Over-the-Rainbow Macaroni and Cheese

From Patti LaBelle.

1  Tbs  vegetable oil

1  pound  elbow macaroni

8  Tbs  plus 1  Tbs  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  (8 ounces)  cut into small cubes

2  large  eggs -- lightly beaten

1/4  tsp  seasoned salt

1/8 tsp  freshly ground black pepper

Preheat the oven to 350 degrees. Lightly butter a deep 2 and a half quart casserole.

Bring a large pot of slated 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.

In a small saucepan, melt 8 tablespoons of the butter. Stir into the macaroni. In a large bowl, mix the Muenster, mild and sharp cheddar, and Monterey Jack cheeses. To the macaroni, add the half-and-half, 1 and a half cups of the shredded cheese, the cubed Velveeta, and the eggs. Season with the salt and pepper.

Transfer to the buttered casserole. Sprinkle with the remaining 1/2 cup cheddar cheese and dot with the remaining 1 tablespoon of butter.

Bake until it's bubbling around the edges, about 35 minutes. Serve hot.