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Macaroni and Cheese

1 Tbsp. vegetable oil
1 pound elbow macaroni
1 stick plus 1 Tbsp. butter
1/2 cup shredded Muenster cheese
1/2 cup shredded mild cheddar cheese
1/2 cup shredded sharp cheddar cheese
1/2 cup shredded Monterey Jack
2 cups half and half
1 cup Velveeta, cut into pieces
2 large eggs, lightly beaten
1/4 tsp. seasoned salt
1/8 tsp. pepper

Preheat oven to 350 degrees. Lightly butter deep 2 1/2 quart
casserole.

Boil salted water and add oil, then macaroni and cook until tender,
7 minutes. Drain and return to pan.

In small saucepan, melt one stick butter. Stir in macaroni. In
large bowl, mix cheeses except Velveeta. To the macaroni, add 1/2
and 1/2, 1 1/2 cups of cheese, Velveeta and eggs. Season with salt
and pepper. Transfer to buttered casserole. Sprinkle with remaining
1/2 cup cheese and dot with remaining tablespoon butter. Bake
about 35 minutes.

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