Over the Rainbow Macaroni and Cheese (from Patti LaBelle)

1 tablespoon vegetable oil
1 pound elbow macaroni
1 stick plus 1 tablespoon of butter
1/2 cup muenster cheese
1/2 cup mild cheddar cheese
1/2 cup sharp cheddar cheese
1/2 monterey jack cheese
2 cups half and half
1/2 cut velveeta, cubed
2 large eggs, lightly beaten
1/4 teaspoon seasoned salt
1/8 teaspoon fresh black pepper

Preheat oven to 350 degrees. Lightly butter deep 2 1/2 quart casserole. Bring large pot salted water to boil over high heat, add oil and macaroni, cook until just tender, around 7 minutes. Do not overcook. Drain, return to pot, small saucepan, melt in stick of butter, stir in macaroni. In large bowl, mix all cheeses and macaroni, add half and half, 1 1/2 cups cheese, velveeta and eggs. Mix well. Season with salt and pepper, put in casserole, sprinkle with remaining cheese and dot with butter. Bake until bubbling, around 35 minutes.