Rev Run'S Mac And Cheese

• Salt
• 2 pounds elbow macaroni
• 10 ounces (2 1/2 sticks) unsalted butter
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon mustard powder
• 1/2 teaspoon seasoned salt, such as Lawry's
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 4 cups whole milk
• 3 cups shredded yellow American cheese
• 3 cups shredded gouda
• 5 cups shredded extra-sharp Cheddar
• 1/2 tablespoon smoked paprika

1. DIRECTIONS
2. Preheat the oven to 350 degrees F and put a large pot of salted water on to boil.
3. Add the macaroni to the boiling water and cook until al dente, 8 to 9 minutes. Drain well.
4. Meanwhile, in a 4-quart pot, melt 2 sticks of the butter over low heat and then add the flour, mustard powder, seasoned salt, salt and pepper. Cook 2 minutes, stirring with a whisk. Add the milk a little at a time, whisking, and cook until thickened and smooth, 6 to 8 minutes. Remove the pot from the heat and stir in the American and gouda cheeses along with 4 cups of the Cheddar until melted and thoroughly combined. Add the cooked macaroni and stir well.
5. Pour the macaroni mixture into a 3-quart baking dish and dot with the remaining 1/2 stick butter. Sprinkle the remaining 1 cup Cheddar on top, then sprinkle with the smoked paprika. Bake until the cheese is browned on top, 25 to 30 minutes. Serve hot.

salt, elbow macaroni, butter, flour, mustard powder, salt, salt, ground black pepper, milk, shredded yellow american cheese, shredded gouda, cheddar, paprika

Taken from www.epicurious.com/recipes/member/views/rev-runs-mac-and-cheese-52913671 (may not work)