3 T. unsalted butter
3 1/2 T. flour
1/2 tsp paprika
3 cups milk
1 tsp salt
3/4 lb. Rotelle (wagon wheel pasta)
1 T. Worcestershire Sauce
10 oz. extra sharp cheddar, coarsely shredded
1 cup coarse bread crumbs
Preheat oven to 375 degrees and butter a 2 qt. baking dish.
In a heavy pan, melt butter over medium-low heat and stir in flour and paprika. Cook this roux, whisking, for 3 minutes, then whisk in milk and salt. Bring to a boil, then simmer for 3 minutes, whisking occasionally. Remove from heat.
Cook pasta to al dente. Drain, then mix pasta, sauce, Worcestershire sauce and 3/4 of cheddar. Transfer to baking dish. Toss the remaining cheddar with bread crumbs and sprinkle on top.
Bake 25-30 minutes and let stand for 10 minutes before serving.