|1||16-ounce package elbow macaroni, cooked al dente according to package directions|
|1 ¼||cup half-and-half|
|2||cups shredded aged Provolone cheese|
|2||cups shredded medium Cheddar|
|1 ½||cups shredded Monterrey Jack|
|Salt and pepper, to taste|
|¼||cup plain or seasoned bread crumbs (optional)|
Drain the cooked pasta and cover it to keep it warm. In a large pot, melt and butter over medium-low heat, add the half-and-half, and bring it to a boil. Return the macaroni to the pot and stir well.
Add the Provolone, cheddar, and Monterrey Jack cheeses and stir well until they have melted. Season the macaroni with salt and pepper, and stir.
Serve the macaroni and cheese directly from the pot or transfer it to a lightly greased casserole dish. Sprinkle with bread crumbs and bake 20 to 30 minutes in a preheated 350 degree oven.
Recipe serves 6 to 8.