1 (16 oz.) pkg. large elbow macaroni
8 oz. Colby longhorn cheese, cut in large chunks
8 oz. sharp cheddar cheese, cut in large chunks
8 oz. Swiss cheese, cut in large chunks
1 egg
4 cups milk
4 tbsp. (1/2 stick) butter, cut into pats
salt and pepper, to taste

Cook macaroni in salt water until soft; drain.

Preheat oven to 350°F.

In a deep 4-quart casserole dish, add 1/2 the macaroni. Season with salt and pepper. Dot with butter and add 1/2 of all the cheeses. Add the remainder of the macaroni and season again with salt and pepper. Add the remainder of the cheeses and dot with more butter.

In a bowl, beat one egg with the milk and pour on top.

Bake in a covered dish at 350°F for 45 minutes; and then bake, uncovered, for an additional 25 more minutes.

Submitted by: Anna Shaull