Macaroni
1/2 c. cheddar cheese
1/2 c. Swiss
1/2 c. mozzarella
12 oz. cream cheese
1/4 c. butter
1/4 c. flour
2 c. milk
1/2 tsp. salt & white pepper
1-2 onions, chopped
2 tbsp. parsley
2 tbsp. melted butter
1 cube chicken bouillon
Parmesan cheese

Cook macaroni according to package directions; drain. Grease an 8 inch square baking dish. Alternate layers of the macaroni and cheeses in the dish, beginning with a macaroni layer and ending with a cheese layer.

Melt the 1/4 cup butter and stir in the flour until mixture is smooth. Gradually blend in the milk. Heat mixture to a boil, stirring constantly and cook until sauce thickens. Add the salt, pepper, onion and parsley. Pour the sauce over the macaroni and cheese.

Melt the 2 tablespoons butter. Dissolve the bouillon cube in the butter and sprinkle over the macaroni and cheese. Add a sprinkling of Parmesan cheese. Bake 30-35 minutes at 375 degrees. Serves 8.