The Best Macaroni and Cheese I Have Ever Tasted!

This is the best macaroni and cheese I have ever tasted!! I didn't use the velveeta and tried to make it work with a bit of cream cheese instead and more of the other cheeses. Wasn't amazing. Probably don't make again.

You’ll Need:

• 1 tablespoon vegetable oil
• 1 lb macaroni
• 8 tablespoons butter
• 1 tablespoon butter
• 1⁄2 cup muenster cheese, shredded
• 1⁄2 cup mild cheddar cheese, shredded
• 1⁄2 cup sharp cheddar cheese, shredded
• 1⁄2 cup monterey jack cheese, shredded
• 2 cups half-and-half
• 8 ounces Velveeta cheese, cubed
• 2 eggs, lightly beaten
• 1⁄4 teaspoon seasoning salt
• 1⁄8 teaspoon fresh ground pepper

Instructions:

1. Preheat oven to 350.
2. Lightly butter a deep 2 1/2 quart baking dish.
3. Fill a large pot with water and bring to a rapid boil.
4. Add macaroni and the 1 TB oil.
5. Cook for 7 minutes, or until somewhat tender.
6. Drain well, and return to the pot.
7. Meanwhile, in a small saucepan, melt 8 TB of the butter.
8. Stir into macaroni.
9. In a large bowl, combine all of the shredded cheeses.
10. To the macaroni, add 1 1/2 cups of shredded cheeses, half and half, the cubed cheese and the eggs, and the seasoned salt and pepper.
11. Transfer to the prepared casserole dish, and top with remaining 1/2 cup shredded cheese.
12. Dot with remaining 1 TB of the butter.
13. Bake for 30-35 minutes or until the edges are golden brown and bubbly.
14. Serve hot.
15. Serves 8.