• 1 Tbsp Vegetable Oil
• 1lb Elbow Macaroni
• 8 Tbsp (1 stick) plus 1 Tbsp Butter
• 1/2 Cup (2 ounces) Shredded Muenster Cheese
• 1 Cup (4 ounces) Shredded Sharp Cheddar Cheese
• 1/2 Cup (2 ounces) Shredded Monterrey Jack
• 2 Cups Half-And-Half
• 1 Cup (8 ounces) Velveeta , cut into small cubes
• 2 Large Eggs , lightly beaten
• 1/8 tsp Seasoned Salt
• 1/8 tsp Freshly Ground Black Pepper

1. 1. Preheat the oven to 350 degrees F. Lightly butter a deep 2 1/2-quart casserole.
3. 2. Bring the large pot of salted 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.
5. 3. In a small saucepan, melt eight tablespoons of the butter. Stir into the macaroni. In a large bowl, mix the Muenster, sharp Cheddar, and Monterrey Jack cheeses. To the macaroni, add the half-and-half, 1 1/2 cups of the shredded cheese, the cubed Velveeta, and the eggs. 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.
7. 4. Bake until it's bubbling around the edges, about 35 minutes. Serve hot.

Patty Le belle's mac and chs inspired me she is such a wonderful cook.I make this every holiday for my family i made a few changes from the original recipe but not many