8ounces or 2 cups (each)colby jack, extra sharp cheddar, gouda, gruyere cheeses, shredded- a 1/4 cup of each reserved
Preheat your oven to 350°F. Lightly grease a 9x13x3" casserole dish with melted butter or non-stick cooking spray.
In a large stockpot, bring a gallon of water and 1 tablespoon of salt (optional) to a rapid boil over medium-high heat.Follow the packages cooking instructions for al dente pasta.
When the pasta has finished cooking, drain it in a colander.
In the empty stock pot stir together the butter, evaporated milk, and the crumbled chevre. Return the pot to the warm stove to heat and melt the chevre, stirring until smooth. Add the all of the spices to the milk-chevre blend and stir to incorporate them.
Pour the drained macaroni into the milk mixture.
Add the beaten egg and all exceptthe reserved portions of shredded cheeses and to the pot. Stir well to coat the macaroni in the cheese-milk mixture.
Pour the mixed macaroni into the prepared casserole dish. Sprinkle the reserved cheeses on top of the macaroni. Cover the dish with a piece of aluminum foil and bake in the preheated oven for 30 minutes.
After 30 minutes, remove the foil and bake for another 10-15 minutes, or until the cheese starts to bubble and brown slightly. Remove the casserole from the oven and allow it to cool for 10 minutes before serving.
Make Ahead Instructions:If you need to make this ahead of time, follow the instructions all the way up to baking. Cover the pan in foil and store it in the fridge up to 48 hours. Allow ceramic or glass dishes to sit- at room temperature- for 30 minutes before placing them into hot ovens (to prevent shattering).Freezer Storage:Pour the mixed macaroni and cheese into a disposable aluminum pan. Wrap the pan tightly in aluminum foil and freeze for up to 6 months. Thaw the macaroni for 24 hours in the fridge prior to baking it.