Lunch: Over-the-Top Mac 'n' Cheese Recipe

Ingredients

1 package (16 ounces) elbow macaroni
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 cheese
1/2 cup plus 1 tablespoon butter, divided
2 cups half-and-half cream
2 large eggs, lightly beaten
1 cup cubed process cheese (Velveeta)
1/4 teaspoon seasoned salt
1/8 teaspoon pepper

Instructions

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.

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