1 pound macaroni

3 tablespoons butter
1 cup grated Parmesan cheese
1/2 cup grated Gruyere or Swiss cheese
1/2 cup grated Fontina or mozzarella cheese
1 cup heavy cream

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

In a casserole, toss the macaroni with the butter, then the three cheeses.

Add the cream.

Bake in a 400 degrees oven 20 minutes or until browned.

Serves: 4-6.

The recipe in this entry was taken from "The Pleasures of Italian Cooking" by Romeo Salta, with an Introduction by Myra Waldo, photographs by Roberto Caramico, assisted by John Ciofalo. The book was published in New York by The MacMillan Company in 1962. For the complete copyright-free cook book visit www.archive.org... Image -- Ruggero Focardi: Life in the Country, 19th century.

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