Four Cheese Baked Macaroni

Whenever I attend the Garakian's holiday potluck dinners one of dishes they always ask me to bring is macaroni & cheese.  Over the years I've been making several different versions and they are always very popular because after all who doesn't love mac n' cheese?  But this four cheese macaroni is always a crowd pleaser so I thought I'd share it with you all.

Adapted from Martha Stewart

Serves 10-12

1 stick butter + 1 Tablespoon butter
5 cups milk
1/2 cup + 1 Tablespoon flour
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper
2 cups sharp yellow cheddar cheese
2 cups extra-sharp white cheddar cheese
1 cup fresh shredded parmesan cheese
1 bunch of scallions, white & green parts, thinly sliced
5 ounces goat cheese
4 cups (12 oz.) small elbow or shell macaroni

1.  Preheat oven 375 degrees.  * Spray a 2 quart casserole dish & set aside.
2.  Warm milk in medium saucepan over medium-low heat.
3.  Melt butter in large saucepan over medium heat.  Gradually whisk in flour, cook for 2 minutes, or until mixture is thick & smooth. Whisking constantly, gradually add warm milk.  Cook over medium-low heat 8 to 10 minutes, whisking occasionally.  Remove white sauce from heat, add salt, pepper and cayenne pepper.
4.  In a bowl, combine 1/4 cup each yellow, white & parmesan cheese, set aside.  Set aside 1 Tablespoon scallions.  Add remaining 3/4 cup each yellow, white & parmesan to white sauce.  Stir well.  Stir in scallions & goat cheese in 1" pieces; fold gently to combine and set aside sauce.
5.  Bring a large pot of salted water to a boil.  Cook macaroni until outside of pasta is cooked & drain well.  Stir macaroni into cheese sauce.
6.  Pour mixture into casserole dish, top with remaining scallions and cheeses.  Bake until golden brown and bubbly, 30 minutes.  Serve hot.

* If you have any additional that won't fit in the casserole dish, you can use 2-4 small ramekins or split into 2 dishes.