Smoked Gouda Mac and Cheese

Method

1. Preheat the oven to 375 degrees F and butter a 9x13 inch baking dish.
2. Bring a large pot of well-salted water to a boil and cook the macaroni for 2 minutes less than the package directs, so it stays very firm; drain and set aside (do not rinse).
3. In a large pot or Dutch oven over medium heat, melt 3 tablespoons of the butter, then whisk in the flour and cook, whisking constantly, for 1 minute until it smells slightly toasted and no raw flour lumps remain.
4. Slowly pour in the milk and cream while whisking constantly, working out any lumps, then bring the mixture to a gentle simmer, whisking often, until it thickens enough to coat the back of a spoon, about 5 to 7 minutes.
5. Remove the pot from the heat and stir in the smoked gouda and cheddar, a handful at a time, until fully melted and smooth; add the garlic powder, smoked paprika, salt, and pepper.
6. Add the drained macaroni to the cheese sauce and stir until every piece is coated; the sauce will look thin, which is correct since it thickens more in the oven.
7. Pour the mac and cheese into the prepared baking dish and spread it into an even layer.
8. Melt the remaining 1 tablespoon of butter and toss it with the panko breadcrumbs in a small bowl until evenly coated, then scatter the breadcrumbs over the top of the mac and cheese.
9. Bake uncovered for 25 to 30 minutes, until the sauce is bubbling at the edges and the breadcrumb topping is golden brown.
10. Let it rest for 10 minutes before serving so the sauce can set slightly; it will be very hot and loose straight out of the oven.