1 (16 oz) package elbow macaroni
8 tbs butter, melted
1/2 cup shredded cheddar cheese
1/2 cup shredded sharp cheddar cheese
1/2 cup shredded Colby jack cheese
1/2 cup shredded mozzarella cheese
1 1/2 cups half-and-half
8 oz cubed processed American cheese
2 eggs, beaten
1 medium onion, chopped
1/4 tsp salt
1/8 tsp ground black pepper
1 cup unseasoned bread crumbs
3 tbs butter, melted
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8-10 minutes or until al dente; drain well and return to cooking pot.
2. Add the 8 tbs of melted butter to the macaroni.
4. Preheat oven to 350° F
5. Add the half-and-half, cubed cheese, 4 shredded cheese, chopped onion and eggs to macaroni. Mix together and season with salt and pepper. Transfer to a lightly greased 2 1/2 quart casserole dish.
6. Mix just enough of the 3 tbs melted butter to the bread crumbs so that mixture is still crumbly. Sprinkle over macaroni mixture and bake in preheated oven for 35 minutes or until hot and bubbling around the edges.