Baked Macaroni And Cheese Recipe

1. 1

   Preheat oven to 375F.

2. 2

   and butter a 2-qt shallow baking dish.

3. 3

   In a 6-qt kettle bring 5 qts salted water to a boil for cooking pasta.

4. 4

   In a heavy saucepan heat butter over moderately low heat and stir in flour and paprika.

5. 5

   Cook roux, whisking 3 min and whisk in lowfat milk and salt.

6. 6

   Bring sauce to a boil, whisking and simmer, whisking occasionally, 3 min.

7. 7

   Remove pan from heat.

8. 8

   Stir pasta into kettle of boiling water and boil, stirring occasionally, till al dente.

9. 9

   Drain pasta in a colander and in a large bowl stir together pasta, sauce, Worcestershire sauce and 2 c. Cheddar.

10. 10

    Transfer mix to prepared dish.

11. 11

    Macaroni and cheese may be prepared up to this point 1 day ahead and chilled, covered tightly.

12. 12

    In a small bowl toss remaining 3/4 c. Cheddar with bread crumbs and sprinkle over pasta mix.

13. 13

    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.

* Per serving · 4 servings · Values may vary.

No additional tips available.