- 1 (16 ounce) package elbow macaroni
- 1 tablespoon vegetable oil
- 1/2 cup butter, melted
- 2 teaspoons olive oil
- 1/2 onion, minced
- 1 cup crumbled blue cheese
- 1 cup shredded Muenster cheese
- 1 cup shredded sharp Cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 1/2 cups half-and-half
- 2 eggs, beaten
- 1 tablespoon Worcestershire sauce
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 8 ounces processed cheese food, cubed
- 1 tablespoon butter, cut into small chunks
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13-inch baking dish.
- Bring a large pot of lightly salted water to a boil. Add elbow macaroni and vegetable oil to the boiling water and cook, stirring occasionally, until cooked through but firm to the bite, 8 to 10 minutes. Drain and return pasta to the pot. Stir 1/2 cup melted butter into macaroni.
- Heat olive oil in a skillet over medium-high heat. Saute onion in hot oil until tender and translucent, 3 to 7 minutes.
- Stir blue cheese, Muenster cheese, Cheddar cheese, and Monterey Jack cheese together in a large bowl. Whisk sauteed onion, half-and-half, eggs, Worcestershire sauce, salt, and black pepper together in another bowl.
- Mix 3 1/2 cups of the cheese mixture, half-and-half mixture, and processed cheese food into macaroni. Pour macaroni mixture into the prepared baking dish. Sprinkle remaining cheese mixture over the top and dot with 1 tablespoon butter.
- Bake in the preheated oven until hot and bubbling around the edges, about 35 minutes.