Mac-n-Cheese with Garlic and Cherry Tomatoes

I love mac-n-cheese...A LOT...who doesn't...pasta and cheese...all in one...what more could a grown woman ask for? A twist, that's what! This is not your typical mac-n-cheese... I like to call it my "sophisticated comfort food!"

Mac-n-Cheese with Garlic and Cherry Tomatoes
Ingredients
2 1/2 cups Penne Pasta (uncooked, but rinsed)
2 tbsp mustard (Dijon is best but yellow will suffice)
1/2 tsp nutmeg
2 1/2* cups of milk (any fat percentage will do)
handful cherry tomatoes, quartered
1 tbsp chopped garlic
2 tbsp olive oil
1/2 cup freshly shredded Parmesan
1/2 cup freshly shredded roman
1/2 cup freshly shredded Gouda
1/4 cup goat cheese
salt and pepper to taste

* If you like a more saucy mac-n-cheese use 3 cups of milk -  2 cups for boiling and 1 cup when the cheese is added.

In a medium size pot (I like to use a pot that can go in the oven, such as a dutch oven, because I like mine a little more crisp on the top), mix together 2 cups of milk (holding back 1/2 cup of milk for use later), mustard, and nutmeg. Then add rinsed pasta to the pot. Bring to a boil, but make sure the milk doesn't get scorched, so stirring is necessary. In a separate pan, add olive oil, garlic, quartered tomatoes, and salt/pepper to taste - cook on medium heat until the edges of the chopped garlic are slightly browned. Once the pasta is cooked to your liking, about 7 to 8 minutes for me, but I like mine al dente, reduce heat to medium, add the remaining milk, and slowly stir in the cheese a 1/4 cup at a time stirring until melted. Then add the cooked garlic and tomatoes (include the remaining olive oil that is in the pan). Salt and pepper to taste. If this is a side it could easily serve up to 6; if this is the main course it could serve up to 4 depending on how hungry they are.

Optional: If you like your mac-n-cheese with a little crunch, cook in the oven at 400 F for 15 minutes. Also, if you want some extra protein and have some leftover chicken, shred and add before putting into the oven.