1 lb. cooked short pasta (penne, elbow macaroni, etc.)
4 Tbsp. butter
4 Tbsp. all-purpose flour
4 cups milk or heavy cream
½ tsp. salt
½ tsp. fresh ground black pepper
2 cups shredded cheddar cheese
2 cups grated smoked gouda cheese
½ cup grated Parmesan cheese
½ tsp. ground paprika
Cook the pasta according to package directions. Melt butter in large saucepan over medium to low heat. Whisk in flour until smooth. Continue whisking and cook for about 2 minutes. Gradually whisk in milk. Whisking constantly, cook for 5 minutes or until thickened. Reduce heat to low. Stir in salt, black pepper and most of the cheese, reserving about a cup of cheese.
Pour the pasta into a lightly greased baking dish. Spoon the cheese sauce over the pasta, stirring lightly to even out the sauce in the pan. Sprinkle the top with the reserved cup of cheese and the paprika.
Bake at 400˚for 20 minutes or until bubbly. Remove from the oven and prepare yourself for out-of-this-world Macaroni & Cheese.
Recipe submitted by Dawn R., Flik Independent School Dining Director of Dining Services, and Jason C., Flik Independent School Dining Executive Chef