macaroni salad and 1/3 for Mac and cheese.
Macaroni: As per the instruction on the package, cook Macaroni (al dente, since this will be further baked). I season it with salt and pepper in a colander immediately after draining and coat it with a small amount of olive oil. The macaroni alone at this stage should be well seasoned and taste fairly good.
Sauce: I first make béchamel. I finely chop shallot (one medium or 1/2 large), and saute in olive oil (3 tbs) and butter (1/2 tbs) and add flour (3 tbs). Cook flour for 1-2 minutes (do not brown, we are not making brow roux) and add about 2 cups of milk (I used 1%) at once and whisk to resolve and keep stirring until it thickens. Add more milk depending on the consistency of the sauce. I keep this rather loose since the addition of the cheeses makes the sauce thick. I season it with salt, pepper, and freshly grated nutmeg. Using freshly grated nutmeg makes a big difference in taste.
I poured the sauce into the cooked macaroni and mixed in shredded cheddar (1/2 cup, I used aged sharp cheddar). I tasted the mixture and adjusted the seasoning. I apportioned the mixture into 4 small individual ramekins. I grated Parmigiano reggiano cheese on the top. You could use bread crumbs on the top as well, but I did not. I baked it in a 400F (toaster) oven for 7-10 minutes or until the surface browns and the sauce is bubbling.
This was not bad (my wife's opinion was much less reserved but, then again, she may be biased). Nonetheless, to me, the sauce was a bit too grainy and I blame it on the goat cheese. Next time I will have to be more moderate in using it. In any case, this was far better than Kraft's or Wolfgang Puck's mac and cheese. This dish goes well with wines and beer (although we drink beer extremely rarely). I would suggest Izakaya in Japan consider serving this. It may become a big hit.
P.S. We had this later in the week as leftovers reheated in the toaster oven. Strangely enough, the taste and texture were much better and the graininess of the sauce disappeared.