Ingredients
Salt
2 pounds elbow macaroni
10 ounces (2 1/2 sticks) unsalted butter
1 1/2 cups all-purpose flour
1/2 teaspoon mustard powder
1/2 teaspoon seasoned salt, such as Lawry’s
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 cups whole milk
3 cups shredded yellow American cheese
3 cups shredded gouda
5 cups shredded extra-sharp Cheddar
1/2 tablespoon smoked paprika
Preparation
DIRECTIONS
Preheat the oven to 350 degrees F and put a large pot of salted water on to boil. Add the macaroni to the boiling water and cook until al dente, 8 to 9 minutes. Drain well. Meanwhile, in a 4-quart pot, melt 2 sticks of the butter over low heat and then add the flour, mustard powder, seasoned salt, salt and pepper. Cook 2 minutes, stirring with a whisk. Add the milk a little at a time, whisking, and cook until thickened and smooth, 6 to 8 minutes. Remove the pot from the heat and stir in the American and gouda cheeses along with 4 cups of the Cheddar until melted and thoroughly combined. Add the cooked macaroni and stir well. Pour the macaroni mixture into a 3-quart baking dish and dot with the remaining 1/2 stick butter. Sprinkle the remaining 1 cup Cheddar on top, then sprinkle with the smoked paprika. Bake until the cheese is browned on top, 25 to 30 minutes. Serve hot.
