Boil the Chicken Stock (4 cup), Water (2 cup), and Salt (2 teaspoon) together and cook the Elbow Macaroni (4 cup) in it until al dente. Drain and drizzle with a little Olive Oil (to taste) to keep it from sticking together.
Heat Whole Milk (3 cup) over the stove until warm. Remove half a cup of the milk from the pot, and mix it together with the Corn Starch (1/4 cup) until the cornstarch is completely dissolved.
Pour the milk/corn starch mixture back into the saucepan with the Salt (2 1/2 teaspoon) 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 cup), 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.
Mix the cooked pasta and cheese sauce together in a large bowl.
Crush about half of the Pepperidge Farm® Goldfish Crackers (1 1/2 cup) and leave the other half whole. Sprinkle remaining whole goldfish on top of the mac 'n cheese.
Serve immediately and enjoy!