Mac and Cheese

Ingredients

• 9 tablespoons butter, divided, plus more for greasing the baking dish
• 1 pound macaroni
• 1 tablespoon vegetable oil
• 1/2 cup muenster cheese, shredded
• 1/2 cup mild cheddar cheese, shredded
• 1/2 cup sharp cheddar cheese, shredded
• 1/2 cup Monterey Jack cheese, shredded
• 2 cups half-and-half
• 8 ounces Velveeta® cheese, cubed
• 2 eggs, lightly beaten
• 1/4 teaspoon seasoning salt
• 1/8 teaspoon fresh ground pepper

Directions

1. Preheat the oven to 350 degrees F.
2. Lightly butter a deep 2 1/2-quart baking dish.
3. Fill a large pot with water and bring it to a rapid boil.
4. Add the macaroni and the oil to the boiling water and cook until the macaroni is somewhat tender but not quite al dente, about 7 minutes.
5. Drain the pasta well then return it to the pot.
6. Melt 8 tablespoons of the butter in a small saucepan.
7. Stir the melted butter into the macaroni.
8. In a small bowl, combine the muenster cheese, the shredded mild cheddar cheese, the shredded sharp cheddar cheese, and the shredded Monterey Jack cheese.
9. To the macaroni, add 1 1/2 cups of the shredded cheese mixture, the half-and-half, the cubed Velveeta® cheese, the eggs, the seasoned salt, and the pepper.
10. Transfer the macaroni mixture to the prepared casserole dish and top with the remaining 1/2 cup of the shredded cheese mixture.
11. Dot the macaroni with the remaining 1 tablespoon butter.
12. Bake until the edges are golden brown and bubbly, about 30-35 minutes.
13. Serve hot.