Preparation Steps

• Cook elbow macaroni according to package directions until al dente. Drain well and set aside.
• In a large saucepan or Dutch oven, melt 4 tablespoons of butter over medium heat. Gradually whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
• Slowly pour in the skim milk and heavy whipping cream while whisking continuously to prevent lumps. Bring the mixture to a gentle simmer, stirring until thickened, about 5-7 minutes.
• Remove from heat. Stir in the kosher salt, black pepper, dry mustard powder, and Worcestershire sauce.
• Add the shredded smoked gouda and sharp cheddar cheeses to the sauce, stirring until completely melted and smooth.
• Add the cooked and drained macaroni to the cheese sauce. Stir to coat evenly.
• Pour the macaroni and cheese mixture into a 9x13 inch baking dish.
• In a small bowl, combine the fresh bread crumbs with 3 tablespoons of melted butter. Sprinkle this mixture evenly over the macaroni and cheese.
• Top with the cooked and crumbled bacon.
• Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until bubbly and the topping is golden brown. Let stand for a few minutes before serving.