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

Preheat the oven to 350 degrees.
Lightly butter a deep 2 and a half quart casserole. .
Bring a large pot of slated water to a boil over
high heat. Add the oil, then the elbow macaroni,
and cook until the macaroni is just tender,
about 7 minutes. Do not overcook. Drain well.
Return to the cooking pot. In a small saucepan,
melt 8 tablespoons of the butter.
Stir into the macaroni. In a large bowl,
mix the Muenster, mild and sharp cheddar,
and Monterey Jack cheeses. To the macaroni,
add the half-and-half, 1 and a half cups of
the shredded cheese, the cubed Velveeta,
and the eggs. Season with the salt and pepper.
Transfer to the buttered casserole.
Sprinkle with the remaining 1/2 cup cheddar cheese
and dot with the remaining 1 tablespoon of butter.
Bake until it's bubbling around the edges,
about 35 minutes. Serve hot.