MACARONI AND CHEESE

1 T vegetable oil 1/2 cup Monterey Jack cheese

1 lb macaroni shredded

8 T butter 2 cups half and half

1/2 cup muenster cheese shredded 8 oz Velveeta cheese (cubed)

1/2 cup mild cheddar cheese, 2 eggs lightly beaten

shredded 1/4 T seasoning salt (add more if

1/2 cup sharp cheddar cheese desired)

shredded 1/8 tsp ground pepper

Preheat oven to 350°. Lightly butter a deep 21/2 quart baking dish. Fill

a large pot with water and bring to a rapid boil. Add macaroni and Tbsp

of oil. cook for 7 minutes, or somewhat tender. Drain well and

return to the pot. Meanwhile in a small saucepan. mellt 8 Tbsp butter

and stir into macaroni. In a large bowl combine all of the shredded

cheeses. Add 11/2 cups of shredded cheeses, half and half, cubed cheese, eggs, season

salt and pepper to the macaroni. Transfer to the prepared casserole dish, and top with remaining

1/2 cup shredded cheese. Dot with remaining 1 Tbs butter. Bake for 30 to 35 minutes or

until the edges are golden brown and bubbly.