Baked Macaroni with Three Goat Cheeses

1 cup each of finely crumbled ricotta, feta, and jack cheese
1 stick butter (1/4 lb)
2 1/2 cups of milk
1 T fresh minced basil (or 1 tsp dried)
1 T fresh minced parsley (or 1 tsp dried)
(Optional 1 or 2 T of minced onions)
1/2 lb elbow macaroni (uncooked)
salt and pepper to taste

Preheat oven to 350 F. Crumble goat cheeses and set aside. Gently melt butter in heavy 2 1/2 qt (or larger) sauce pan on stovetop. Slowly add milk and blend. Then add cheeses (and optional ingredients). Stir constantly until bubbly (the cheese sauce will be a little lumpy which is OK). Meanwhile, butter a 3 L casserole dish. Stir uncooked macaroni into the sauce mixture; salt and pepper to taste. Remove from heat and pour mixture into buttered casserole dish. Bake for 45 to 60 minutes until about set. Serve immediately (hot).