Macaroni And Cheese - cooking recipe

Ingredients

1 Tbsp. vegetable oil
1 lb. elbow macaroni
8 Tbsp. (1 stick) plus 1 Tbsp. butter
1/2 c. (2 oz.) shredded Muenster cheese
1/2 c. (2 oz.) shredded mild Cheddar cheese
1/2 c. (2 oz.) shredded sharp Cheddar cheese
1/2 c. (2 oz.) shredded Monterey Jack cheese
2 c. half and half
1 c. (8 oz.) Velveeta cheese, cut into cubes
2 large eggs, lightly beaten
1/4 tsp. seasoned salt
1/8 tsp. freshly ground black pepper

Preparation

Preheat oven to 350\u00b0.
Lightly butter a deep 2 1/2-quart casserole.
Bring a 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.