16 ounce box elbow macaroni
1 stick butter
2 eggs
1 cup Velveeta cheese, cubed
½ cup Muenster cheese, cubed
½ cup sharp cheddar cheese, shredded
½ cup Monterey Jack cheese, shredded
½ cup mild cheddar cheese, shredded
2 cups half and half
Salt and pepper to taste

Cook and drain macaroni. 

Beat eggs.

Melt stick of butter. 

In a large bowl, combine eggs, butter, and cheeses. Stir for 2 minutes or until it is mixed well. Gradually add the macaroni while continuing to stir the mixture.

Pour into non-greased 9x13 glass pan. 

Bake at 350 degrees for 35-40 minutes.

If it seems dry, add milk or cream during cooking time.

Note: A cup of pre-mixed mild cheddar and Monterey Jack can be substituted for the ½ cup of the two individual cheeses.