Bring a large pot of lightly salted water to a boil. Add the oil and the pasta and cook for 8 to 10 minutes or until al dente; drain well and return to cooking pot. In a small saucepan over medium heat, melt 8 T. butter; stir into the macaroni. In a large bowl, combine the Muenster cheese, mild and sharp Cheddar cheeses, and Monterey Jack cheese; mix well.
Add the half and half, 1 1/2 C. of cheese mixture, and cubed processed cheese food 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 C. of cheese mixture and 1 T of butter. Top with bread crumbs and parmesan cheese. Bake in a preheated oven for 35 minutes or until hot and bubbly around the edges.