Patti Labelle's Mac and Cheese

Preheat the oven to 350 degrees F.

Lightly butter a deep 2 1/2-quart baking dish.

Fill a large pot with water and bring it to a rapid boil.

Add the macaroni and the oil to the boiling water and cook until the macaroni is somewhat tender but not quite al dente, about 7 minutes.

Drain the pasta well then return it to the pot.

Melt 8 tablespoons of the butter in a small saucepan.

Stir the melted butter into the macaroni.

In a small bowl, combine the muenster cheese, the shredded mild cheddar cheese, the shredded sharp cheddar cheese, and the shredded Monterey Jack cheese.

To the macaroni, add 1 1/2 cups of the shredded cheese mixture, the half-and-half, the cubed Velveeta® cheese, the eggs, the seasoned salt, and the pepper.

Transfer the macaroni mixture to the prepared casserole dish and top with the remaining 1/2 cup of the shredded cheese mixture.

Dot the macaroni with the remaining 1 tablespoon butter.

Bake until the edges are golden brown and bubbly, about 30-35 minutes.

Serve hot.