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    Baked Macaroni and Cheese

    Recipe Link: http://www.thedailyrecipe.com

    List of Ingredients





    3 tablespoons unsalted butter
    3 1/2 tablespoons all-purpose flour
    1/2 teaspoon paprika
    3 cups milk
    1 teaspoon salt
    3/4 pound wagon-wheel pasta (rotelle)
    1 tablespoon Worcestershire sauce
    10 ounces extra-sharp Cheddar cheese, shredded coarse
    (about 2 3/4 cups)
    1 cup coarse fresh bread crumbs

    Recipe





    Preheat oven to 375 degrees. Add butter a 2-quart shallow
    baking dish. In a 6-quart kettle bring 5 quarts salted water
    to a boil for cooking pasta. In a heavy saucepan melt butter
    over moderately low heat and stir in flour and paprika. Cook
    roux, whisking 3 minutes and whisk in milk and salt. Bring
    sauce to a boil, whisking and simmer, whisking occasionally,
    3 minutes. Remove pan from heat. Stir pasta into kettle of
    boiling water and boil, stirring occasionally, until al dente.
    Drain pasta in a colander and in a large bowl stir together
    pasta, sauce, Worcestershire sauce and 2 cups Cheddar.
    Transfer mixture to prepared dish. Macaroni and cheese may
    be prepared up to this point 1 day ahead and chilled, covered
    tightly. In a small bowl toss remaining 3/4 cup Cheddar with
    bread crumbs and sprinkle over pasta mixture. Bake macaroni
    and cheese in middle of oven 25 to 30 minutes, or until golden
    and bubbling, and let stand 10 minutes before serving.

    Yield: 6 Servings
 

 

 

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