Patti Labelle'S Macaroni And Cheese

• 1 tablespoon vegetable oil
• 1 lb macaroni
• 8 tablespoons butter
• 1 tablespoon butter
• 1/2 cup muenster cheese, shredded
• 1/2 cup mild cheddar cheese, shredded
• 1/2 cup sharp cheddar cheese, shredded
• 1/2 cup monterey jack cheese, shredded
• 2 cups half-and-half
• 8 ounces Velveeta cheese, cubed
• 2 eggs, lightly beaten
• 1/4 teaspoon seasoning salt
• 1/8 teaspoon fresh ground pepper

1. Preheat oven to 350.
2. Lightly butter a deep 2 1/2 quart baking dish.
3. Fill a large pot with water and bring to a rapid boil.
4. Add macaroni and the 1 TB oil.
5. Cook for 7 minutes, or until somewhat tender.
6. Drain well, and return to the pot.
7. Meanwhile, in a small saucepan, melt 8 TB of the butter.
8. Stir into macaroni.
9. In a large bowl, combine all of the shredded cheeses.
10. To the macaroni, add 1 1/2 cups of shredded cheeses, half and half, the cubed cheese and the eggs, and the seasoned salt and pepper.
11. Transfer to the prepared casserole dish, and top with remaining 1/2 cup shredded cheese.
12. Dot with remaining 1 TB of the butter.
13. Bake for 30-35 minutes or until the edges are golden brown and bubbly.
14. Serve hot.
15. Serves 8.

vegetable oil, macaroni, butter, butter, muenster cheese, cheddar cheese, cheddar cheese, monterey jack cheese, velveeta cheese, eggs, salt, fresh ground pepper

Taken from www.food.com/recipe/patti-labelles-macaroni-and-cheese-17186 (may not work)