Five Cheese Macaroni Casserole

• 1 tablespoon vegetable oil
• 1 (16 ounce) package elbow macaroni
• 9 tablespoons butter
• 1/2 cup shredded muenster cheese
• 1/2 cup shredded cheddar cheese
• 1/2 cup shredded sharp cheddar cheese
• 1/2 cup shredded monterey jack cheese
• 1 1/2 cups half-and-half
• 8 ounces cubed processed cheese food
• 2 eggs, beaten
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper

1. Bring a large pot of lightly salted water to a boil.
2. Add pasta and cook for 8 to 10 minutes or until al dente; drain well and return to cooking pot.
3. In a small saucepan over medium heat, melt 8 tablespoons butter; stir into the macaroni.
4. In a large bowl, combine the Muenster cheese, mild and sharp Cheddar cheeses, and Monterrey Jack cheese; mix well.
5. Preheat oven to 350 degrees F (175 degrees C).
6. 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.
7. Transfer to a lightly greased deep 2 1/2 quart casserole dish.
8. Sprinkle with the remaining 1/2 cup of cheese mixture and 1 tablespoon of butter.
9. Bake in preheated oven for 35 minutes or until hot and bubbling around the edges; serve.

vegetable oil, elbow macaroni, butter, muenster cheese, cheddar cheese, shredded sharp cheddar cheese, shredded monterey jack cheese, processed cheese food, eggs, salt, ground black pepper

Taken from www.food.com/recipe/five-cheese-macaroni-casserole-320000 (may not work)