Macaroni And Cheese

• 1 Tbsp. vegetable oil
• 1 lb. elbow macaroni
• 8 Tbsp. (1 stick) plus 1 Tbsp. butter
• 1/2 c. (2 oz.) shredded Muenster cheese
• 1/2 c. (2 oz.) shredded mild Cheddar cheese
• 1/2 c. (2 oz.) shredded sharp Cheddar cheese
• 1/2 c. (2 oz.) shredded Monterey Jack cheese
• 2 c. half and half
• 1 c. (8 oz.) Velveeta cheese, cut into cubes
• 2 large eggs, lightly beaten
• 1/4 tsp. seasoned salt
• 1/8 tsp. freshly ground black pepper

1. Preheat oven to 350u0b0.
2. Lightly butter a deep 2 1/2-quart casserole.
3. Bring a large pot of salted water to a boil over high heat.
4. Add the oil, then the elbow macaroni and cook until the macaroni is just tender, about 7 minutes.
5. Do not overcook.
6. Drain well.
7. Return to the cooking pot.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=22794 (may not work)