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butter all-purpose paprika milk salt wagon wheel pasta Worcestershire sauce Cheddar cheese bread crumbs
Viewed: 89 - Published at: 7 years agoIngredients
- 3 Tbsp. Unsalted butter
- 3 1/2 Tbsp. All-purpose flour
- 1/2 tsp Paprika
- 3 c. Lowfat milk
- 1 tsp Salt
- 3/4 lb Wagon-wheel pasta, (rotelle)
- 1 Tbsp. Worcestershire sauce
- 10 ounce Extra-sharp Cheddar cheese, shredded coarse (about 2 3/4 c.)
- 1 c. Coarse fresh bread crumbs
Method
- Preheat oven to 375F.
- and butter a 2-qt shallow baking dish.
- In a 6-qt kettle bring 5 qts salted water to a boil for cooking pasta.
- In a heavy saucepan heat butter over moderately low heat and stir in flour and paprika.
- Cook roux, whisking 3 min and whisk in lowfat milk and salt.
- Bring sauce to a boil, whisking and simmer, whisking occasionally, 3 min.
- Remove pan from heat.
- Stir pasta into kettle of boiling water and boil, stirring occasionally, till al dente.
- Drain pasta in a colander and in a large bowl stir together pasta, sauce, Worcestershire sauce and 2 c. Cheddar.
- Transfer mix 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 c. Cheddar with bread crumbs and sprinkle over pasta mix.
- Bake macaroni and cheese in middle of oven 25 to 30 min, or possibly till golden brown and bubbling, and let stand 10 min before serving.
- Serves 8 Children.
