Ingredients
4 cups Whole milk
12 tablespoons Butter, separated
1/2 cup Flour
20 ounces Sharp Cheddar Cheese
8 ounces Goat Cheese
8 ounces Cream Cheese
2 teaspoons Granulated Garlic (Optional)
1 1/2 teaspoons Salt
1/2 teaspoon Pepper
1 1/2 pounds Elbow Macaroni
2/3 cup Panko Breadcrumbs
Preparation
Preheat oven to 400 degrees. Spray a large casserole pan with cooking spray.
Boil macaroni in salted water until just under al dente, drain, rinse and drain again.
While macaroni is cooking, heat milk in a medium sauce pan or in microwave and set aside.
Melt butter over medium heat in a large sauce pan and add flour, whisking constantly until light brown, about 3 minutes. Remove from heat. Whisking constantly, add hot milk to flour mixture until combined and smooth. Return to medium high heat and cook until thickened, 2 to 3 minutes. Season with salt, pepper, and granulated garlic to taste. Remove from heat and mix in the 3 cheeses, stirring constantly until melted and smooth.
Mix cooked and drained macaroni with cheese sauce and pour into prepared casserole dish.
Melt the remaining 4 tablespoons of butter in a small fry pan and mix in the Panko bread crumbs until combined. Sprinkle over top of macaroni and cheese.
