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Home -> Main Dishes -> Casseroles
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
3 tbsp. butter 3 1/2 tbsp. all purpose flour 1/2 tsp. paprika 3 cups milk 1 tsp. salt 12 ounces uncooked rotelle pasta 1 tbsp. worcestershire sauce 2 1/2 cups shredded extra-sharp Cheddar cheese 1 cup fresh breadcrumbs
Directions
Preheat oven to 375 degrees. Butter an 8 cup shallow baking dish. Heat 5 quarts water to a boil in a large pot. Melt butter in a large saucepan over low heat. Add flour and paprika and cook, whisking, 3 minutes. Whisk in milk and salt. Bring sauce to a boil, whisking. Reduce heat and simmer 3 minutes, whisking occasionally. Remove from heat. Cook pasta in boiling water until still slightly firm to the bite. Drain pasta and transfer to a large bowl. Add sauce mixture, worcestershire and 2 cups cheddar. Stir until pasta is well coated. Transfer pasta mixture to prepared dish. Toss together remaining 3/4 cup cheddar and breadcrumbs in a small bowl. Sprinkle over pasta. Bake 25 to 30 minutes until golden and bubbly. Let stand 10 minutes before serving.
Serves 6 to 8.
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