1 lb. rigatoni
3 1/2 tbsp. butter
1/2 c. shredded Swiss cheese, Gouda cheese, Mozzarella cheese
1 c. heavy cream
1/2 c. Parmesan cheese, grated
1/2 tsp. ground nutmeg
Garlic salt to taste

Preheat oven to 375 degrees. Cook rigatoni until just tender. Drain. In a large bowl, add butter to the pasta and coat well. Add the 3 cheeses and cream. Toss well and add half the Parmesan while tossing. Put the mixture in a buttered casserole dish and sprinkle the remaining Parmesan. Sprinkle nutmeg over the top. Bake for 15 to 20 minutes.