Mac & Cheese

By dlperkins

Ingredients

• 2-1/2 cups uncooked elbow macaroni
• 1/4 cup butter, cubed
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3 cups 2% milk
• 5 cups shredded sharp cheddar cheese, divided
• 2 tablespoons Worcestershire sauce
• 1/2 teaspoon paprika

Preparation

Step 1

Preheat oven to 350°. Cook macaroni according to package directions for al dente.

Meanwhile, in a large saucepan, heat butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened.

Reduce heat. Stir in 3 cups cheese and Worcestershire sauce until cheese is melted.

Drain macaroni; stir into sauce. Transfer to a greased 10-in. ovenproof skillet. Bake, uncovered, 20 minutes. Top with remaining cheese; sprinkle with paprika. Bake until bubbly and cheese is melted, 5-10 minutes.
Yield: 8 servings.