Macaroni and Cheese

The best mac and cheese I’ve tasted

ingredients

1 tbsp vegetable oil
1 lbs elbow macaroni
1/2 C butter PLUS“PLUS” means this ingredient in addition to the one on the next line, often with divided uses
1 tablespoon
1/2 C shredded Muenster cheese
1/2 C shredded mild Cheddar cheese
1/2 C shredded sharp cheddar cheese
1/2 C shredded Monterey Jack cheese
2 C half & half
1 C Velveeta, cut into small cubes
2 large eggs, lightly beaten
1/4 tsp salt
1/8 tsp black pepper, freshly ground

1
Preheat oven to 350:. Lightly butter a deep 2 1/2 quart casserole. Bring a large pot of water to a boil over high heat, add the oil then the elbow macaroni and cook until macaroni is just tender (about 7 minutes). Do not overcook. Drain well and return to the pot.
2
In a small saucepan, melt the first measure of butter. Stir into the macaroni. In a large bowl, mix the Muenster, mild and sharp Cheddar cheese and the Monterey Jack cheese. To the macaroni, add the half & half, 1 1/2 cups of the shredded cheeses, the cubed Velveeta and the eggs. Season with salt and pepper. Transfer to the buttered casserole. Sprinkle with the remaining 1/2 cup of cheese and dot with the remaining butter.
3
Bake until it is bubbling around the edges, about 35 minutes. Serve hot.

Source: Patty LaBelle Cuisine