1    Pack (7oz) Elbow Macaroni
2 tb Butter
2 tb Flour
1 ts Salt
2 c  Milk
1/4 c  Grated Parmesan cheese
2 ts Parsley flakes
2 tb Buttered bread crumbs
1 c  Shredded Colby cheese
1 c  Shredded Cheddar cheese
1 c  Shredded Monterey Jack
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 1/4 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.