Best Mac and Cheese

1 tablespoon vegetable oil
1 lb elbows macaroni
8 tablespoons butter

Ingredients:

1 tablespoon butter
1/2 cup muenster cheese, shredded
1 cup mild cheddar cheese, shredded
1/2 cup sharp cheddar cheese, shredded
1 cup monterey jack cheese, shredded
1 and 1/2 cups half-and-half
1/2 cup sour cream
2 eggs, lightly beaten
1/4 teaspoon seasoning salt
1/8 teaspoon fresh ground pepper

Directions:

Preheat oven to 350. Lightly butter a deep 2 1/2 quart baking dish. Fill a large pot with water and bring to a rapid boil. Add macaroni and the 1 tablespoon oil to water. Cook for 7 minutes, or until somewhat tender. Drain well, and return to the pot.

Meanwhile, in a small saucepan, melt 8 Tablespoons of the butter. Stir into macaroni. In a large bowl, combine all of the shredded cheeses. To the macaroni, add 1 1/2 cups of shredded cheeses, the half and half, the eggs, the sour cream.

Transfer to the prepared casserole dish, and top with remaining shredded cheese. Dot with remaining
butter. Bake for 30-35 minutes or until the edges are golden brown and bubbly. Serve hot.