Four Cheese Macaroni

Four Cheese Macaroni -

A very rich and creamy version of macaroni and cheese. This can be made any time of the year. My whole family loves it.

Ingredients:

 1 tablespoon vegetable oil
 1 (16 ounce) package elbow macaroni
 9 tablespoons butter
 1/2 cup shredded Muenster cheese
 1/2 cup shredded Cheddar cheese
 1/2 cup shredded sharp Cheddar cheese
 1/2 cup shredded Monterey Jack cheese
 1 1/2 cups half-and-half
 8 ounces cubed processed cheese food
 2 eggs, beaten
 1/4 teaspoon salt
 1/8 teaspoon ground black pepper

Directions:

Bring a large pot of lightly salted water to a boil. Add the oil and the pasta and cook for 8 to 10 minutes or until al dente; drain well and return to cooking pot.
In a small saucepan over medium heat, melt 8 tablespoons butter; stir into the macaroni.
In a large bowl, combine the Muenster cheese, mild and sharp Cheddar cheeses, and Monterey Jack cheese; mix well.
Preheat oven to 350 degrees F (175 degrees C).
Add the half and half, 1 1/2 cups of cheese mixture, cubed processed cheese food, and eggs to macaroni; mix together and season with salt and pepper. Transfer to a lightly greased deep 2 1/2 quart casserole dish. Sprinkle with the remaining 1/2 cup of cheese mixture and 1 tablespoon of butter.
Bake in preheated oven for 35 minutes or until hot and bubbling around the edges; serve.