Smokehouse Macaroni And Cheese

• 1 (16 ounce) box large 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
• 1 cup mozzarella cheese, shredded
• liquid smoke, to taste
• paprika, to taste

1. Preheat oven to 375.
2. Bring a large pot of salted water to a boil. Cook pasta according to package directions.
3. In large saucepan, melt butter over low heat.
4. Stir in flour, salt, mustard and pepper until smooth; take off heat.
5. Little by little, stir in milk until smooth. Stir constantly for 10 minutes on heat until thick; take off heat.
6. Stir in 1 1/2 cups Cheddar cheese, Velveeta cheese, Smoked Gouda, and Mozzarella cheese until melted. Add Liquid Smoke if using.
7. Put cooked macaroni in a greased casserole dish, pour cheese mixture over and mix well. Sprinkle paprika and leftover Cheddar cheese on top.
8. Bake at 375 degrees for 20 minutes.

elbow macaroni, butter, flour, salt, dry mustard, pepper, milk, cheddar cheese, velveeta cheese, gouda cheese, mozzarella cheese, liquid smoke, paprika

Taken from www.food.com/recipe/smokehouse-macaroni-and-cheese-354563 (may not work)