1lb Elbow Macaroni Noodles (or other noodle of choice)
1/2C + 2T Butter
1/2C Flour
4C Heavy Cream
8-10oz Smoked Gouda - shredded
8-10oz Cheddar - shredded
8-10oz Habanero Cheddar - shredded
1/2C Panko Crumbs
Optional:
8 Slices of Bacon - cooked and crumbled
4 Jalepenos - Seeded and diced
Bring a pot of water to a boil and cook your pasta according to instructions. While your water comes to a boil, begin the process for your cheese sauce:
Melt 1/2 cup butter in a saucepan over medium heat.
Once melted, add 1/2 cup of flour, and stir until full combined.
Slowly add the half & half, while stirring constantly.
Once the half & half has been added, continue to stir until the sauce has begun to bubble and thickened.
Add your cheese in batches until fully melted and combined.
At this point, your pasta should be done or almost done.
Add your drained pasta to the sauce, and if using, add half the bacon and all the jalapenos.
Pour into a prepared casserole dish.
Melt the remaining 2T butter and combine with panko crumbs.
Sprinkle the panko crumbs over the top of the macaroni, and if using, add the other half of the bacon.
Bake until at 350 F for 30-35 minutes or until bubbling and golden brown.