Over The Rainbow Macaroni And Cheese

• 1 tablespoon vegetable oil
• 1 lb elbow macaroni
• 8 tablespoons butter, plus
• 1 tablespoon butter
• 1 cup shredded muenster cheese
• 1 cup shredded mild cheddar cheese
• 1 cup shredded sharp cheddar cheese
• 1 cup shredded monterey jack cheese
• 2 cups half-and-half
• 1 cup Velveeta cheese, cut into small cubes
• 2 large eggs, lightly beaten
• 1/4 teaspoon seasoning salt
• 1/8 teaspoon fresh ground black pepper

1. Preheat the oven to 350 degrees F. Lightly butter a deep 2 1/2-quart casserole.
2. 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.
3. 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.
4. Bake until it's bubbling around the edges, about 35 minutes. Serve hot.

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

Taken from www.food.com/recipe/over-the-rainbow-macaroni-and-cheese-252695 (may not work)