Over-The-Rainbow Macaroni And Cheese

• 1 Tbsp. vegetable oil
• 1 stick + 1 Tbsp. butter
• 2 oz. mild Cheddar cheese, shredded
• 2 oz. Monterey Jack cheese, shredded
• 2 c. half and half
• 1/4 tsp. seasoned salt
• 1 lb. elbow macaroni
• 2 oz. Muenster cheese, shredded
• 2 oz. sharp Cheddar cheese, shredded
• 1 c. Velveeta cheese, cubed
• 2 large eggs, slightly beaten
• 1/8 tsp. pepper

1. Combine all shredded cheeses in a bowl and set aside.
2. Lightly butter a deep 2 1/2 qt. casserole dish.
3. Boil enough water for 1 lb. macaroni.
4. Add oil and macaroni to boiling water.
5. Simmer 7 minutes and drain.
6. Put macaroni back in pot.
7. Melt one stick butter in sauce pan and stir into macaroni.
8. Add half and half, 1 1/2 c. shredded cheeses, Velveeta and eggs.
9. Season with pepper and seasoned salt.
10. Transfer to casserole dish.
11. Sprinkle with remaining cheeses and butter.
12. Bake until bubbles at edges, about 35 minutes.
13. Serve hot.

vegetable oil, cheddar cheese, cheese, salt, elbow macaroni, muenster cheese, cheddar cheese, velveeta cheese, eggs, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=78549 (may not work)