Presented by Chef Kevin Winston II http://www.chefkevwinston.com
1 tablespoon vegetable oil 1 lb macaroni 8 tablespoons butter 1 tablespoon butter 1/2 cup muenster cheese, shredded 1/2 cup mild cheddar cheese, shredded 1/2 cup sharp cheddar cheese, shredded 1/2 cup monterey jack cheese, shredded 2 cups half-and-half 8 ounces Velveeta cheese, cubed 2 eggs, lightly beaten 1/4 teaspoon seasoning salt 1/8 teaspoon fresh ground pepper
Directions: 1. Preheat oven to 350. 2. Lightly butter a deep 2 1/2 quart baking dish. 3. Fill a large pot with water and bring to a rapid boil. 4. Add macaroni and the 1 TB oil. 5. Cook for 7 minutes, or until somewhat tender. 6. Drain well, and return to the pot. 7. Meanwhile, in a small saucepan, melt 8 TB of the butter. 8. Stir into macaroni. 9. In a large bowl, combine all of the shredded cheeses. 10. To the macaroni, add 1 1/2 cups of shredded cheeses, half and half, the cubed cheese and the eggs, and the seasoned salt and pepper. 11. Transfer to the prepared casserole dish, and top with remaining 1/2 cup shredded cheese. 12. Dot with remaining 1 TB of the butter. 13. Bake for 30-35 minutes or until the edges are golden brown and bubbly. 14. Serve hot. 15. Serves 8.