Over the Rainbow Mac and Cheese

Oprah's website, a Patty LaBelle recipe

1 T vegetable oil
1 pound elbow macaroni
9 T butter
1/2 cup (2 oz.) shredded Muenster cheese
1/2 cup (2 oz.) shredded mild cheddar
1/2 cup (2 oz.) shredded sharp Cheddar
1/2 cup (2 oz.) shredded Monterey Jack
2 cups half & half
1 cup (8 oz.) Velveeta, cut into small pieces
2 large eggs, lightly beaten
1/4 t seasoned salt
1/8 t freshly ground black pepper

1. Preheat the oven to 350 degrees F. Lightly butter a deep 2 1/2-quart casserole.
2. Bring the large pot of salted water to a boil over high heat. Add the oil, then the elbow macaroni, and cook until the macaroni is just tender, about 7 minutes. Do not overcook. Drain well. Return to the cooking pot.
3. In a small saucepan, melt eight tablespoons of the butter. Stir into the macaroni. In a large bowl, mix the Muenster, mild and sharp Cheddar, and Monterey Jack cheeses. To the macaroni, add the half-and-half, 1 1/2 cups of the shredded cheese, the cubed Velveeta, and the eggs. Season with salt and pepper. Transfer to the buttered casserole. Sprinkle with the remaining 1/2 cup of shredded cheese and dot with the remaining one tablespoon of butter.
4. Bake until it's bubbling around the edges, about 35 minutes. Serve hot.