1/4 teaspoon smoked paprika plus more for sprinkling on top
2 cups 2% milk
1 cup Armstrong Old Cheddar Cheese, shredded
1 cup Armstrong Extra Old Cheddar Cheese, shredded
1 cup Armstrong Marble Cheddar Cheese, shredded
Boil water with salt. Quickly drop the pasta and remove from water within 1-2 minutes. Drain and layer into casserole dish. Let sit for 2-3 minutes. Mix in one cup of Marble Cheddar Cheese. Set aside.
Preheat the oven to 375 degrees.
Over medium heat, melt the butter.
Add the flour, salt, mustard, pepper, and 1/4 teaspoon paprika. Stir constantly over medium heat for about three minutes.
Stir in the milk.
Keeping on medium heat, whisk constantly for about 10 minutes, until the sauce thickens.
Remove from heat, let sit for about 2 minutes and stir in 1 cup of the Extra Old Cheddar Cheese and ½ a cup of the Old Cheddar Cheese, stirring until melted. Ensure the sauce has cooled before adding cheese to avoid separation and mealy texture.
Pour the cheese sauce over the noodles and toss gently until all noodles are covered.
Sprinkle with remaining cheese, bread crumbs and paprika.
Bake for about 20-25 minutes, until it starts getting a slightly dry and a tiny bit brown on top (Broil for the last five minutes to create a crust).
Serve, topping individual servings with cooked, chopped bacon and a side salad if desired.