Smoky Macaroni and Cheese

The first time I made this I was in love, the addition of a nice smoky Gouda was the perfect touch. Then, how can you improve on perfection, you can't right? Well you can, add a nice smoky bacon! That's how! Oh word, now she did it. Whether you try the bacon or not, it's our favorite mac-n-cheese (sorry Kraft.)

A few macaroni facts taken from Wiki: Did you know that Kraft first introduced Macaroni and Cheese as Kraft Dinner in 1937 due to the rationing of milk and dairy products and decreased meat availability. Also, singer Kurt Cobain, who suffered from a rare stomach disorder, stipulated in Nirvana's tour rider that his diet consisted only of Kraft Macaroni & Cheese. Maybe Kurt would like this mac-n-cheese recipe? We could only hope!

Smoked Macaroni and Cheese (From William-Sonoma)

4 Tbs. (1/2 stick) unsalted butter
1/4 cup all-purpose flour
3 1/2 cups milk
1 Tbs. tomato paste
2 cups shredded sharp cheddar cheese
2 cups shredded smoked Gouda cheese
Salt and freshly ground black pepper, to taste
Pinch of cayenne pepper
4 oz. crustless country-style bread
2 Tbs. unsalted butter, melted
1 lb. rigatoni, cooked until al dente and drained

**Diced and cooked bacon if using, amount is up to you :)

Preheat an oven to 375°F. Butter a large rectangular baking dish.

In a saucepan over medium heat, melt the 4 Tbs. butter. Add the flour and cook, stirring frequently, about 3 minutes. Whisk in the milk and cook, stirring frequently, until thickened, about 5 minutes. Whisk in the tomato paste. Add 1 1/2 cups of each cheese and stir until melted. Season with salt, black pepper and cayenne.

Tear the bread into crumbs. In a small bowl, stir together the bread crumbs and the 2 Tbs. melted butter and season with salt. In a large bowl, combine the pasta and the cheese sauce (and bacon if using,) then pour into the prepared baking dish.

Top with the remaining cheeses and the buttered bread crumbs. Bake until the cheeses are golden and bubbly, about 40 minutes (mine only took about 20-25 minutes.) If the top becomes too dark, cover with aluminum foil. Let stand for 10 minutes before serving. Serves 8 to 10.