1 c. uncooked elbow macaroni
1/4 c. butter
1 c. soft bread crumbs
1 c. shredded cheddar cheese
1/2 c. shredded Swiss cheese
1/2 c. cubed, cooked ham
3 eggs, well beaten
1 tbsp. minced onion
1 tbsp. fresh parsley, chopped
1/4 tsp. salt
1/8 tsp. pepper
1 1/2 c. milk, scalded

Cook macaroni in 2 quarts boiling salted water for 8 minutes, stirring occasionally. Drain and return to pan. Add butter and toss to coat. Stir in bread crumbs, cheeses, ham and remainder of ingredients; mix well.

Turn mixture into greased 2 quart casserole. Sprinkle with paprika. Bake in 325 degree oven for 40 minutes.