Instructions

1. Preheat oven to 350F.
2. Butter an 8x10-inch casserole dish with one tablespoon of butter.
3. Fill a large pot with water and bring it to a boil over high heat.
4. Add the pasta and cook until it is al dente, about seven minutes.
5. Drain pasta and return it to the cooking pot.
6. In a large saucepan over medium-low heat, melt the remaining two tablespoons of butter. Sprinkle flour over the butter.
7. Make a roux by continuously whisking flour with the butter until the mixture turns a golden brown. The roux will go through several phases before coming together and coloring. Be patient.
8. Slowly whisk in half-and-half and continue whisking until the mixture is smooth.
9. Add one cup of Colby Jack cheese and stir until the sauce is creamy.
10. Pour cheese sauce over the macaroni, tossing to coat well.  Set aside.
11. In a large bowl, whisk together milk, one cup Colby Jack cheese, one cup Cheddar cheese and 1/4 cup smoked Gouda cheese.
12. Add salt and pepper and adjust the seasonings according to taste.
13. Whisk the eggs into the cheese mixture.
14. Pour the cheese mixture into the macaroni, stirring until well combined.
15. Pour macaroni into the prepared casserole dish.
16. Sprinkle the top of the macaroni with remaining 1/4 cup of smoked Gouda cheese and parsley.
17. Bake for 25 to 30 minutes or until bubbly and hot.
18. Allow the macaroni and cheese to rest for 10 minutes before serving.