Yummy Macaroni and Cheese

Submitted by Kendall

1 (16 ounce) package elbow macaroni
9 tablespoons butter
8 ounces cubed Velveeta
2 cups half-and-half 1 cup shredded smoked gouda cheese
1 cup shredded Cheddar cheese
1 cup shredded sharp Cheddar cheese
1 cup shredded Monterey Jack cheese
   ***note, I never measure the shredded cheese and I'm sure I usually use MORE
2 eggs, beaten
1/4 teaspoon salt
1/8 teaspoon ground black pepper
*Optional: diced ham, bacon, cocktail wieners


DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). 


Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain well and return to cooking pot. Add 8 tablespoons butter and stir until melted.  Add the half and half, velveeta - mix til melted.  In a large bowl, combine the gouda cheese, mild and sharp Cheddar cheeses, and Monterey Jack cheese; mix well.  Add other cheeses: ~1 1/2 cups of cheese mixture, and eggs to macaroni; mix together and season with salt and pepper. Transfer to a lightly greased deep 2 1/2 quart casserole dish.  Bake in preheated oven for 17 minutes, stir, add Sprinkle with the remaining ~1/2 cup of cheese mixture and 1 tablespoon of butter., bake another 17 minutes.