Rosemary Macaroni and Cheese

I was alone on Saturday night since Joel went to spend the night at the cabin.  I decided that I wanted to make something comforting for myself for dinner.  The first thing I thought of was mac and cheese.  I had some goat cheese in the fridge that I wanted to use up, so I improvised and came up with this recipe.  I'm not quite sure if it was considered a success or fail.  The cheese never got gooey, but it sure tasted good!

1 serving of Pasta (I used cool tri-colored twisty shapes)
4 ounces Goat Cheese
Small Handful of Gorgonzola Cheese
Small Handful of Colby Jack Cheese, shredded
1 cup Milk
1 tablespoon Flour
1 tablespoon Fresh Rosemary, chopped
Black Pepper, to taste
Panko Bread Crumbs

Cook pasta according to package directions.  Drain and set aside.  Meanwhile, in a saucepan, bring the milk to a simmer.  Whisk in the flour.  Add the goat cheese and gorgonzola, stirring until melted.  Add the pasta and toss to coat.  Add the rosemary and black pepper.  Pour the pasta into a broiler proof dish.  Top with panko crumbs and shredded colby jack.  Broil for 3-5 minutes, or until the topping is golden brown.