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Special equipment: two 24-cup mini-muffin pans
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Preheat the oven to 400 degrees F.
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For the panko mix: Mix the panko, Parmesan, olive oil and garlic together and set aside.
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For the mac and cheese: Cook the macaroni according to the package directions.
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Drain and set aside.
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In the meantime, melt the butter in a heavy-bottomed medium saucepan over medium heat.
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Whisk in the flour and cook for 1 minute.
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Add the milk and whisk constantly until the mixture thickens.
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Reduce the heat to low and add the Worcestershire and salt to taste.
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Slowly fold in the Gruyere, Cheddar and goat cheese and heat through until all the cheese is melted, about 10 minutes.
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Fold the cooked macaroni into the cheese mixture.
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Spray mini-muffin pans with nonstick cooking spray and dust with the panko mix.
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Put the muffin pans in the oven and bake until the panko is golden brown, about 2 minutes.
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Remove the pans and lower the temperature to 350 degrees F. Carefully fill the cups the rest of the way with the mac and cheese, packing tightly.
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Bake until golden brown, about 10 minutes.
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Sprinkle the tops with the panko mix and continue baking until the tops are golden brown, about 5 minutes more.
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Let the muffins cool before removing them from the pan.
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18
Repeat with the remaining macaroni and cheese and panko mixture.
