Goldfish-Topped Three Cheese Macaroni

Boil the Chicken Stock (4 cups) , Water (2 cups) , and Salt (2 tsp) together and cook the Elbow Macaroni (4 cups) in it until al dente. Drain and drizzle with a little Olive Oil (as needed) to keep it from sticking together.

Heat Whole Milk (3 cups) over the stove until warm. Remove half a cup of the milk from the pot, and mix it together with the Corn Starch (4 Tbsp) until the cornstarch is completely dissolved.

Pour the milk/corn starch mixture back into the saucepan with the Salt (2 tsp) and continue to cook until the mixture thickens. Stir every half minute or so. Don't over-thicken.

As soon as the mixture has thickened, add the Cheddar Cheese (2 cups) , Gruyère Cheese (1 cup) , and Pepper Jack Cheese (1 cup) and stir together. Remove from heat and continue to stir until all the cheese has melted.

Crush about half of the Pepperidge Farm® Goldfish Crackers (1 1/2 cups) and leave the other half whole. Sprinkle remaining whole goldfish on top of the mac 'n cheese.