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Categories:
butter flour paprika milk cream salt rotelle pasta Worcestershire sauce Cheddar cheese Parmesan cheese fresh breadcrumb butter
Viewed: 68 - Published at: 9 years agoIngredients
- 4 tablespoons butter
- 3 12 tablespoons flour
- 12 teaspoon paprika
- 3 cups milk
- 12 cup cream
- 34 teaspoon salt
- 34 lb rotelle pasta
- 1 tablespoon Worcestershire sauce
- 14 ounces extra-sharp cheddar cheese, grated coarse
- 12 cup freshly-grated parmesan cheese
- 1 cup coarse fresh breadcrumb
- 2 tablespoons butter, melted
Method
- Preheat oven to 375F and butter a 2-quart shallow baking dish.
- Melt butter in a medium saucepan over medium-low heat and stir in flour and paprika; cook roux, whisking, 3-4 minutes; take off heat and whisk in milk, cream and salt; put back onto heat and bring sauce to a boil, whisking, and simmer, whisking occasionally, 3-4 minutes; remove pan from heat.
- Cook pasta in plenty of boiling, salted water until al dente; drain pasta, empty back into pot it was cooked in and stir together with sauce, Worcestershire sauce, 2 1/2 cups of the grated Cheddar and the Parmesan; transfer to prepared dish.
- In a small bowl, toss remaining cheddar with bread crumbs and melted butter and sprinkle over pasta mixture; bake mac and cheese in middle of oven for 20-25 minutes, or until golden and bubbling, and let stand 10 minutes before serving.
