Mac and Cheese with Smoked Gouda and Cheddar

Everywhere else in the English-speaking world, a dish like this would be classified as a "casserole". Here in Minnesota, we would put it in the group called "hotdish". (Although since it contains no canned, creamed soup, some Minnesotans might reject it as not hot-dishie enough.)

If your only knowledge of Macaroni and Cheese is the stuff from a blue box, you owe it to yourself to try making it from scratch.    It took about 25 minutes of preparation and 20 of baking.

Ingredients:

• 1 (16 ounce) package seashell pasta
• 2 1/2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup milk
• 1/2 cups half-and half
•  
• 1/2 teaspoon garlic salt
• 1/4 teaspoon ground white pepper
• 6.5 ounces smoked Gouda cheese, shredded
• 6.5 ounces white cheddar shredded
• 4 strips cooked bacon (crumbled)
• 1 Tbsp melted butter
• 1/2 cup panko bread crumbs

Directions

1. Preheat oven to 375 degrees F (190 degrees C). 
2. Lightly grease a 10-inch casserole dish.
3. Bring a large pot of lightly salted water to a boil. 
4. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
5. Melt the 1.5 Tbsp butter in a saucepan over medium heat
6. pour melted butter over Panko crumbs and mix.
7. Melt 2.5 tbsp butter in a saucepan over medium heat. 
8. Stir in the flour and cook until a roux forms. 
9. Stir in the milk and cream, salt and pepper; 
10. cook, stirring constantly, until sauce is smooth and thick and coats the back of a spoon. Remove from heat and stir in cheese.
11. Combine cooked pasta and cheese sauce; transfer to prepared dish.
12. Sprinkle on bacon then the bread crumbs.
13. Bake in preheated oven for 15 minutes, or until heated through.