A rich and creamy baked macaroni and cheese featuring smoked gouda, cheddar, and Kobe Jack cheeses, layered with creamy mozzarella and seasoned with smoked paprika and mustard for extra depth.
Grate half of the cheeses (smoked gouda, cheddar, Kobe Jack) and cut the other half into small cubes. Set aside.
Bring salted water to a boil, add the macaroni elbows, avoid adding oil, and stir occasionally.
In a bowl, whisk together one egg, 2 cups evaporated milk, and 1 cup whole milk. Season with black pepper and mix well.
Cook the pasta until just before al dente, then drain and transfer to a mixing bowl.
Add butter, sour cream, and a handful of the grated cheese to the pasta, stirring until combined.
Pour in the milk and egg mixture, stirring continuously until the sauce becomes creamy.
Season with salt, black pepper, smoked paprika, and ground mustard. Mix thoroughly, then transfer the mixture to a baking dish.
Fill the baking dish halfway with the macaroni mixture, sprinkle a layer of mozzarella cheese, add the remaining macaroni, and top with the remaining grated cheese.
Bake covered for 20 minutes, then uncovered for another 20 minutes, until a golden crust forms on top.
If needed, bake longer to achieve a nicely browned crust.