Instructions: Add 1 tablespoon salt to boiling water. Add macaroni gradually so that water continues to boil. Cook, uncovered, stirring occasionally until tender. Drain in a colander. Combine Muenster, Cheddar and Swiss cheeses, set aside. Melt 2 tablespoons butter in a small saucepan then remove from heat. Stir in bread crumbs and 1/2 cup of the cheese mixture and set aside. Melt the remaining 6 tablespoons butter in a large saucepan, stir in flour, 3/4 teaspoon salt and cayenne pepper until smooth. Cook over medium heat, stirring constantly, until mixture is bubbly, reduce heat to low.

Stir in milk gradually. Cook, stirring constantly until the mixture thickens and begins to boil. Remove from heat. Add remaining cheese mixture. Stir until cheeses are melted. Add macaroni and stir well to combine. Pour into an ungreased 3-quart casserole and sprinkle the crumb mixture around the edges. Cover with foil. Bake in a preheated 375* F oven for 25 minutes or until bubbly. Remove from the oven. Increase temperature to broil. Remove foil from the casserole, place tomato wedges over the macaroni mixture. Place under the broiler. Broil until crumbs are lightly browned.

Yield 4 to 6 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.