Cafeteria Macaroni and Cheese

Recipe View Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish. (5 minutes)

Recipe View Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain well. (15 minutes)

Recipe View While the macaroni is cooking, heat the milk in a small saucepan over medium heat until it is just steaming, but not boiling. Stir in the ground mustard, Worcestershire sauce, salt, and hot sauce. Set aside. (5 minutes)

Recipe View In the same pot used for the macaroni (now empty), stir in 1 1/2 tablespoons of butter and 3 cups of the shredded Cheddar cheese into the drained macaroni until the cheese is melted and the mixture is creamy. Pour the hot milk mixture over the cheese and macaroni, stirring to combine. Transfer the mixture to the prepared baking dish. (10 minutes)

Recipe View Sprinkle the remaining 1/2 cup of shredded Cheddar cheese evenly over the top. In a small bowl, combine the panko bread crumbs with the melted butter, and spread evenly over the cheese layer. Sprinkle with paprika. (5 minutes)

Recipe View Bake in preheated oven for 30 minutes, or until the top is golden brown and the macaroni and cheese is bubbly. For a more golden-brown and crispy top, place under the broiler for 1 to 2 minutes, watching carefully to prevent burning. (32 minutes)

Recipe View Let stand for 5-10 minutes before serving. (10 minutes)