Ashley's All American Mac & Cheese

Time needed: 1 hour

Ingredients:

• 4 cups elbow macaroni
• 2 tablespoons olive oil
• Salt and pepper
• 1/3 cup Monterey Jack cheese - cubed
• 1/3 cup medium cheddar cheese - cubed
• 1 cup fresh mozz - pulled apart into marble-sized balls (it's important you use fresh mozz so don't substitute this for anything else)
• 1/3 cup Muenster cheese - cubed
• 8 ounces of "processed cheese food" cubed (that's right, my American version has to have a little somethin' processed in it - fittingly enough)
• 1 1/2 cups half and half
• 2 eggs - beaten
• 8 tablespoons butter

Directions:

• Boil water in a stock pot, add olive oil and a pinch of salt once water comes to a rolling boil
• Add pasta
• Preheat oven to 350
• Once pasta is cooked, drain
• In the stock pot, melt butter over low heat
• Add the half and half, drained pasta, eggs
• Add about 1 teaspoon salt and 1 teaspoon pepper
• Mix well until the half and half, butter, salt/pepper, and eggs are all evenly distributed and all of the pasta has been coated
• Add the cheeses and mix well
• Pour the mixture into a lightly greased, deep (maybe 2 or 2.5 inches) bake safe dish
• Cover with foil and bake for 35 minutes