• For mac and cheese:
• 4 cups cooked noodles
• 2 cups Shredded cheddar cheese
• 1/2 cup kashkaval cheese, cut into 1/2-inch cubes
• 4 ounces goat cheese, crumbled
• 1/2 cup panko bread crumbs
• 2 tablespoons unsalted butter, diced
• For tomatoes:
• 2 cups cherry or grape tomatoes
• 3 Cloves garlic, sliced
• 1 tablespoon olive oil
• 1 teaspoon Kosher salt

Preparation

1. Preheat oven to 400 F. Grease an 8×8-inch baking dish.
2. In a large bowl, combine noodles and three cheeses. Stir well to combine.
3. Transfer pasta mixture to prepared baking dish and sprinkle with panko.
4. Evenly distribute butter on top of panko and bake 20 to 25 minutes, or until cheese is bubbly and top is golden brown. Let sit 5 minutes before serving.
5. Meanwhile, on a large sheet pan, toss tomatoes with garlic, olive and salt. Roast for 10 to 12 minutes or until skins just begin to split.