Baked Macaroni and Goat Cheese

2 cups milk
1/4 cup flour, plus 1 tbsp
4 1/2 tbsp butter
1/2 pound macaroni
6 oz goat cheese, crumbled
1/2 cup Monterey Jack cheese, shredded
4 green onions, sliced
1/2 cup Panko breadcrumbs
olive oil, for drizzling

Preheat oven to 400.
Heat the milk in a pan over medium heat just until it starts to bubble, or about 5 minutes.
In a separate pan, melt the butter over medium heat. Meanwhile, boil the macaroni according to package directions.
Add the flour into the melted butter and whisk constantly, until the mixture is slightly thick.
Remove the butter mixture from heat and slowly add in the milk, whisking constantly. Once the milk has been added, set back over medium heat and continue to whisk until the mixture is silky and thick, about 3 minutes.
Add the goat cheese, Monterey Jack cheese, and green onions to the milk mixture and melt over low heat, just until the goat cheese has melted.
When the macaroni has finished boiling, drain and stir in to the goat cheese mixture.
Pour the mixture into a casserole dish and top with the Panko breadcrumbs.
Bake for 10-12 minutes, or until the breadcrumbs have started to brown.
Drizzle with olive oil and serve.