Four Cheese Macaroni

16 oz elbow macaroni, cooked according to pkg instructions (under cook it by 2 minutes)
1/2 cup butter
1 cup mild cheddar cheese, shredded
1/2 cup sharp cheddar cheese, shredded
1/2 cup Monterrey Jack cheese, shredded
1 cup (8 oz) processed cheese (I.e. Velveeta)
2 cups half & half
2 eggs, beaten
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper

• Preheat oven to 350°
• In a bowl, combine the shredded cheeses
• Over low heat, melt the butter in a saucepan.
• Add the macaroni
• Pour in the half & half.
• Add the processed cheese  and 1-1/2 cups of the shredded cheese to the macaroni.
• Add the eggs. Mix well.
• Transfer to a greased casserole dish.
• Season with salt & pepper.
• Sprinkle the remaining shredded cheese on top.
• Bake for 35 minutes or until bubbly.