16 oz. pkg. of elbow macaroni
1/4 c. butter
1/4 c. flour
1/2 tsp. salt
1/8 tsp. pepper
3 c. milk
2 c. (8 oz) shredded cheddar cheese
1- 1/2 c. (6 oz) shredded Swiss cheese
1/2 c. crumbled blue cheese
1/2 c. grated Parmesan cheese

Cook macaroni according to package directions. Meanwhile, in a saucepan over medium heat, melt butter. Stir in flour, salt and pepper until smooth. Bring to a boil; boil and stir for 2 minutes. Gradually add milk, stirring constantly. Reduce heat and cook until thick. Add macaroni and stir until blended.