| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
May 1995 |
1 |
servings |
INGREDIENTS
| 3 |
tb |
Unsalted butter |
| 3 1/2 |
tb |
All-purpose flour |
| 1/2 |
ts |
Paprika |
| 3 |
c |
Milk |
| 1 |
ts |
Salt |
| 3/4 |
lb |
Wagon-wheel pasta; (rotelle) |
| 1 |
tb |
Worcestershire sauce |
| 10 |
oz |
Extra-sharp Cheddar cheese; shredded coarse |
|
|
; (about 2 3/4 cups) |
| 1 |
c |
Coarse fresh bread crumbs |
INSTRUCTIONS
Preheat oven to 375F. and butter a 2-quart shallow baking dish.
In a 6-quart kettle bring 5 quarts salted water to a boil for cooking
pasta.
In a heavy saucepan melt butter over moderately low heat and stir in
flour and paprika. Cook roux, whisking 3 minutes and whisk in milk
and salt. Bring sauce to a boil, whisking and simmer, whisking
occasionally, 3 minutes. Remove pan from heat.
Stir pasta into kettle of boiling water and boil, stirring
occasionally, until al dente. Drain pasta in a colander and in a
large bowl stir together pasta, sauce, Worcestershire sauce and 2
cups Cheddar. Transfer mixture to prepared dish. Macaroni and cheese
may be prepared up to this point 1 day ahead and chilled, covered
tightly.
In a small bowl toss remaining 3/4 cup Cheddar with bread crumbs and
sprinkle over pasta mixture. Bake macaroni and cheese in middle of
oven 25 to 30 minutes, or until golden and bubbling, and let stand 10
minutes before serving.
Serves 8 Children.
Gourmet May 1995
Converted by MC_Buster.
Per serving: 869 Calories (kcal); 59g Total Fat; (60% calories from
fat); 28g Protein; 58g Carbohydrate; 193mg Cholesterol; 2643mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0
Fruit; 11
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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