Cheezy Weezy Mac & Cheezy

This is a fam fav all the time. Fam and friends always want to have a big pan of it on Thanksgiving and now it is a tradition. Enjoy!

Ingredients:

• 1 Tbsp. vegetable oil
• 1 pound elbow macaroni
• 8 Tbsp. (one stick) plus 1 Tbsp butter
• ½ cup (2 oz.) shredded Muenster cheese
• ½ cup (2 oz.) shredded mild Cheddar cheese
• ½ cup (2 oz.) shredded sharp Cheddar cheese
• ½ cup (2 oz.) shredded Monterey Jack cheese
• 2 cups half and half
• 1 cup Velveeta cut into small cubles
• 2 large egges lightly beaten
• ½ tsp. seasoned salt
• 1/8 tsp. freshly ground black pepper
• 1/8 tsp freshly grated nutmeg

Rated Special Xtra Topping

• 1 ½ cups crushed potato chips (use kettle chips for the crunch) ,
• ½  cups of shredded cheese
• 6 slices of cooked crumbled bacon

Instructions:

1. Preheat oven to 350 degrees F. Lightly butter a deep 2 ½ quart casserole
2. Bring a large pot to salted water to boil over high heat. Add the oil, then the elbow macaroni, and cook until macaroni is just tender, about 7 minutes. Do not overcook. Drain well. Return to the cooking pot.
3. In a small saucepan melt 8 tablespoons of the butter. Stir into the macaroni. In a large bowl, mix the cheeses. To the macaroni, add the half and half, 1 ½ cups of the shredded cheeses and cubed Velveeta, and the eggs.  Season with the salt and pepper. Transfer to the buttered casserole. Sprinkle with the remaining ½ cup of shredded chesses and dot with the remaining 1 tablespoon of butter.
4. To add the Rated Xtra Special Topping to the regular topping and just sprinkle on top and bake until it’s bubbling around the edges, about 35 minutes.
5. For a crunchier topping, finish under the broiler for 3 minutes until golden brown and crisp.  Remove for the oven and serve piping hot.