1 lb Short pasta (Elbow macaroni or shells)
16 oz Smoke Gouda Cheese, grated & divided
8 oz Extra Sharp White Cheddar
1/2 cup Unsalted Butter
4 TBSP All Purpose Flour
2 cups Heavy Whipping Cream
2 cups Whole Milk
1/2 tsp Smoked Paprika
1/2 tsp Ground White Pepper
1/2 tsp Ground Mustard
1 tsp Garlic Powder
1/4 tsp Ground Nutmeg
Salt, to taste
5 Slices Bacon, cooked & crumbled
Preheat the oven to 350 degrees F.
Cook pasta according to package directions al dente & then set aside.
In a large dutch oven or pot, heat butter over medium low heat. Once butter has melted, add in flour, & 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 & stir again. Lastly add in 8 oz of smoked gouda cheese & white cheddar cheese. Whisk until all cheese has melted.
Add in pasta and mix everything together to fully incorporate making sure all pasta is coated in sauce and add salt to your preference level.
Transfer mixture into a large greased baking dish, then top with remaining 8 oz gouda all over the top. Bake for 25-30 minutes or until mac and cheese is golden brown and heated through.
Let cool slightly for 15 minutes and serve warm with crumbled bacon on top. Enjoy!!