Macaroni and Cheese

Soooo yummy!

INGREDIENTS
1 tablespoon vegetable oil
1 pound elbow macaroni
8 tablespoons (1 stick) plus 1 tablespoon butter
1/2 cup (2 ounces) shredded Muenster cheese
1/2 cup (2 ounces) shredded mild Cheddar cheese
1/2 cup (2 ounces) shredded sharp Cheddar cheese
1/2 cup (2 ounces) shredded Monterey Jack
2 cups half-and-half
1 cup (8 ounces) Velveeta, 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 F. Lightly butter a deep 2 1/2-quart
casserole.

Cook Macaroni until barely done or not quite done. Strain and return to pan.

In a small pan, melt 1 cube butter and dump into macaroni

Add half and half,1 ½ cups shredded cheese, velveta and eggs to the macaroni

Season with salt and pepper. Transfer to the buttered casserole. Sprinkle with the remaining 1/2
cup of shredded cheese and dot with the remaining one tablespoon of butter.

Bake until it's bubbling around the edges, about 35 minutes. Serve hot.


Nutritional information: 798 calories, 49.3 grams of fat, 28.6 grams
saturated fat, 202 mg cholesterol, 786 mg sodium, 61.0 grams carbohydrates,
27.7 grams protein, 1.8 grams fiber