Can you really have too much cheese in a mac and cheese recipe? No, of course not! If anything, the more cheese it has, the more delicious it becomes! Extra Cheesy Mac & Cheese is the proof of this perfectly scrumptious principle! It’s bubbling and overflowing with cheese, made all the richer with butter and more savory with Worcestershire sauce! In less than half an hour, you can enjoy an Extra Cheesy Mac & Cheese, classic comfort food that’s a tasty main course or a super side dish!
Ingredients
• 2 1/2 cups elbow macaroni • 1/4 cup butter, cubed • 1/4 cup all-purpose flour • 1/2 teaspoon salt • 1/4 teaspoon pepper • 3 cups 2% milk • 5 cups sharp cheddar cheese, shredded and divided • 2 tablespoons Worcestershire sauce • 1/2 teaspoon paprikaDirections
Preheat the oven to 350 degrees F.
Grease a 10-inch ovenproof skillet.
Cook the macaroni according to package directions to an al dente.
In a large saucepan, heat the butter over medium heat on the stovetop.
Stir in the flour, salt, and pepper until smooth.
Gradually whisk in the milk.
Bring the mixture to a boil, stirring constantly, and cook until thickened, about 2-3 minutes.
Reduce the heat to low.
Stir in 3 cups of the cheese and the Worcestershire sauce until the cheese is melted.
Drain the macaroni.
Stir the macaroni into the sauce.
Transfer the macaroni to the prepared skillet.
Bake, uncovered, for 20 minutes.
Top the macaroni with the remaining cheese.
Sprinkle the top with the paprika.
Bake until bubbly and the cheese is melted, about 5-10 minutes.
Serve hot!
