1 tablespoon vegetable oil
1 (16 ounce) package elbow macaroni
9 tablespoons 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 cups half-and-half
8 ounces cubed processed cheese food
2 eggs, beaten
1/4 teaspoon salt
1/8 teaspoon ground black pepper

Bring a large pot of lightly salted water to a boil. Add pasta and cook
for 8 to 10 mins or until al dente drain well and return to cooking
pot.In a small saucepan over medium heat melt 8 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.Add the half and half, 1 1/2 cups of 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 1/2 cup of cheese mixture and 1
tablespoon of butter.Bake in preheated oven for 35 mins or until hot and
bubbling around the edges serve.

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