INGREDIENTS
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1 tablespoon vegetable oil
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1 pound elbow macaroni
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8 tablespoons (1 stick) plus 1 tablespoon butter
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1/2 cup (2 ounces) shredded Muenster cheese
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1/2 cup (2 ounces) shredded mild Cheddar cheese
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1/2 cup (2 ounces) shredded sharp Cheddar cheese
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1/2 cup (2 ounces) shredded Monterey Jack
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2 cups half-and-half
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1 cup (8 ounces) Velveeta , cut into small cubes
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2 large eggs , lightly beaten
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1/4 teaspoon seasoned salt
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1/8 teaspoon freshly ground black pepper