For a more sophisticated take on classic mac and cheese, swap in smoked gouda for the traditional cheddar. Slideshow: More Delicious Macaroni and Cheese Recipes
Cook the pasta in a large pot of boiling, salted water until it is al dente, according to package instructions. Drain and rinse under cold water until it is completely cooled. Set aside.
Melt the butter in a large pot over medium heat. Whisk in the milk, eggs, cheese, salt, ground mustard, paprika and black pepper. Continue to stir until the cheese is completely melted, and then cook for another 2 to 3 minutes until the sauce thickens slightly.
Add the pasta to the cheese sauce and cook for another minute or until the pasta is heated through. Serve warm.
I made this tonight. The sauce was a little thin; I suggest making a proper roux first, with 4T flour. Other than that, this turned out absolutely delicious, with minimal effort.