Step 1

Preheat your oven to 375 degrees Fahrenheit and grease a standard 9x13 baking dish with butter.

Step 2

Bring a large pot of water to a boil and add shells or elbow pasta and cook according to packaging. Once cooked, drain, and lightly toss in olive oil (to prevent sticking together), cool and set aside.

Step 3

In a large dutch pot or deep skillet over medium-high heat, add butter and let it melt. Once melted, add minced garlic sauté for a minute or so, until fragrant.

Step 4

Whisk in the flour and seasonings until combined. Slowly pour in the milk, whisking frequently until lump-free, about 3-4 minutes. Turn off the heat and add in the smoked gouda, 2 cups mozzarella, mild cheddar, and Gruyere cheeses, stirring until fully melted and smooth, about 4-5 minutes.

Step 5

Add in the cooled shells or elbow pasta and stir together until well coated and combined.

Step 6

In a small bowl, add in the melted butter, breadcrumbs, parsley, garlic powder, and smoked paprika, tossing them together until combined.

Step 7

Scoop the macaroni-cheese mixture into the prepared baking dish and top with additional 1/4 cup of shredded mozzarella cheese followed by the breadcrumbs, evenly spreading it out.

Step 8

Bake on the center rack for 25-30 minutes or until the tops are golden brown, the sides are bubbly, and the mac and cheese center has set. Remove from oven and serve immediately.

Step 9

Bon Appetit!