2 (8 oz.) bars Monterey Jack cheese
1 (8 oz.) bar mild Cheddar cheese
1 (8 oz.) bar Muenster cheese (may substitute with other kind)
1 lb. elbow macaroni
1/4 lb. butter
2 cans evaporated milk

Cook elbow macaroni until tender.

Take pan, put on low heat. Put milk and butter in pan. Heat until butter is melted.

Grate cheese in food processor.

Put macaroni in 9x13 pan.

Mix 3/4 cheese and stir in macaroni. Pour milk mixture over macaroni. Mix all together. Sprinkle rest of cheese on top. Cook at 375 degrees until top is golden brown.