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Smoked Gouda Bacon Mac
Melissa Hart

Smoked Gouda Bacon Mac

Smoked Gouda can bully a sauce, so cheddar carries most of the cheese while Gouda supplies the campfire edge. Bacon goes in crisp at the end, not limp at the beginning. Save a handful for the top only if it will be eaten right away.
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Prep Time 25 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 10 minutes
Servings: 10
Ingredients Method

Ingredients
  

  • 8 oz bacon cut into 1/2-inch pieces
  • 1 lb elbow macaroni
  • 2 tsp kosher salt divided
  • 2 tbsp unsalted butter
  • 24 oz evaporated milk
  • 2 cups whole milk
  • 1 tsp smoked paprika
  • 1/2 tsp black pepper
  • 3 cups freshly shredded sharp cheddar cheese
  • 2 cups freshly shredded smoked Gouda cheese

Method
 

  1. Cook the bacon in a skillet for 8 minutes until crisp, drain it, and refrigerate it while the macaroni cooks.
  2. Boil the macaroni in water with 1 teaspoon salt for 3 minutes less than the package directs and drain.
  3. Butter a 6-quart crockpot and add the pasta, evaporated milk, whole milk, paprika, pepper and remaining salt.
  4. Cover and cook on low for 45 minutes, then stir in the cheddar and Gouda by handfuls.
  5. Cook on low for 45 to 60 minutes more until smooth and tender, then stir in three-fourths of the bacon and scatter the rest evenly over the top.