Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Pack (7oz) Elbow Macaroni |
| 2 tablespoons | Butter |
| 2 tablespoons | Flour |
| 1 teaspoon | Salt |
| 2 cups | Milk |
| ¼ cup | Grated Parmesan cheese |
| 2 teaspoons | Parsley flakes |
| 2 tablespoons | Buttered bread crumbs |
| 1 cup | Shredded Colby cheese |
| 1 cup | Shredded Cheddar cheese |
| 1 cup | Shredded Monterey Jack |
| \N \N | Cheese |
Prepare macaroni by pack directions. Drain. In medium saucepan, melt butter. Stir in flour & salt. Blend in milk. Cook & stir until thickened. Mix cheeses together reserving ¼ cup. Add remaining cheese to sauce; stir until melted. Mix in macaroni & parsley. Pour into 2 quart casserole. Top with reserved cheese & bread crumbs. Bake at 350 for 25 minutes.
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