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Add smoky mellow flavor to rich macaroni and cheese with smoked paprika, smoked Gouda cheese and bacon.
Serving Size: 1 cup
1 package (16 ounces) elbow macaroni
6 tablespoons butter
6 tablespoons flour
2 tablespoons McCormick® Mustard, Ground
1 1/2 teaspoons McCormick® Black Pepper, Coarse Ground
1 teaspoon McCormick® Garlic Powder
1 teaspoon McCormick® Paprika, Smoked
1 teaspoon salt
4 cups milk
3 cups shredded sharp Cheddar cheese
3 cups shredded smoked Gouda cheese
1 1/2 cups panko bread crumbs
8 slices bacon, crisply cooked and crumbled
Preheat oven to 400°F. Cook macaroni in large saucepan as directed on package for al dente pasta. Rinse under cold water; drain well.
Melt butter in same saucepan on medium heat. Sprinkle with flour and seasonings. Cook and stir 2 minutes or until well blended. Gradually stir in milk until smooth. Stirring constantly, cook 3 minutes or until sauce starts to thicken. Stir in cheese until melted and smooth. Remove from heat. Add macaroni; toss gently to coat. Pour into greased 13x9-inch baking dish. Sprinkle top evenly with panko and bacon.
Bake 25 to 30 minutes or until bubbly and golden brown on top. Let stand 5 minutes before serving.
(Amount per serving)