Christopher’s Six Cheese Mac and Cheese

1 tablespoon vegetable oil2 pounds macaroni16 tablespoons butter1 pound shredded sharp cheddar cheese1 pound shredded monterrey jack cheese1 pound Velveeta cheese cubed8 oz. parmesan cheese shredded8 oz. smoked gouda cheese shredded4 oz. goat cheese chunks4 cups half and half2 jumbo eggs lightly beatenfresh ground pepper to tasteReserve 2 cups of sharp cheddar, monterrey jack and parmesan cheeses to sprinkle on top.Preheat onion to 350 degrees. Lightly butter 4 quart baking dish or two smaller dishes. Bring large pot of water to rapid boil, add macaroni and oil; cook until somewhat tender, drain well and return to pot.In a saucepan melt te butter and stir in macaroni, add eggs and half and half and stir thoroughly. Then starting with the Velveeta, melt one cheese at a time by stirring into macaroni on low heat.Transfer to the prepared casserole dish and top with remaining cheese. Bake until the top is golden brown and bubbling.Serves 16.Note: No salt is necessary for this dish. Can cut recipe in half to serve 8. Freshly grated cheese is a must.