Pasta Ai Tre Formaggi (Macaroni with Three Cheeses)

1 lb macaroni
3 T butter
1 c grated parmasan cheese
1/2 c grated Gruyere or Swiss cheese
1/2 c grated fontina or mozzarella cheese
1 c heavy cream

Use any shape macaroni you like. Cook in deep, boiling, salted water until tender but still frim. Drain, rinse under cold water and drain again.

In a caserrole, toss the macaroni with the butter, then the three cheeses. Add the cream. Bake in 400 oven 20 minutes or until browned. Four to six servings.