Average Rating: 3.814814TOTAL TIME: Prep: 20 min. Bake: 25 min.
YIELD: 8 servings.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
Instructions
- 1. Preheat oven to 350°. Cook macaroni according to package directions for al dente.
- 2. 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 until thickened, 2-3 minutes.
- 3. Reduce heat. Stir in 3 cups cheese and Worcestershire sauce until cheese is melted.
- 4. 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.
Nutrition Facts
1 cup: 447 calories, 28g fat (20g saturated fat), 97mg cholesterol, 701mg sodium, 28g carbohydrate (6g sugars, 1g fiber), 22g protein.