Four Cheese Macaroni (Baked)

• 1 tablespoon vegetable oil
• 1 (16 ounce) package elbow macaroni (or shells or spirals)
• 8 tablespoons butter
• 12 cup muenster cheese (shredded)
• 12 cup mild cheddar cheese (shredded)
• 12 cup sharp cheddar cheese (shredded)
• 12 cup monterey jack cheese (shredded)
• 1 12 cups half-and-half
• 8 ounces processed cheese food (cubed)
• 2 eggs, beaten
• 14 teaspoon salt
• 18 teaspoon ground black pepper

1. Preheat oven to 350 degrees.
2. Bring a large pot of lightly salted water to a boil.
3. Add pasta and cook for 8 to 10 minutes until al dente; drain well and return to cooking pot.
4. Mix in butter and combine the Muenster cheese, mild and sharp cheddar cheess and monterey jack cheese; mix well.
5. Add the half and half, cubed Velvetta and eggs to the macaroni/cheese; Mix together and season with salt and pepper.
6. Transfer to a lightly greased deep 2 1/2 qt (9x13) casserole dish.
7. Bake in preheated oven for 35 minutes or until hot and bubbling around the edges.

vegetable oil, elbow macaroni, butter, muenster cheese, cheddar cheese, cheddar cheese, cheese, cheese food, eggs, salt, ground black pepper

Taken from www.food.com/recipe/four-cheese-macaroni-baked-347699 (may not work)