Recipe

1. Preheat the oven to 375°F.
2. Cook the cavatappi pasta according to the package directions. Drain the pasta and rinse it under cool running water to stop the cooking process. Set aside. The pasta can also be prepared a few days in advance and stored in the refrigerator until you are ready to make the mac and cheese.
3. In a medium to large cast-iron skillet, cook the diced bacon over medium heat until it reaches your desired crispness. Remove the bacon from the skillet and place it on a paper towel-lined plate to drain.
4. Leave approximately 3 tablespoons of bacon drippings in the skillet. If you do not have enough bacon drippings, add butter to make up the difference.
5. Stir 3 tablespoons of flour into the bacon drippings. Cook over medium heat, stirring constantly, until the mixture forms a smooth, semi-thick paste. Cook the flour mixture for 1–2 minutes to remove the raw flour taste.
6. Slowly pour in the whole milk and heavy cream, whisking or stirring constantly to prevent lumps from forming.
7. Add the salt, paprika, garlic powder, black pepper, cayenne pepper, and onion powder. Taste the sauce and adjust the seasonings as needed.
8. Continue cooking over medium heat, stirring frequently, until the sauce begins to thicken. The finished sauce should have a consistency similar to gravy and should not be overly thick.
9. Reduce the heat to low. Stir in all the Gouda cheese and half of the shredded cheddar cheese. Continue stirring until the cheese has melted and the sauce is smooth.
10. If the cheese sauce becomes too thick, add a small amount of additional heavy cream until it reaches the desired consistency.
11. Add the cooked pasta to the skillet and gently stir until it is completely coated in the cheese sauce.
12. Stir the cooked bacon into the cavatappi, reserving some for the topping if desired. Sprinkle the remaining cheddar cheese over the top.
13. Place the skillet in the preheated oven and bake uncovered for 20 minutes.
14. While the mac and cheese is baking, combine the panko breadcrumbs with 2 tablespoons of bacon drippings or melted butter. Toss until the breadcrumbs are evenly coated. Season with salt, pepper, and paprika, if desired.
15. After 20 minutes, carefully remove the skillet from the oven. Sprinkle the buttered panko breadcrumbs and reserved bacon evenly over the mac and cheese.
16. Return the skillet to the oven and bake for an additional 15–25 minutes, or until the cheese sauce is bubbling and the panko topping is golden brown and crispy.
17. Allow the mac and cheese to rest for 5–10 minutes before serving. The sauce will continue to thicken slightly as it cools.

Recipe Notes:

● Cooking the pasta a day or two ahead of time can reduce the amount of preparation needed when you are ready to assemble the recipe. Store the cooked pasta in a covered container in the refrigerator.
● The bacon can be stirred into the cheese sauce and pasta or reserved and added to the top with the panko breadcrumbs. Either method works, so the choice is yours.
● The cheese sauce should have a consistency similar to gravy before you add the pasta. It should be creamy and pourable rather than extremely thick. If it becomes too thick, add a little more heavy cream or milk.
● Freshly shredded cheese melts more smoothly than packaged shredded cheese, which often contains an anti-caking coating.
● For a milder mac and cheese, reduce or omit the cayenne pepper.