Recipe - Ovenbaked Purple Potato Chips

1 tablespoon Vegetable oil
1 pound Elbow macaroni
8 tablespoon Plus 1 tablespoon butter; (1
stick)
One half cup Shredded Muenster cheese; (2
ounces)
One half cup Shredded mild cheddar
cheese; (2 ounces)
One half cup Shredded sharp cheddar
cheese; (2 ounces)
One half cup Shredded Monterey Jack; (2
ounces)
2 cup Halfandhalf
1 cup Velveeta; cut into small
; cubes (8 ounces)
2 lg Eggs; lightly beaten
One fourth teaspoon Seasoned salt
1/8 teaspoon Freshly ground black pepper

1. Preheat the oven to 350 degrees F. Lightly butter a deep 2 and a half
quart casserole.

2. Bring a large pot of slated 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 8 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 halfandhalf, 1 and a half
cups of the shredded cheese, the cubed Velveeta, and the eggs. Season with
the salt and pepper.

4. Transfer to the buttered casserole. Sprinkle with the remaining One half cup
cheddar cheese and dot with the remaining 1 tablespoon of butter.

5. Bake until it's bubbling around the edges, about 35 minutes. Serve hot.

Makes 4 to 6