4 Cheese Macaroni

Submitted by Heather Hinckley

1 TB vegetable oil
1 (16 oz) package elbow macaroni
9 TB 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 Cup half and half
8 ounces processed cheese food
2 eggs beaten
1/4 tsp. salt
1/8 tsp. ground pepper

1. Bring a large pot of lightly salted water to a boil. Add the oil and the pasta and cook 8-10 minutes or until al dente; drain well and return to pot.
2. Melt 8 TB of butter and mix in with the macaroni.
3. In a large bowl, combine the 4 different cheeses and mix well. (add cheese food later)
4. Preheat oven to 350.
5. Add half and half, 1 1/2 Cup cheese mixture, cheese food, and eggs to macaroni and season with salt and pepper. Transfer to a lightly greased 2 1/2 quart casserole dish. Sprinkle with remaining 1/2 cup of cheese mixture and 1 TB of butter.
6. Bake in oven for 35 minutes or until hot and bubbling around the edges.