Preheat the oven to 350 degrees F.

Bring a large pot of water to a boil. Add the oil and the macaroni and cook for 8 to 10 minutes or until slightly undercooked; drain well and return to pot.

In a small saucepan over medium heat, melt 8 tablespoons butter; stir into the macaroni.

In a large bowl, combine the Muenster, two cheddars, and Monterey jack; mix well.

Add the half-and-half, 2 cups of cheese mixture and eggs to macaroni; mix together and season with salt and pepper. Transfer to a lightly greased deep 2 1/2 quart casserole dish. Sprinkle with the remaining 1/2 cup of cheese mixture and 1 tablespoon of butter.

Bake for 35 minutes or until hot and bubbling around the edges. Let cool to room temperature, then refrigerate until firm.

For the balls: Prepare three bowls: One with a cup of all-purpose flour mixed with a little pepper and garlic powder, the next with one lightly beaten egg, and the final one with a cup of seasoned breadcrumbs or panko. Scoop out three tablespoons of macaroni and cheese at a time and roll them into balls. Roll the balls first in the flour, then the egg and finally in the breadcrumbs. Place two inches apart on a baking sheet. Bake at 350 degrees F for about 30 minutes or until crispy.