Four Cheese Macaroni (Baked)

a huge hit with my kids. I use up the cheese, they help with the mixing. And it freezes perfectly in little kid size portions.

• Ready In: 55 mins
• Serves: 4-6

Ingredients

• 1  tablespoon  vegetable oil
• 1 (16 ounce) package elbow macaroni (or shells or spirals)
• 8  tablespoons 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)
• 1 1⁄2 cups half-and-half
• 8  ounces processed cheese food (cubed)
• 2  eggs, beaten
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon ground black pepper

Directions

1. Preheat oven to 350 degrees.
2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes until al dente; drain well and return to cooking pot.
3. Mix in butter and combine the Muenster cheese, mild and sharp cheddar cheess and monterey jack cheese; mix well.
4. Add the half and half, cubed Velvetta and eggs to the macaroni/cheese; Mix together and season with salt and pepper.
5. Transfer to a lightly greased deep 2 1/2 qt (9x13) casserole dish.
6. Bake in preheated oven for 35 minutes or until hot and bubbling around the edges.