FOUR CHEESE MACARONI

FOUR CHEESE MACARONI
"A very rich and creamy macaroni and cheese"

1 Tbsp. vegetable oil
1 (16-oz) package elbow macaroni
9 Tbsp. butter
½ cup shredded Muenster cheese
½ cup shredded sharp Cheddar cheese
½ cup shredded Cheddar cheese
½ cup Monterey Jack cheese
1-1/2 cup half & half
8-oz cubed processed cheese food
2 eggs, beaten
¼ tsp. salt
1/8 tsp. black pepper

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8-10 minutes or until al dente; drain well and return to cooking pot.

In a small saucepan over medium heat, melt 8 Tbsp. butter; stir into the macaroni

In a large bowl, combine the Muenster cheese, mild & sharp Cheddar cheese and Monterey Jack cheese; mix well.

Preheat oven to 350^.

Add the half- &-half, 1-1/2 cups 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-qt. Casserole dish. Sprinkle with the remaining ½ cup cheese mixture and 1 Tbsp. butter.
Bake in preheated oven for 35 minutes or until hot and bubbly around the edges; serve.

Yield: 6 servings.