butter a 2 1/2 quart casserole dish.


3. Bring large pot of salted water to a boil, add oil, then
   macaroni.


4. Cook til tender (about 7 minutes, but don't overcook)


5. Drain and return to pot.


6. Add butter.


7. In a large bowl, mix muenster, both cheddars, and monterey jack
   cheeses


8. To the macaroni add the half and half, 1 1/2 cup of the
   shredded cheese, all of the cubed velveeta, eggs, salt, and
   pepper.


9. Move to the buttered casserole dish and sprinkle the remaining
   cheese on top along with 1 tbsp of butter dotted evenly.


10. Bake for 35 minutes. Serve hot.

Don't make the same mistake I made the first time and add a whole
block of velveeta. It was almost too cheesy! Oops!