Ingredients
2-1/2 cups uncooked elbow macaroni1/4 cup butter, cubed1/4 cup all-purpose flour1/2 teaspoon salt1/4 teaspoon pepper3 cups 2% milk5 cups shredded sharp cheddar cheese, divided2 tablespoons Worcestershire sauce1/2 teaspoon paprika
Preparation
Preheat oven to 350°. Cook macaroni according to package directions for al dente.
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.
Reduce heat. Stir in 3 cups cheese and Worcestershire sauce until cheese is melted.
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.
