Gouda Mac N' Cheese with all the Fix-ins

My stomach is growling just thinking about this...it is so creamy, delicious, and just straight up comfort food. I decided to leave out the fix-ins and put them on the side so my guests could choose what they wanted to add. I also experimented with Gouda (love) cheese, and it was excellent! The best part might have been the crunchy topping. Nothing can top that crunchy and soft combination.

Ingredients:

1 pound pasta (cavatappi is what I use)

1 1/2 stick of unsalted butter

3/4 cup flour

1 quart of whole milk

4 cups shredded gouda cheese (optional- have extra for topping)

3 cups shredded cheddar cheese (optional- have extra for topping)

1/2 cup grated parmesan cheese

1 cup panko bread crumbs

1 teaspoon cayenne pepper

1 teaspoon dry mustard

1 tablespoon black pepper

Salt to taste & for pasta water

2 tomatos

1 large head of broccoli

1 package of bacon

Pre-heat oven to 375, butter/oil/spray a 13x9 casserole dish.

Boil water in large pot. Add about 2 tablespoons of salt. Add in pasta and cook for about 7 minutes. Drain and set aside.

Heat milk on medium-low in a saucepan, just until it is hot. While that is heating, add the stick of butter in a large pot. When melted, incorporate the flour. Add in a little at a time, and make sure to whisk. Keep whisking until all the flour is cooked in with butter. Gradually whisk in the hot milk. Let cook for 5-10 minutes on simmer , then whisk again until thick enough. Take off the heat, and add in the spices. Then add the cheeses. Mix well until cheeses have melted. Taste at this point, and add salt if needed. Pour into a 13x9 casserole dish.

In a separate small bowl, add the panko, parmesan cheese and any remaining cheddar or gouda you might have (1 cup total of remaining cheeses). Spread on top of macaroni. Melt the remaining 4 tablespoons of butter, and pour on top of panko spread.

Bake for 30 minutes until bubbly, and then broil for another 5 minutes until golden brown.

YUM...IT'S WORTH IT:)