Ingredients
1 package (16 ounces) elbow macaroni1/2 cup shredded Muenster cheese1/2 cup shredded mild cheddar cheese1/2 cup shredded sharp cheddar cheese1/2 cup shredded Monterey Jack cheese1/2 cup plus 1 tablespoon butter, divided 2 cups half-and-half cream2 large eggs, lightly beaten1 cup cubed process cheese (Velveeta)1/4 teaspoon seasoned salt1/8 teaspoon pepper
Preparation
Preheat oven to 350°. Cook macaroni according to package directions. Meanwhile, combine Muenster, cheddar and Monterey Jack cheeses; set aside.
In a large saucepan, melt 1/2 cup butter over medium heat. Stir in cream, eggs, process cheese, seasonings and 1-1/2 cups of cheese mixture. Drain pasta; add to cheese mixture and stir to coat.
Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with remaining cheese mixture and dot with remaining butter. Bake, uncovered, until a thermometer reads 160°, 40-45 minutes.
