Smoked Gouda Mac Cheese The Gooda Stuff

Instructions:

1. Cook elbow macaroni in salted boiling water according to package directions for al dente. Drain well.
2. In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly, to create a roux.
3. Gradually whisk in warm milk, 1/2 cup at a time, until smooth. Continue cooking, whisking constantly, until the sauce thickens enough to coat the back of a spoon.
4. Stir in nutmeg, salt, and pepper.
5. Remove the saucepan from heat. Add shredded smoked Gouda and cheddar cheese. Stir until cheese is completely melted and the sauce is smooth and creamy. Stir in heavy cream (if using).
6. Add cooked pasta to the cheese sauce and stir until well coated.
7. Pour the mac and cheese into the prepared baking dish.
8. In a small bowl, combine panko breadcrumbs, melted butter, and smoked paprika.
9. Sprinkle the breadcrumb mixture evenly over the mac and cheese.
10. Bake in a preheated oven at 350°F (175°C) for 15-20 minutes, or until golden brown and bubbly (if topping is added, and you want a crispy top).
11. Let stand for 5-10 minutes before serving.