Preparation Steps

• Prepare elbow macaroni according to package directions. Once cooked, drain thoroughly and set aside.
• In a large pot, melt 4 Tablespoons of butter over medium-high heat. Add the milk and bring it to a near boil, stirring occasionally. Reduce the heat to medium and gradually sprinkle in the all-purpose flour. Whisk vigorously for 1-2 minutes until the mixture thickens and begins to boil.
• Slowly add the heavy whipping cream, continuing to whisk until fully incorporated. Stir in the kosher salt, ground black pepper, dry mustard, and Worcestershire sauce. Reduce the heat to low and continue to stir for about 5 minutes, allowing the sauce to gently simmer and thicken further.
• Using a food processor or box grater, shred the smoked Gouda and sharp Cheddar cheese. Add the shredded cheese to the pot with the sauce, stirring constantly until all the cheese has thoroughly melted and combined into a smooth, creamy sauce.
• Add the cooked and drained macaroni to the cheese mixture. Gently stir until all the macaroni is evenly coated with the rich cheese sauce. Pour the macaroni and cheese into a 13x9 inch baking dish, spreading it evenly.
• In the same food processor bowl (no need to wash it after shredding the cheese), process the 5 slices of bread into fine crumbs. In a small bowl, combine these breadcrumbs with 3 Tablespoons of melted butter. Sprinkle the buttered breadcrumbs evenly over the macaroni and cheese in the baking dish.
• Top the breadcrumb layer with the cooked and crumbled bacon.
• Bake uncovered in a preheated 375°F (190°C) oven for 25-30 minutes, or until the macaroni and cheese is bubbly around the edges and the topping is golden brown and slightly crispy. Serve hot and enjoy!