Ingredients:
3/4 lb wagon wheel macaroni
3 tablespoons butter
3 1/2 tablespoons flour
1/2 teaspoon paprika
3 cups milk
1 teaspoon salt
1 tablespoon Worcestershire sauce
3 cups grated extra-sharp cheddar cheese, divided
1 cup breadcrumbs
Directions:
Cook pasta according to package directions, drain, rinse and set aside in a large bowl.
In a medium saucepan, melt butter over low heat and stir in flour and paprika. Cook and whisk paste for 3 minutes.
Stir in milk and salt and whisk until smooth. Increase heat to high and bring mixture to a boil. Reduce heat to a simmer and cook for 3 minutes and remove from heat.
Pour the milk-flour mixture, Worcestershire sauce and 2 cups of the cheddar cheese into the large bowl with reserved pasta. Mix well.
Grease a 2-quart shallow baking dish and transfer the pasta-cheese mixture to the casserole.
In a small bowl mix the remaining 1 cup cheddar cheese with the bread crumbs and sprinkle over the casserole.
Bake in a preheated 375-degree oven for 30 minutes or until edges are golden-brown and sauce is bubbling. Remove from oven and let stand 10 minutes before serving.
Servings: 8
Time preparation: 15 min.
Time total: 55 min.