Baked Macaroni and Cheese

• 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

1. Preheat oven to 375F and butter a 2-quart shallow baking dish.
2. 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.
3. 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.
4. 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.

butter, flour, paprika, milk, cream, salt, rotelle pasta, worcestershire sauce, cheddar cheese, parmesan cheese, fresh breadcrumb, butter

Taken from www.food.com/recipe/baked-macaroni-and-cheese-101123 (may not work)