Serves: 8
Total Calories: 610

1 tablespoon vegetable oil
1 pound elbow macaroni
8 tablespoons (1 stick) plus 1 tablespoon butter, divided
1/2 cup shredded Muenster cheese
1/2 cup shredded mild Cheddar cheese
1/2 cup shredded sharp cheddar cheese
1/2 cup shredded Monterey Jack cheese
2 cups half and half
1 cup small cubes Velveeta
2 large eggs, lightly beaten
1/4 teaspoon seasoned salt
1/8 teaspoon freshly ground black pepper

Preheat oven to 350°. Lightly butter a deep 2 1/2-quart casserole. Bring a large pot of salted water to a boil over high heat. Add oil, then elbow macaroni, and cook until just tender, about 7 minutes. Drain.

In a small saucepan, melt 8 tablespoons butter. Stir into macaroni. In large bowl, mix Muenster, mild and sharp Cheddar, and Monterey Jack cheeses. To the macaroni, add half-and-half, 1 1/2 cups shredded cheeses, cubed Velveeta, and eggs. Season with salt and pepper. Transfer to buttered casserole. Sprinkle with remaining 1/2 cup shredded cheeses and dot with remaining tablespoon butter. Bake until it’s bubbling around edges, about 35 minutes.

Nutritional Facts:

Serves: 8
Total Calories: 610
Calories from Fat: 321

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