Ingredients
3
tbsp organic unsalted butter
3 1/2 tbsp all-purpose flour
1/2 tsp paprika
3 cups whole milk
1 tsp kosher salt
16 oz package of rotini
1 tbsp Worcestershire sauce
10 ounces extra-sharp Cheddar cheese, shredded
1 cup bread crumbs
Directions
1.
Preheat oven to 375°F.
Butter a 2-quart pyrex baking dish.
Cook the pasta according to al dente directions on package.
In a saucepan melt the butter over low heat and stir in the flour and paprika. (This is called a roux). It will be clumpy.
Cook the roux, whisking 3 minutes and whisk in milk and salt.
It will get significantly thinner.
Bring the sauce to a boil while whisking. Once it boils, simmer on low for 3 minutes while whisking so it does not burn or clump.
Remove the pan from heat.
Drain the pasta in a colander and in a large bowl stir together the pasta, the roux sauce, worcestershire and 2 cups of the shredded cheddar. Transfer to buttered pyrex.
In a small bowl mix the remaining cheese with the bread crumbs and sprinkle over the pasta.
Bake in the middle of the oven for 30 minutes.
Let it sit for 10 minutes before serving.
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