Ingredients:
1 tablespoon olive oil
1 pound elbow macaroni
8 tablespoons (1 stick) plus 1 tablespoon butter
1/2 cup (2 ounces) shredded Muenster cheese
1/2 cup (2 ounces) shredded mild Cheddar cheese
1/2 cup (2 ounces) shredded sharp Cheddar cheese
1/2 cup (2 ounces) shredded Monterey Jack (Or any combo of cheese you desire. Monterey Jack is recommended)
2 cups half-and-half
1 cup (8 ounces) Velveeta , cut into small cubes
2 large eggs , lightly beaten
1/2 teaspoon seasoned salt
1/4 teaspoon freshly ground black pepper
Directions:
- Preheat the oven to 350 degrees. Lightly or spray non-stick Pam butter on a deep 2 1/2-quart casserole dish.
- Bring salted water to a boil over high heat. Add the oil, the elbow macaroni, and cook until the macaroni is tender, about 7-9 minutes. Do not overcook. Drain and return to the cooking pot.
- In a separate saucepan, melt eight tablespoons of the butter and Stir into the macaroni.
- In a large bowl, mix the cheeses. To the macaroni, add the half-and-half, 1 1/2 cups of the shredded cheese, the cubed Velveeta, and the eggs. Season with salt and pepper. Transfer to the buttered casserole dish. Sprinkle with the remaining 1/2 cup of shredded cheese and place a small amount of butter, about a tablespoon on top of the cheese.
- Bake at 350 degrees until the dish is bubbling around the edges, about 35 minutes. Serve while hot and enjoy your dish.
