Ingredients

The following ingredients have 5 Servings
  • 2½ cups elbow macaroni ((10 oz) uncooked (will yield about 5 cups of cooked macaroni))
  • 4 tablespoons butter (unsalted)
  • 4 tablespoons all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 3 cups milk (lukewarm)
  • 2 cups provolone cheese (shredded)
  • 4 cups sharp cheddar cheese (shredded)
  • 1 tablespoon Worcestershire sauce
  • ½ teaspoon smoked paprika

Instruction

  • Prepare the oven: Preheat your oven to 350°F.
  • Boil the pasta: Boil the macaroni according to the package instructions, then drain it and set aside.
  • Make a roux: While the pasta cooks, add the butter to a large skillet that's oven proof or a Dutch oven and melt over medium heat. Once the butter has melted whisk in the flour and cook for 1 to 2 minutes until the mixture is lightly browned. This will remove the raw taste of the flour. Whisk in the salt and pepper.
  • Add milk to the roux: Add the milk and whisk to remove lumps. You can add it all at once or a bit at a time whisking rigorously until smooth.
  • Add cheese and Worcestershire sauce: Add the provolone cheese and half of the cheddar cheese and whisk until smooth. Add the Worcestershire sauce and stir well. Taste for seasoning and adjust as necessary.
  • Cook sauce: Cook over medium-high heat until the sauce starts to thicken and bubble, should take about 5 minutes. Turn off the heat.
  • Add macaroni: Add the cooked macaroni to the skillet and stir it until combined. Top with remaining cheddar cheese and sprinkle smoked paprika over the cheese.
  • Bake: Transfer the skillet to the oven and bake for 15 minutes until the top starts to brown and sauce gets bubbly. 
  • Serve: Serve while warm.