Over the Rainbow Macaroni and Cheese

• 1 tbsp (15 ml). vegetable oil
• 1 lb (.5 kg). elbow macaroni
• 9 tbsp (125 ml). butter, divided use
• 2 oz (56 grm). shredded muenster cheese
• 2 oz (56 grm). shredded mild cheddar cheese
• 2 oz (56 grm). shredded sharp cheddar cheese
• 2 oz (56 grm). shredded Monterey Jack cheese
• 2 cups (475 ml) half & half
• 8 oz (224 grm). Velveeta, cut into small cubes
• 2 large eggs, lightly beaten
• 1/4 tsp (1 ml). seasoned salt
• 1/8 tsp (1 ml). freshly ground black pepper

1. Preheat oven to 350 degrees (175 C.).
2. Lightly butter a deep 2-1/2 quarts (2375 ml) casserole.
3. Cook macaroni in salted water with oil for about 7 minutes, do not overcook.
4. Drain well.
5. Return to the cooking pot.
6. Melt 8 Tbsp (125 ml).
7. of the butter.
8. Stir into the macaroni.
9. In a large bowl, mix all the cheeses.
10. To the macaroni, add the half & half, 1-1/2 cups (350 ml) of the shredded cheeses, the cubed Velveeta, and eggs.
11. Season with the salt and pepper.
12. Transfer to the buttered casserole.
13. Sprinkle witht the remaining 1/2 cup (125 ml) shredded cheese and dot with the remaining 1 Tbsp (15 ml).
14. butter.
15. Bake until bubbling around the edges, about 35 minutes.
16. Serve it hot.

vegetable oil, elbow macaroni, butter, muenster cheese, cheddar cheese, cheddar cheese, shredded monterey jack cheese, velveeta, eggs, salt, freshly ground black pepper

Taken from online-cookbook.com/goto/cook/rpage/00082D (may not work)