Here's what you gonna need.
- 8 ounces dry macaroni
- 1/2 pound thick sliced apple wood smoked bacon
- 2 cups half and half
- 2 tablespoons all-purpose flour
- 1 tablespoon white truffle butter
- 8 ounces smoked gouda, grated
- 1 teaspoon smoked paprika
- sea salt, as needed for cooking macaroni
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Preheat oven to 400 degrees F. Lightly butter baking dish or dishes. This recipe will make enough for 10 1/2 cup ramekins.
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Line a large, shallow baking sheet with aluminum foil. Place the bacon side-by-side on
the baking pan. Bake in oven until crispy, about 20 minutes for thick-cut bacon. Remove from oven and place on several layers of paper towels to drain. (Do not turn off oven!) Chop bacon into smallish pieces and set aside. -
Pour 8 cups of water into a 3-quart saucepot. Salt water according to macaroni package. Bring the salted water to a boil and carefully add the macaroni to the water. Cook only until macaroni is at a slightly firm al dente (approximately seven minutes, but depending on the quality of the macaroni, cooking times may vary). DO NOT over-cook the pasta. It is necessary for the macaroni to be a bit undercooked because it is going to absorb additional liquid from the sauce.
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Drain cooked macaroni in a strainer/colander and rinse under cool water to stop the cooking process. Drain well, then set aside while the sauce is prepared.
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In a 3-quart saucepot, add the half and half (it's ok to use the same saucepot the macaroni was cooked in). Whisk in the 2 tablespoons flour until smooth. Add the white truffle butter and the smoked paprika to the half and half mixture. Heat over medium or medium-low heat until hot and beginning to thicken, whisking constantly.
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When the sauce is hot, stir in the cheese. Continue to stir until cheese is melted and sauce is smooth. Turn off heat. Reserve about 1/4 cup of the chopped bacon, set aside. Stir the remaining bacon into the sauce. Taste and add salt, if needed.
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Fold the macaroni and the sauce together. Pour macaroni into the ramekins or casserole dish. To help catch potential spills, place baking dish or dishes on a baking pan. Top with reserved bacon.
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Bake for approximately 10-20 minutes, depending on the size of the container, until hot and bubbly. Serve immediately.

