Delicious contribution from Nicki Dennis

– 2 tablespoons unsalted butter
– 2-3 teaspoon cayenne pepper
– 2 cups uncooked small macaroni (elbows, orecchiette, penne etc.)
– 1 cup + 2 tablespoons grated sharp yellow cheddar cheese
– 2 cups milk
– 1 cup + 2 tablespoons grated sharp white cheddar cheese
– 5 tablespoons all-purpose flour
– 2 cups + 2 tablespoons grated Parmigiano/Reggiano cheese
– 2 teaspoon salt
– 8 scallions, white and light green part only, thinly sliced
– 3 teaspoon pepper
– 4 oz. fresh goat cheese

Heat oven to 375 degrees. Lightly butter a 2 quart casserole. Set aside.

Cook macaroni according to package directions. Drain, rinse with cold water to stop the cooking process and set aside.
Warm the milk in a saucepan until small bubbles form around the sides.
Melt the butter in a large, heavy pot over low/medium heat. Whisk in the flour and cook over low heat for 2 to 3 minutes to cook the flour being careful not to let it brown. Continue to whisk continuously while gradually adding the heated milk. Cook over low/medium heat for 6-8
minutes whisking occasionally. The sauce will be fairly thick and very smooth.
Remove from the heat and add salt, pepper and cayenne. Cover to keep warm.

Reserve 2 tablespoons each yellow and white cheddar and Parmesan cheeses and set aside.

Add the remaining yellow and white cheddars and the Parmesan cheese to the warm white sauce and stir well to combine. Add the macaroni and stir gently to incorporate. Stir in most of the scallions reserving a few pieces for garnish.

Cut the goat cheese in to 1 inch pieces and gently fold into the macaroni/cheese mixture being careful not to break the macaroni.

Transfer the mixture to the casserole, top with the reserved cheese and scallions.

Bake until golden brown and bubbling, approximately 30 minutes.