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Shannon's Smoky Macaroni and Cheese

"This recipe is the best Mac & Cheese you'll ever have. It is literally one of 3 meals everyone in my family will eat. The smoked gouda gives this dish its smoky rich flavor. It's a gourmet grown-up version of the kiddie classic. Take any leftovers and cut into bite-sized squares, bread, and deep fry for a yummy snack."

Ingredients :

• 1 (16 ounce) package elbow macaroni
• 6 tablespoons butter
• 1/2 cup all-purpose flour
• 5 1/2 cups milk, divided
• 2 1/2 cups shredded smoked Gouda cheese
• 1 1/2 cups shredded Cheddar cheese
• 1 1/2 cups shredded Swiss cheese
• 1 cup grated Parmesan cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup dry bread crumbs
• 1 teaspoon ground cayenne pepper
• olive oil

Instructions :

Prep : 20M	Cook : 10M	Ready in : 1H15M

• Preheat oven to 350 degrees F (175 degrees C).
• Fill a pot with lightly-salted water and bring to a boil. Stir the macaroni into the water and return to a boil. Cook and occasionally stir until the pasta has cooked through, but is still firm to the bite, about 8 minutes; drain.
• Melt the butter in a large pot over medium heat. Add the flour to the melted butter and whisk continually for 1 to 2 minutes to make a roux. Whisk 2 cups of the milk into the roux until smooth and then add the remaining milk. Raise the heat to medium-high and continue cooking and stirring until thickened, but not boiling. Stir the Gouda, Cheddar, Swiss, and 1 cup Parmesan cheese into the mixture; once the cheeses have melted completely, fold the drained macaroni into the mixture to coat. Pour the macaroni mixture into a 9x13-inch baking dish.
• Stir 1/2 cup Parmesan cheese, bread crumbs, and cayenne pepper together in a small bowl; sprinkle over the macaroni. Drizzle the olive oil over the bread crumbs.
• Bake in the preheated oven until golden and bubbly, about 30 minutes. Allow to rest 10 minutes before cutting.

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