Four Cheese Macaroni

INGREDIENTS

• 15 ml vegetable oil

• 448 g elbow macaroni

• 130 g butter

• 55 g shredded Muenster cheese

• 55 g shredded Cheddar cheese

• 70 g shredded sharp Cheddar cheese

• 55 g shredded Monterey Jack cheese

• 355 ml half-and-half

• 225 g cubed processed cheese food

• 2 eggs, beaten

• 2 g salt

• 0.3 g ground black pepper

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DIRECTIONS

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain well and return to cooking pot.
2. In a small saucepan over medium heat, melt 8 tablespoons butter; stir into the macaroni.
3. In a large bowl, combine the Muenster cheese, mild and sharp Cheddar cheeses, and Monterey Jack cheese; mix well.
4. Preheat oven to 350 degrees F (175 degrees C).
5. Add the half and half, 1 1/2 cups of 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 quart casserole dish. Sprinkle with the remaining 1/2 cup of cheese mixture and 1 tablespoon of butter.
6. Bake in preheated oven for 35 minutes or until hot and bubbling around the edges; serve.