Smoked Gouda Mac and Cheese

Ingredients:

• 1 lb short pasta, elbow macaroni or shells
• 16 ounces (2– 8 ounce blocks) smoked gouda cheese, grated and divided
• 8 ounce extra sharp white cheddar cheese, grated
• 1/2 cup (1 stick) unsalted butter
• 4 tablespoons all-purpose flour
• 2 cups heavy whipping cream
• 2 cups whole milk
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground white pepper
• 1/2 teaspoon ground mustard
• 1 teaspoon garlic powder
• 1/4 teaspoon ground nutmeg
• salt, to taste
• *Optional: 4 slices of bacon, crumbled

Instructions:

1. Preheat the oven to 350°F.
2. Cook pasta according to package directions, al dente, and then set aside.
3. In a large dutch oven or pot, heat butter over medium-low heat. Once butter has melted, add in flour, and whisk until all flour disappears. Then slowly add in heavy cream and milk. Stir and let mixture come up to a slight boil. Add in all spices and stir again. Lastly, add in 8-ounces of smoked gouda cheese and white cheddar cheese. Whisk until all cheese has melted.
4. Add in pasta and mix everything together to fully incorporate making sure all pasta is coated in sauce and add salt to preference level.
5. Transfer mixture into a large lightly greased baking dish, then top with remaining 8-ounces of smoked gouda cheese all over dish. Bake for 25-30 minutes or until mac and cheese is golden and bubbly throughout.
6. Let cool for 15 minutes and serve warm. Add crumbled bacon on top, if desired.