2 1/4 cups dry elbow macaroni
1/2 cup butter (1 stick)
1/2 cup all-purpose flour
3/4 teaspoon Kosher salt, more to taste
1/4 teaspoon dry mustard
1/4 teaspoon onion powder
1/4 teaspoon smoked paprika
pepper to taste
2 cups milk
8 ounces smoked gouda, grated (plus additional cheese for topping if desired)
3 Tablespoons butter
1 cup panko breadcrumbs

2 1/4 cups dry elbow macaroni 1/2 cup butter (1 stick) 1/2 cup all-purpose flour 3/4 teaspoon Kosher salt, more to taste 1/4 teaspoon dry mustard 1/4 teaspoon onion powder 1/4 teaspoon smoked paprika 2 cup s milk 8 ounces smoked gouda, grated (plus additional cheese for topping if desired) 3 Tablespoons butter 1 cup panko breadcrumbs

Preheat oven to 350F. Cook the macaroni according to package directions and
drain. While the noodles are cooking, combine the flour, salt, mustard, onion,
paprika and pepper in a small bowl.
While macaroni is cooking, melt the stick of butter in a separate saucepan over
medium-heat. Add to the flour mixture and stir together for about 1 minute.
Add the milk a little bit at a time, whisking constantly. Once all the milk is added, continue to stir and cook for another 3-5 minutes, until the sauce thickens. Add the cheese, then turn off the heat and stir to combine.
Add the sauce to the drained macaroni (or the macaroni to the sauce, whichever
is in the bigger pot.) Stir to combine, then pour it into a greased 2-quart casserole dish. Top with additional shredded gouda if you want.
In a small bowl, melt 3 Tablespoons of butter in the microwave. Add the breadcrumbs and stir until they are moist. Spread the breadcrumb mixture evenly
over the top of the macaroni.
Bake for 15-20 minutes, or until the breadcrumbs start to brown. Remove from
oven and let cool 5 minutes before serving.