Kim'S Five Cheese-N-Mac

• 1 (16 ounce) package elbow macaroni
• 1 tablespoon vegetable oil
• 1/2 cup butter, melted
• 2 teaspoons olive oil
• 1/2 onion, minced
• 1 cup crumbled blue cheese
• 1 cup shredded Muenster cheese
• 1 cup shredded sharp Cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1 1/2 cups half-and-half
• 2 eggs, beaten
• 1 tablespoon Worcestershire sauce
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 8 ounces processed cheese food, cubed
• 1 tablespoon butter, cut into small chunks

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
2. Bring a large pot of lightly salted water to a boil. Add elbow macaroni and vegetable oil to the boiling water and cook, stirring occasionally, until cooked through but firm to the bite, 8 to 10 minutes. Drain and return pasta to the pot. Stir 1/2 cup melted butter into macaroni.
3. Heat olive oil in a skillet over medium-high heat. Saute onion in hot oil until tender and translucent, 3 to 7 minutes.
4. Stir blue cheese, Muenster cheese, Cheddar cheese, and Monterey Jack cheese together in a large bowl. Whisk sauteed onion, half-and-half, eggs, Worcestershire sauce, salt, and black pepper together in another bowl.
5. Mix 3 1/2 cups of the cheese mixture, half-and-half mixture, and processed cheese food into macaroni. Pour macaroni mixture into the prepared baking dish. Sprinkle remaining cheese mixture over the top and dot with 1 tablespoon butter.
6. Bake in the preheated oven until hot and bubbling around the edges, about 35 minutes.

elbow macaroni, vegetable oil, butter, olive oil, onion, blue cheese, muenster cheese, cheddar cheese, shredded monterey jack cheese, eggs, worcestershire sauce, salt, ground black pepper, cheese food, butter

Taken from www.allrecipes.com/recipe/240674/kims-five-cheese-n-mac/ (may not work)