Bacon and Gouda Mac and Cheese

16oz elbow noodles
4 slices bacon
6 tbsp butter, divided
3 tbsp flour
4 cups half and half
2 cups shredded Smokey Bacon Cheddar
2 cups shredded Aged Gouda
3/4 cup panko bread crumbs
1 tbsp Dijon mustard
1 tbsp Italian seasoning
1 tbsp minced garlic
1/2 tbsp paprika
1 tsp black pepper
Salt to taste

Preheat oven to 350°. Boil elbow noodles according to package. Cook bacon in large pan; remove from pan and drain, remove excess grease from pan. Melt 3 tbsp of butter over medium. Add minced garlic and brown until fragrant. Slowly whisk in flour, and allow the mixture to cook until brown (about 3 minutes). Whisk half and half into mixture slowly, until all 4 cups are added. Increase heat slightly and allow to simmer, whisking constantly until thickened. Add mustard, Italian seasoning, paprika and black pepper to sauce. Add Smokey Bacon Cheddar and Aged Gouda, one handful at a time - allowing cheese to melt completely between additions. Once all cheese is added, allow cheese sauce to simmer for 3-5 minutes. Meanwhile, chop bacon slices into pieces. Mix noodles in with cheese sauce, and pour into 13x9 pan. Melt remaining 3 tbsp of butter, and mix with panko. Sprinkle panko and butter mixture evenly across the top of the Mac and cheese, along with the bacon bits. Bake at 350° for 25-30 minutes, or until browned and sauce is bubbling. Serve warm!