1. Preheat the oven to 350 degrees F. Lightly
butter a deep 2 1/2-quart casserole.
2. Bring the large pot of salted water to a boil
over high heat. Add the oil, then the elbow
macaroni, and cook until the macaroni is just
tender, about 7 minutes. Do not overcook. Drain
well. Return to the cooking pot.
3. In a small saucepan, melt eight tablespoons of
the butter. Stir into the macaroni. In a large
bowl, mix the Muenster, mild and sharp Cheddar,
and Monterey Jack 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. Sprinkle with the remaining 1/2 cup of
shredded cheese and dot with the remaining one
tablespoon of butter.
4. Bake until it's bubbling around the edges,
about 35 minutes. Serve hot.
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