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Transfer mixture into a large lightly greased baking dish, then top with remaining 8-ounces of smoked gouda cheese all over dish. Bake for 25-30 minutes or until mac and cheese is golden and bubbly throughout. Let cool for 15 minutes and serve warm. Add crumbled bacon on top, if desired.

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Reduce the stove temp to medium-high, and occasionally stir the mixture, until almost all of the water has been absorbed by the pasta (~8 minutes). Add the evaporated milk, (optional) dry mustard, (optional) nutmeg, and cheeses, and stir gently until all the cheese has melted. 12 oz evaporated milk, 1/8 tsp nutmeg, 1/2 tsp dry mustard, 2 cups.

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Instructions. Preheat oven to 350°F. Cook the macaroni according to package directions and drain. While the noodles are cooking, combine the flour, salt, mustard, onion, paprika and pepper in a small bowl. While macaroni is cooking, melt the stick of butter in a separate saucepan over medium-heat.

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Once melted, add flour and whisk together until a thick paste forms, about 2-4 mins. Slowly pour heavy cream, milk, and seasonings into the pot, whisking constantly. Continue to cook, whisking occasionally, until the milk thickens, about 5-7 minutes. Add half of the cheese into the sauce and stir until cheese melts.

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Pour the cooked pasta into the pot and stir in the sauce until evenly coated. Pour the mac and cheese onto the prepared baking dish or skillet. In a small bowl, mix melted butter, salt, onion powder, garlic powder, and panko crumb. Sprinkle all over the mac n cheese dish. Smoke on indirect heat for 1 hour.

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In a sauté pan, cook bacon until crispy then remove from pan, reserving ¼ C bacon grease. Chop bacon up into small pieces. Using an oven safe 4 qt container, add bacon grease and rub sides to coat. Transfer mac and cheese to container and bake for 20 minutes. Remove from heat and garnish with chopped bacon.

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Cook, whisking constantly, until sauce is smooth and thick enough to coat the back of a spoon, 5 to 10 minutes. Drain pasta and transfer to a large bowl. Pour cheese sauce over top and mix until thoroughly combined. Transfer to the prepared casserole dish. Bake in the preheated oven until heated through, about 15 minutes.

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Bring a medium/large pot to medium heat. Add butter and flour, then add heavy cream, 1/4 cups of milk and salt. Use a whisk to stir continuously to remove the grainy texture formed by the flour. Once it comes to a boil, turn off heat and add shredded gouda cheese and American cheese.

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Instructions. Heat oven to 375°F. Butter a 3-quart casserole dish; set aside. Place bread crumbs (2 cups), crumbled bacon (8 slices), 1/4 cup Parmesan cheese, and thyme leaves (1/2 teaspoon) in a medium bowl; In a small dish melt 2 tablespoons butter in the microwave.

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Heat a large pot over medium heat. (The pot needs to be large enough to hold the cheese sauce and all of the pasta.) Melt 6 tablespoons of butter in the pot. Add in the ½ cup of flour and whisk until combined. Cook for 2 minutes. Warm the milk for about 45 seconds in the microwave or on a small pot on the stove.

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6) Turn the heat very low and gradually whisk in the smoked gouda and American cheese. 7) Stir the cooked macaroni into the cheese sauce. Taste and season with salt. 8) Transfer to a baking tray. Sprinkle with panko breadcrumbs and bake at 350f (180c) for 25-30 minutes or smoke for an hour at 230f (110c).

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Instructions. Bring a large pot of water to boil for the pasta, and cook for the recommended time. While your pasta is cooking, add your butter to a saucepot over medium heat. Once melted add your flour and whisk for 2-3 minutes or until you smell a light sightly nutty aroma coming from your pan.

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Heat a 12 inch cast iron skillet over medium heat. Melt 1/2 cup of butter and whisk in the flour until a smooth, thin paste forms. Then whisk in the mustard powder. Carefully pour in the half and half and bring the mixture up to a boil while whisking. Reduce the heat and whisk in the cream cheese until smooth.

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Add cooked macaroni noodles to the cheese sauce, stirring until coated. For a crispy topping, sprinkle breadcrumbs over the mac and cheese. Preheat oven to 350°F (175°C). Transfer mac and cheese to an oven-safe dish and bake for 15-20 minutes until golden and bubbling. Let it cool for a few minutes before serving.

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Instructions. Cook the pasta according to package directions in heavily salted water and drain. Melt the butter in a saucepan over medium heat, just until it starts to foam. Add the flour to the butter and whisk vigorously for 1-2 minutes, or until the mixture smells warm and nutty.

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Pour into a 9-by-13-inch pan or 3-quart casserole dish. In a small bowl, combine the breadcrumbs, thyme, and remaining 3 tablespoons olive oil. Top mac and cheese with breadcrumb mixture and bake until top has turned golden brown and the cheese sauce is bubbling, 40 to 45 minutes. Let cool 10 minutes before serving.