Grown Up Mac And Cheese With Smoked Gouda And Bacon

• Meat

  • 1 cup Bacon crumbles, cooked

• Produce

  • 1/2 tsp Garlic powder

• Condiments

  • 1 tsp Dijon mustard
  • 1 1/2 tsp Worcestershire sauce

• Pasta & Grains

  • 1 24 oz package Shell pasta cooked al dente, large

• Baking & Spices

  • 4 tbsp All-purpose flour
  • 1 Paprika to sprinkle on top
  • 1 Salt and pepper

• Dairy

  • 4 tbsp Butter, salted
  • 8 oz Cheddar, sharp white
  • 8 oz Gouda cheese, smoked
  • 8 oz Jack cheese
  • 1 cup Parmesan cheese
  • 4 cups Whole milk

• Other

  • Full batch of smoked gouda cheese sauce

Found on sweetsomethingsblog.com

Directions

• In a large pot, melt the butter on medium heat being careful not to let it brown
• Whisk in flour to make blonde roux (cook for about 4 minutes whisking regularly until color is golden/blonde)
• Whisk in 4 cups of milk
• Whisk intermittently until milk is hot but not quite boiling yet
• Add in shredded cheeses 1/2 cup batches, whisking until each batch is melted in
• Optional: reserve about 1/2 cup of the cheese mixture for the topping
• Whisk in Worcestershire sauce, dijon mustard, and garlic powder
• Season with a little bit of salt and fresh cracked pepper, taste the sauce and add more if needed
• Preheat oven to 375°
• Cook the large shell pasta in boiling, salted water for about 8 minutes until its al dente (a little firm in the center still)
• Drain and transfer to an extra large oven safe glass casserole dish (you may want to split this between two dishes if you dont have a really big one)
• Add the smoke gouda cheese sauce to the dish and mix
• Add in the crumbled bacon and mix
• Top with remaining cheese mixed with 1 cup of parmesan cheese
• Sprinkle paprika to taste on top of the parmesan cheese topping
• Bake uncovered for just 10 minutes until cheese topping is melted
• *If making ahead, cover and store in the refrigerator and bake for an additional 5-7 minutes so that it is fully reheated before serving