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Optional Link (URL): Ingredients (one per line): Pasta & Cheese: 32 oz (2 lbs / 16 cups) elbow macaroni 4 cups New Zealand Cheddar, shredded 2 cups Gouda, shredded Sauce & Flavorings: 4 tbsp (1/4 cup) butter 1 cup heavy cream / half-and-half / evaporated milk / full cream milk 1 onion, minced 1 hot pepper, minced 2–3 pimento peppers or mild flavorful peppers, minced 2 tsp paprika 2 tsp cayenne pepper 2 tsp black pepper Dash of salt (taste first; cheese and butter are already salty) Topping: 1/4 cup bread crumbs Reserved shredded cheese (for topping) Instructions: 1. Cook the Pasta: Bring a large pot of water to boil. Add macaroni and cook 6 minutes (al dente) or according to package instructions. Drain and set aside. 2. Prepare the Cheese Sauce: Melt butter in a large pot over medium heat. Add minced onion and hot pepper, sauté until soft. Stir in paprika, cayenne, black pepper, and salt. Add milk/cream, bring to a gentle simmer. Add 3/4 of Cheddar and 3/4 of Gouda, stir until melted and smooth. Taste and adjust seasonings if necessary. 3. Combine Pasta and Sauce: Pour the sauce over the cooked macaroni. Stir until pasta is evenly coated. 4. Assemble for Baking: Pour mixture into a greased baking dish or foil tray. Top with remaining cheese and bread crumbs. 5. Bake: Preheat oven to 350°F (175°C). Bake for 30–45 minutes until top is golden brown. For a darker crust, bake 10–15 minutes longer. Update Recipe

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