1 (7 oz.) pkg. elbow macaroni (2 c.), uncooked
2 tbsp. butter
2 tbsp. flour
1 tsp. salt
2 c. milk
1 c. each: shredded Colby, Cheddar and Monterey Jack cheeses
1/4 c. grated Parmesan cheese
2 tsp. parsley flakes
2 tbsp. buttered bread crumbs

Cook macaroni and drain. In medium saucepan, melt butter. Stir in flour and salt. Blend in milk. Cook and stir until thickened. Mix cheeses together, reserve 1/4 cup. Add remaining cheese to sauce and stir until melted. Mix in macaroni and parsley and pour into 2 quart dish. Top with reserved cheese and bread crumbs. Bake at 350 degrees for 25 minutes. Serves 4-6.