1 (8 oz.) pkg. elbow macaroni
1 c. each shredded Cheddar, Swiss & mozzarella
1 lg. & 1 sm. cream cheese, sliced
2 tbsp. (or more) minced fresh parsley
1 sm. onion, minced
1 tsp. salt
White pepper
2 c. milk
1/4 c. Can't Believe It's Not Butter
1/4 c. flour
2 tbsp. Can't Believe It's Not Butter
1 chicken bouillon cube
Parmesan

Cook elbow macaroni while making thick white sauce with spices, parsley and onion. Layer macaroni and cheeses with white sauce in a 2 quart casserole. Cut through with knife to blend. Smooth top layer. Melt 2 tablespoons butter and bouillon cube; spread over top. Sprinkle with Parmesan. Bake at 375 degrees for 25-30 minutes.