Dinner-5/28

This was pretty good, and we have leftovers for lunch today, but i think i would use less butter next time. this one is def. not diet friendly!

4 Cheese Macaroni

INGREDIENTS

1 tablespoon vegetable oil

1 (16 ounce) package elbow macaroni

9 tablespoons butter

1/2 cup shredded Muenster cheese

1/2 cup shredded Cheddar cheese

1/2 cup shredded sharp Cheddar cheese

1/2 cup shredded Monterey Jack cheese

1 1/2 cups half-and-half

8 ounces cubed processed cheese food

2 eggs, beaten

1/4 teaspoon salt

1/8 teaspoon ground black pepper

DIRECTIONS

	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.
	In a large bowl, combine the Muenster cheese, mild and sharp Cheddar cheeses, and Monterey Jack cheese; mix well.
	Preheat oven to 350 degrees F (175 degrees C).
	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.
	Bake in preheated oven for 35 minutes or until hot and bubbling around the edges; serve.