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Preheat oven to 350°F and lightly butter a 2 ½ quart baking dish.
Bring a large pot of salted water to a boil, then cook macaroni and add 1 tablespoon of the oil. Cook until somewhat tender, about 7 minutes.
Drain well and return to pot.
Meanwhile, in a small pan, melt the stick of butter. Stir into macaroni.
In a large bowl, combine all the shredded cheeses.
To the macaroni in the pot, add 1 ½ cups of the shredded cheeses, the half and half, the cubed cheese, the eggs, and the seasoned salt and pepper.
Transfer to prepared baking dish, then top with remaining ½ cup shredded cheese. Dot with remaining tablespoon of butter.
Bake until edges are golden brown and bubbly, 30-35 minutes. Serve hot.