Shannon's Smoky Macaroni and Cheese

Ingredients

• 1 package elbow macaroni , 16 ounce
• 6 tablespoons butter
• 0.5 cups all-purpose flour
• 5.5 cups milk , divided
• 2.5 cups shredded smoked Gouda cheese
• 1.5 cups shredded Cheddar cheese
• 1.5 cups shredded Swiss cheese
• 1 cup grated Parmesan cheese
• 0.5 cups grated Parmesan cheese
• 0.5 cups dry bread crumbs
• 1 teaspoon ground cayenne pepper
• olive oil

Instructions

1. 1

   Preheat oven to 350 degrees F (175 degrees C).

2. 2

   Fill a pot with lightly-salted water and bring to a boil. Stir the macaroni into the water and return to a boil. Cook and occasionally stir until the pasta has cooked through, but is still firm to the bite, about 8 minutes; drain.

3. 3

   Melt the butter in a large pot over medium heat. Add the flour to the melted butter and whisk continually for 1 to 2 minutes to make a roux. Whisk 2 cups of the milk into the roux until smooth and then add the remaining milk. Raise the heat to medium-high and continue cooking and stirring until thickened, but not boiling. Stir the Gouda, Cheddar, Swiss, and 1 cup Parmesan cheese into the mixture; once the cheeses have melted completely, fold the drained macaroni into the mixture to coat. Pour the macaroni mixture into a 9x13-inch baking dish.

4. 4

   Stir 1/2 cup Parmesan cheese, bread crumbs, and cayenne pepper together in a small bowl; sprinkle over the macaroni. Drizzle the olive oil over the bread crumbs.

5. 5

   Bake in the preheated oven until golden and bubbly, about 30 minutes. Allow to rest 10 minutes before cutting.