A fabulous four cheese, mac 'n cheese casserole.

Four Cheese Macaroni

2 cups (1 8-ounce package) elbow macaroni or other curly pasta

1/2 stick butter - divided use

1/3 cup unseasoned fine dry breadcrumbs

1/2 teaspoon smoked sweet (or hot) paprika

3 tablespoons all-purpose flour

3 cups milk

1 (4-ounce) log Woolwich Dairy soft, unripened goat cheese

2 cups coarsely shredded Jarlsberg cheese

1 cup shredded Old Amsterdam cheese

1 cup diced Gran Maestre Spanish Manchego (3 or 6-month aged)

1 tablespoon minced jalapeno pepper

1/2 cup drained salad olives (with pimiento)

Sliced avocado and fresh tomato salsa, for garnish

1. Preheat oven to 350°F (175°C). Butter a 2-quart round ovenproof casserole dish.
2. Cook pasta without salt until al dente; transfer to colander and drain. Melt butter in same pasta pot; remove from heat. Measure off 2 tablespoons butter and, in small bowl, combine with breadcrumbs and paprika. Set aside.
3. Return pot to heat. Blend in flour and simmer until bubbly (1 minute). Gradually whisk in milk, goat cheese, shredded Jarlsberg and Old Amsterdam cheeses. Cook over low heat, stirring constantly until mixture is creamy-smooth and thickens slightly. Add jalapeno and olives. Return pasta to pot and toss until coated; mix in diced Manchego. Transfer to prepared casserole dish and sprinkle with buttered breadcrumbs. If desired, sprinkle with additional paprika.
4. Bake 30 minutes or until center is bubbly-hot and crumbs are golden. Garnish with sliced avocado and fresh tomato salsa

Makes 6 servings (or 10 to 12 as a side).

Recipe and photograph provided courtesy of Jarlsberg, Woolwich Dairy, García Baquero, and Old Amsterdam cheeses, through ECES, Inc., Electronic Color Editorial Services.