A delightful twist on the classic baked macaroni and cheese, featuring a creamy cheddar sauce and a crispy breadcrumb topping.
Preheat your oven to 350°F and grease a 2-quart baking dish.
Greasing the dish ensures the macaroni doesn't stick and makes cleanup easier.
Boil the macaroni in a large pot of salted water until al dente, then drain and set aside.
Adding a bit of salt to the water enhances the pasta's flavor.
In a small saucepan, heat the milk over medium heat without boiling. Whisk in the dry mustard, Worcestershire sauce, and salt.
Whisking constantly prevents the milk from scalding.
Stir in the butter and cheddar cheese until melted and smooth.
Use freshly grated cheese for a smoother sauce.
Combine the cooked macaroni with the cheese sauce and transfer to the prepared baking dish.
Mix thoroughly to ensure every piece of macaroni is coated.
Sprinkle the breadcrumbs and paprika evenly over the top.
For extra flavor, mix the breadcrumbs with a bit of melted butter before sprinkling.
Bake in the preheated oven for 30 minutes, then broil for 1-2 minutes to brown the top.
Keep an eye on the broiler to prevent burning.
Serve hot and enjoy your creamy cheddar baked macaroni.
Pair with a fresh salad or steamed vegetables for a complete meal.
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