What you will need:
1 lb elbow macaroni
8 0z smoked gouda, shredded
8 oz sharp white cheddar, shredded
6 cups heavy cream
1 shallot, miced
1 lb bacon, chopped, fat saved
2 heads garlic
2 cups panko
preheat oven to 375. Cut ends off garlic so that each clove is exposed. Drizzle with oil and roast, 20-30 minutes until soft and brown. Remove and let cool.
Cook macaroni al dente. When removed from water, submerse in cold water to keep from cooking.
Saute mushrooms in 1 tblespn bacon fat.
Make bechamel. heat 3 tblspnns bacon fat and 2 tblspns butter. Saute shallots over low heat until light brown. Slowly add flour one tblespn at a time, whisking vigorously. When flour begins to clump up and turn yellowish-brown, add cream slowly, whisking continuously. when mixture is smooth, add cheeses slowly and whisk. Using the dull edge of knife, press down on garlic cloves to release casing. the garlic will be very smooth, add to bechamel. add paprika, salt and pepper to taste. Add in macaroni.
Place mixture into a cast iron skillet if you have one, or a casserole dish. Sprinkle bacon across top. Add extra cream, if you like it really creamy. Top with panko and remaining cheese. Cook 20 minutes at 375- keep eye on topping to make sure it does not burn. If it starts to get dark-cover with foil. Enjoy your heart attack.