2 c. elbow macaroni
1 sm. onion
1/2 c. green pepper
1 sm. can mushrooms (button type, drained)
1 1/2 lb. assorted cheeses (whatever is on hand will do)
Salt & pepper
Parmesan cheese
Bread crumbs or croutons
Milk

(Longhorn, American, Swiss, mozzarella, pepper, Monterey Jack, Muenster, brick; any 3 of these, or more. Little bits and pieces of each is great.

Preheat oven to 350 degrees. Add 2 cups of elbow macaroni to boiling water and cook until tender, about 7 minutes. While macaroni is cooking cut up onion and green pepper into pieces about 1/4 inch square.

In medium sized casserole, start with a layer of macaroni, then vegetables and cheeses. Keep repeating until casserole is almost filled. Cover with bread crumbs and Parmesan cheese or the last 15 minutes of cooking cover with croutons. Then add milk to about 1 inch from top of contents.

Bake at 350 degrees until milk is absorbed. About 1 hour. Don't worry if it doesn't, it gets stubborn depending on what kind of cheese is used.