Marilyn's Macaroni and Cheese

This is my favorite homemade  mac and cheese.  I have never cared for the powdery stuff, and the creamy stuff is usually too rubbery. 

Ingredients

• 2 (10.75 ounce) cans condensed cream of chicken soup
• 3/4 cup heavy cream
• 1/2 cup milk
• 1 pound elbow macaroni
• 1/2 cup shredded Colby cheese
• 1/2 cup shredded pepper jack cheese
• 1 cup shredded and Monterey Jack Cheese
• 1/2 tsp dried red pepper flakes
• 1/4 cup melted butter

Directions

Preheat oven to 350 degrees F.

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

In a medium saucepan, heat soup and milk over medium heat until simmering. Remove from heat and stir in macaroni and pepper flakes. Stir in 1/2 of cheese.  Pour macaroni mixture into 9x13 baking dish. Top with remaining cheese.  Drizzle butter over the top.

Bake for 25 minutes or until cheese is golden and bubbly.