1 lb pasta
1/2 c. butter (1 stick)
1/2 c. flour
1/2 tsp. paprika
4 c. milk
4 c. shredded sharp cheddar
2 c. shredded white cheddar or mozzarella
1 T salt
1 T pepper
2 T butter
1/2 c. bread crumbs

1 lb pasta 1/2 c. butter (1 stick) 1/2 c. flour 1/2 tsp paprika 4 c. milk 4 c. shredded sharp cheddar 2 c. shredded white cheddar or mozzarella 1 T salt 1 T pepper 2 T butter 1/2 c. bread crumbs

1. Cook pasta in large pot as directed
2. While pasta is cooking, melt 1/2 c. butter over medium heat. Sprinkle in 1/2 c. flour and whisk for 2-3 minutes
3. Add 1 T salt and pepper each, 1/2 tsp paprika, then slowly pour in 4 c. of milk, whisking until smooth.
4. Grease a 9x13 baking dish, preheat oven to 375 degF
5. Pour drained pasta into baking dish
6. Sprinkle the 6 c. of cheeses over the pasta (any mix works, I prefer Sharp cheddar and mozzarella)
7. Pour the milk mixture over the cheese and pasta
8. In a small skillet, melt 2 T butter. Add in 1/2 c. bread crumbs, stirring until golden brown. Sprinkle over pasta.
9. Bake for 12-15 minutes and serve