Cafeteria Style Mac and Cheese

1/2 pound elbow macaroni
1 1/2 cups milk
1 1/2 teaspoons powdered mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
Few drops of hot pepper sauce
3 1/2 cups grated sharp Cheddar cheese (about 3/4 pound)
1/2 cup fresh bread crumbs
1/2 teaspoon paprika

Preheat oven to 350 degrees F. Butter a shallow 2 quart baking dish. In a
large pot of boiling salted water, cook the macaroni until tender but
still firm, about 8 minutes. Drain well. Meanwhile, in a small heavy
saucepan, bring the milk to a simmer over moderate heat. Remove from the
heat and stir in the powdered mustard, Worcestershire sauce, salt and hot
pepper sauce. Set the seasoned milk aside. Transfer the macaroni to a
medium bowl. Add 11/2 tablespoons of the butter and the egg and mix well.
Stir in 3 cups of the Cheddar cheese. Spread the macaroni evenly in the
buttered baking dish. Pour the seasoned milk over the macaroni and
sprinkle with the remaining 1/2 cup grated cheese. In a small skillet,
melt the remaining 2 tablespoons butter over moderate heat. Stir in the
bread crumbs until well coated. Scatter the buttered crumbs evenly over
the macaroni and sprinkle with the paprika. Bake for 30 minutes, or until
the macaroni is bubbling and lightly colored. Transfer to the broiler and
broil about 6 inches from the heat until the bread crumbs are golden
brown, 1 to 2 minutes.

Serves 8.


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