Preheat oven to 450 degrees. Spray six 1 cup ramekins with cooking spray or grease with butter. (Alternatively you can use one 6 cup baking dish.)

Bring a large pot of heavily salted water to a boil and cook the elbow macaroni according to the package directions. Drain and rinse with hot water.

Combine the half and half, rosemary, thyme, and garlic in a deep saucepan (larger than you think you will need) and bring to a boil. Continue to boil until the mixture has reduced by half, about 6 minutes. Strain the mixture and return to the pot. With the heat on medium, add the goat cheese to the half and half mixture and cook, stirring, until all the cheese has melted and the mixture is creamy. Add the shrimp and drained pasta, cook for about 1 minute or until the shrimp just begins to turn pink. Divide the mixture among the prepared ramekins.

Combine the bread crumbs, Parmesan cheese, and melted butter and mix well. Sprinkle the mixture on top of the mac and cheese. Bake for 10 minutes or until the bread crumbs are golden brown.