INGREDIENTS
2 1/2 cups
elbow macaroni ((10 oz) uncooked (will yield about 5 cups of cooked macaroni))
4 tbsp
butter (unsalted)
4 tbsp
all-purpose flour
1/2 tsp
salt
1/4 tsp
pepper
3 cups
milk (lukewarm)
2 cups
provolone cheese (shredded)
4 cups
sharp cheddar cheese (shredded)
1 tbsp
Worcestershire sauce
1/2 tsp
smoked paprika