Amy sedaris's macaroni and cheese - "not appropriate for diners with heart problems."

Ingredients

• 1 box of elbow macaroni
• 1 stick of butter
• 1 cup grated smoked Gouda
• 1 cup grated white Monterey Jack cheese
• 2 cups grated mild yellow Cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1 cup heavy cream
• 1/4 cup milk
• Salt and pepper to taste
• Topping
• 1/2 cup grated Parmesan cheese
• 1 cup of breadcrumbs
• 2 tablespoons chopped parsley
• Salt and pepper to taste
• 8 thin pats of butter

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Preparation

• Boil macaroni in salted water to al dente. While you are waiting for it to boil, melt together butter, cheeses, cream, milk and salt and pepper.
• Drain macaroni and put back into the pot. When cheese mixture is melted and smooth, pour over macaroni and mix well. Add to a 2-quart casserole dish.
• For topping, mix together Parmesan cheese, breadcrumbs, parsley, salt and pepper, and sprinkle on top of the macaroni and cheese. Top with pats of butter.
• Bake at 425 degrees F for 20-25 minutes or until browned on top.

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