Over-The-Top Macaroni and Cheese

• 1 tablespoon vegetable oil
• 1 lb elbow macaroni
• 9 tablespoons butter, divided
• 34 cup havarti cheese, shredded
• 34 cup mild cheddar cheese, shredded
• 34 cup sharp cheddar cheese, shredded
• 34 cup monterey jack cheese, shredded
• 2 cups half-and-half
• 1 12 cups Velveeta cheese, cut into small cubes
• 2 large eggs, lightly beaten
• 14 teaspoon salt
• 18 teaspoon fresh ground pepper

1. Preheat oven to 350F Lightly butter a deep 2 1/2 quart casserole.
2. Bring a large pot of salted water to a boil over high heat.
3. Add the oil, then add the macaroni, and cook until the macaroni is just tender, about 7 minutes.
4. Do not overcook.
5. Drain well, and return to cooking pot.
6. In a small saucepan, melt 8 tablespoons butter.
7. In a large bowl, mix the Havarti, mild and sharp cheddars, and Monterey Cheese.
8. Add the 8 teaspoons melted butter to the macaroni.
9. Stir in 1 1/2 cups of the shredded cheese and the cubed Velveeta.
10. Stir until the cheese has melted.
11. Add the half-and-half, along with the eggs.
12. Mix until combined.
13. Season with salt and pepper.
14. Transfer to buttered casserole dish.
15. Sprinkle with remaining cheese and dot with the remaining tablespoons butter.
16. Bake until golden and bubbly around the edges, about 25 minutes.
17. Serve hot.

vegetable oil, elbow macaroni, butter, havarti cheese, cheddar cheese, cheddar cheese, cheese, velveeta cheese, eggs, salt, ground pepper

Taken from www.food.com/recipe/over-the-top-macaroni-and-cheese-336576 (may not work)