Wisconsin Five-Cheese Bake

1 16 oz package elbow macaroni
1 cup shredded mozzarella cheese
1 cup shredded Swiss cheese
1 cup grated Parmesan cheese
1 cup shredded provolone cheese
1/2 cup ricotta cheese
1/2 cup sour cream
1/2 cup heavy cream
1 tablespoon chopped fresh parsley
1/2 teaspoon dried Italian seasoning
1/2 teaspoon garlic salt

Preheat oven to 400. Lightly grease a 9x13 inch baking dish. Bring a large pot of water to a boil. Add macaroni and cook until tender 6-8 minutes. Drain.
In a large bowl toss together mozzarella, Swiss, Parmesan, and provolone. Remove about 1/2 cup for topping and set aside. In a separate bowl, stir together ricotta, sour cream, and heavy cream. Season with parsley, Italian seasoning, and garlic salt.
Pour ricotta mixture and drained macaroni into bowl with cheeses and toss lightly. Do not mix too thoroughly, it's better if left messy. Pour into prepared baking dish,sprinkle reserved cheese on top.
Bake until cheese is melted, about 10 minutes. Turn oven to broil. Broil for about 5 minutes to brown the top.
Serves 12

Recipe from Allrecipes magazine Summer 2013 issue