1 lb. Elbow Noodles
1/2 c. Unsalted Butter
1/2 c. All-Purpose Flour
3 1/2 c. Half and Half
1 lb. Cheese (1/3 lb. Chipotle Havarti, 1/3 lb. Sharp Cheddar, 1/3 lb. Smoked Gouda)
1/4 c. Sour Cream
1/2 tsp. Smoked Paprika
1 tsp. Salt
1 tsp. Black Pepper

!For Noodles:
Preheat oven to 350F. While oven is preheating, spread noodles onto baking sheet. Noodles should be evenly spread.
Place Noodles in oven for 8-10 minutes. Begin watching at 8 minutes to make sure they don't burn.
Place large pan on burner. Pour water into pan and bring to boil. Pour Toasted Noodles into boiling water.
Boil for 10 minutes or until Noodles are soft with a bite (al dente). Strain and place aside.

!For Cheese Sauce:
Shred all cheese. Place shredded cheese aside for later.
Mix Flour with Smoked Paprika, Salt, and Black Pepper.
In large sauce pan (burner turned to medium), melt Butter.
Once bubbling, slowly stir in Flour mixture. Do NOT dump all flour in at once! Don't stop stirring!
Once evenly incorporated, pour in Half and Half. Keep stirring!
Once evenly mixed, begin to dump in Cheese. While stirring, scoop in Sour Cream. Don't stop stirring!
Once evenly incorporated, dump in Toasted Noodles. Stir until Toasted Noodles are coated with Cheese Sauce.
Pour the Mac and Cheese into large serving bowl!
MUNCH!

• Don't overcook the sauce because it will break apart.

Wisconsin Style: Chopped Brats, Caramelized Onions, Beer Cheese

Buffalo Chicken: Chopped Fried Chicken tossed in Buffalo Sauce, Blue Cheese Crumbles, Ranch Drizzle

Jalapeno Popper: Fire Roasted Jalapenos, Chopped Bacon, Topped with Cream Cheese

Breakfast Mac: Breakfast Sausage crumbles, Mac topped with Fried Egg, Served on Hashbrowns