WHAT YOU WILL NEED

4 cups dry Cavatappi, large elbows or shells

6 tbsp butter

6 tbsp all purpose flour

2 tsp dry mustard

½ tsp salt 

½ tsp black pepper

4 - 4 1/2 cups whole milk

2 cups shredded Yancey’s Fancy Smoked Gouda Cheese with Bacon*

2 cups shredded sharp cheddar cheese*

1 cup panko breadcrumbs

2 ½ tbsp butter, melted

¼ tsp smoked paprika 

Chopped cooked bacon for garnish, optional

WHAT TO DO

1. Preheat oven to 350ºF. Lightly grease a 13 x 9-inch baking dish and set aside. Combine the shredded cheeses in a large bowl and set aside
2. Bring a 6 qt pot of water to a boil and add salt to taste. Add pasta to the boiling water. Cook 1 - 2 minutes less than the package instructions for al dente since the pasta will continue to cook in the oven. Remove from heat and drain
3. While pasta cooks, melt the butter over medium heat in a deep saucepan, dutch oven or stock pot. Sprinkle in the flour, mustard, salt and pepper, and cook for approximately 1-2 minutes until lightly golden and bubbly, whisking constantly to prevent burning
4. Slowly whisk in 4 cups of the milk until smooth. Cook over medium heat, stirring constantly, until the sauce begins to thicken and bubble about 5-6 minutes, adding up to ½ cup more milk if needed
5. Gradually stir in the cheeses until melted and smooth. Remove from heat
6. Stir in the drained, cooked pasta until combined and pasta is fully coated. Pour into the prepared baking dish
7. Combine breadcrumbs, butter and smoked paprika in a small mixing bowl. Evenly sprinkle over the macaroni and cheese
8. Bake until bubbly and golden brown, about 30 minutes. Garnish with chopped bacon, if desired. Serve immediately

*Shred the cheeses yourself rather than using the pre-shredded cheese. Although pre-shredded cheese is convenient, it’s coated with something that prevents it from clumping and that prohibits it from melting as well

**Smoked Gouda with Bacon Mac & Cheese can be prepared up to 1-2 days in advance. Prepare the recipe through Step 7, and cool completely. Cover tightly with plastic wrap or aluminum foil and refrigerate. Remove from the refrigerator 30 minutes before baking

Cook Time: 40 Minutes

Total Time: 55 minutes

Number of Servings: 12