1 lb. box rigatoni
1/2 lb. butter
1 qt. milk
1 half pt. whipping cream
1 tsp. salt
1/2 c. Parmesan, grated
1/2 c. Romano cheese, grated
8 oz. Mozzarella cheese, grated

Boil rigatoni according to directions. Drain. Combine milk and cream. Return rigatoni to same pan with milk mixture, salt and butter. Cook over low heat for about 20 minutes. Grease casserole dish with butter and dust with Parmesan cheese. Spoon rigatoni mixture in 9 x 13 inch pan. Top, or layer, with remaining cheeses. Bake 12 to 15 minutes at 425 degrees. Delicious with ham, pork chops and chicken.