This is a favorite mac and cheese recipe. Years ago we stopped making a traditional Béchamel sauce (a white roux made with flour) due to time and dietary restrictions. When you have a house full of hungry people, especially children, this recipe comes together quickly and is always loved. Gouda adds a nice depth of flavor and melts beautifully. Smoked paprika elevates the dish even more, and one of our new favorite additions is sour cream, which brings a wonderful creaminess to every bite.