Four Cheese Creamy Macaroni

*UPDATED WITH A FEW CHANGES MAY 2013*

This is a recipe for a really cheesy, really creamy, baked, Mac and Cheese! If you don’t like it creamy, use one less egg and a cup less half and half.

Ingredients
1 tablespoon vegetable oil
1 (16 ounce) package elbow macaroni
11 tablespoons butter
2 cups shredded mild Cheddar cheese
2 cups shredded sharp Cheddar cheese
2 cups shredded Monterey Jack cheese
8oz shredded Muenster cheese
2 cups half-and-half
3/4 cup heavy cream
16 ounces cubed processed cheese food (like velveeta)
3 eggs, beaten
1/4  teaspoon salt
1/4 teaspoon ground black pepper

Directions
Bring a large pot of lightly salted water to a boil. Add 1 tbls of oil and pasta, cook for 8 to 10 minutes or until al dente; drain well and return to cooking pot.
In a small saucepan over medium heat, melt 11 tablespoons butter; stir into the macaroni.
In a large bowl, combine the Muenster cheese, mild and sharp Cheddar cheeses, and Monterey Jack cheese; mix well.
Preheat oven to 350 degrees F (175 degrees C).
Add the half and half, 2/3 of the cheese mixture, cubed processed cheese food, and eggs to macaroni; mix together and season with salt and pepper. Transfer to a lightly greased deep 2 1/2 quart casserole dish. Sprinkle with the remaining cheese mixture.
Bake in preheated oven for 35-40 minutes or until hot and bubbling around the edges; serve.