Title: Yankee Doodles' Macaroni with Goat Cheese
 Categories: Pasta, 
      Yield: 6 servings
 
      2 qt Milk
           Salt, to taste
    1/8 ts Cayenne pepper
    1/8 ts White pepper
      1 lb Small elbow macaroni
    1/4 c  Butter (1/2 cube)
    1/2 c  All-purpose flour
      6 oz Shredded Monterey jack
           -cheese (1 1/2 cups)
  3 1/2 oz Goat cheese, cut up
      3 tb Olive oil
      2 c  Day-old bread, torn into
           -small pieces
      1 ts Chopped garlic (1 clove)
      3 tb Grated Parmesan cheese
 
  Combine milk, salt to taste, cayenne and white pepper in saucepan.
  Cook gently over medium heat until milk comes to simmer. Remove from
  heat.
  
  Cook macaroni in boiling, salted water until al dente. Drain and
  aside.
  
  Melt butter over medium heat and whisk in flour, stirring frequently,
  1 to 2 minutes. Remove from heat and cool slightly.
  
  Whisk in milk mixture until well-blended. Simmer 4 to 5 minutes.
  
  Over low heat, whisk jack cheese and goat cheese into mixture until
  cheese barely melts. Combine cooked macaroni with sauce, mix well.
  Adjust seasonings to taste, then transfer to 2-quart casserole. Bake
  at 350 degrees for 15 minutes.
  
  Heat olive oil in skillet over medium heat. Add bread crumbs cook,
  stirring frequently, until crisp, about 5 minutes. Add chopped garlic
  at last minute. Cool mixture, then crumble coarsely by hand or in
  food processor. Toss with Parmesan cheese.
  
  Sprinkle partially cooked macaroni with garlic bread crumbs bake 10
  to 15 minutes longer.
  
  Note: For more goat cheese taste, add 1 1/2 to 3 more ounces. In the
  restaurant, the cooked macaroni and cheese is not baked but ladled
  into individual heat-proof serving dishes, sprinkled with the crumb
  mixture and browned under a broiler.