Best Macaroni & Cheese EVER

You will need:

:: 1 tablespoon vegetable oil
:: 1 pound elbow macaroni
:: 8 tablespoons (1 stick) plus 1 tablespoon butter
:: 1/2 cup (2 ounces) shredded Muenster cheese
:: 1/2 cup (2 ounces) shredded mild Cheddar cheese
:: 1/2 cup (2 ounces) shredded sharp Cheddar cheese
:: 1/2 cup (2 ounces) shredded Monterey Jack
:: 2 cups half-and-half
:: 1 cup (8 ounces) Velveeta , cut into small cubes
:: 2 large eggs , lightly beaten
:: 1/4 teaspoon seasoned salt
:: 1/8 teaspoon freshly ground black pepper

How to make:

:: Preheat oven to 350 F.  Lightly grease a deep casserole dish.  (I used my Rachael Ray Large Bubble and Brown Baker <– GAH, I LOVE that thing!)
:: In a large pot, bring water and a dash of salt to a boil.  Add the oil and then the macaroni.
:: Cook macaroni until just tender – do not over cook.
:: As your macaroni cooks, melt eight tablespoons of butter in a small saucepan.
:: Drain macaroni and return to cooking pot.
:: Stir melted butter into macaroni.
:: In a large bowl, mix all of your cheese except the cubed Velveeta.
:: Add half-and-half to macaroni along with 1 and 1/2 cups of the shredded cheese, the cubed Velveeta and the eggs.
:: Season with salt and pepper.
:: Stir everything until just mixed and transfer to the buttered casserole dish.
:: Sprinkle top with remaining 1/2 cup of shredded cheese and dot with remaining one tablespoon of butter.
:: Bake uncovered until bubbling around the edges (approximately 35 minutes).
:: Serve hot.
:: Keel over because you can’t believe how delicious this tastes!