A Very Gouda Mac and Cheese

1lb Rigatoni, cooked according to manufacturer’s instructions

4tbl Butter

½ Yellow Onion, chopped

1/2tsp Smoked Paprika

1c Whole Milk, not that watered down crap

1c Heavy Cream

1/4tsp Kosher Salt

.4lbs Goat Gouda, grated

.4lbs Parrano Gouda, grated

.4lbs Aged Gouda, grated

Breadcrumbs

Thank God for commonly mispronounced foreign words or else I wouldn't be able to write things like “Oh my Goud-a” and “this is one gouda dish!” And so on and so forth ad nauseum. “Those puns brie terrible, munster.” Bleu me, Monterey Jackass.

Melt the butter over medium-low heat, add the smoked paprika and the onion until lightly softened and fragrant. Pour in the milk and heavy cream, bring to a light simmer, and dump it into a large bowl filled with the first two cheeses. Stir until combined, add the pasta, and stir again. Pour half the cheesy pasta into a 3 quart casserole dish and top with half the aged gouda. Add the rest of the pasta and sprinkle with the remaining aged gouda. Finish off the dish with some breadcrumbs. Ideally you should use stale bread but I only had the crappy processed fine grain breadcrumbs. Some people, self-loathing westerners, use panko but then you would have to change the name of the dish to The Sitting Gouda or something equally as stupid.

Bake it in a 352 degree oven for 54.5 minutes. All those other mac and cheeses? Forgoudabout them. Eat it.