The smoked gouda in this is what really makes this dish.
1 (16 ounce) box elbow macaroni
3 tablespoons butter
1/4 cup flour
1 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon pepper
2 1/2 cups milk
2 cups cheddar cheese, grated
1/2 lb Velveeta cheese, cubed
1 cup smoked gouda cheese, grated
paprika, to taste
Preheat oven to 375.
Bring a large pot of salted water to a boil. Cook pasta according to package directions. In large saucepan, melt butter over low heat. Stir in flour, salt, mustard and pepper until smooth; take off heat.
Little by little, stir in milk until smooth. Stir constantly for 10 minutes on heat until thick; take off heat. Stir in 1 1/2 cups Cheddar cheese, Velveeta cheese and Smoked Gouda cheese until melted.
Put cooked macaroni in a greased casserole dish, pour cheese mixture over and mix well. Sprinkle paprika and leftover Cheddar cheese on top.
Bake at 375 degrees for 20 minutes.