1 (16 oz.) box rotini pasta (Barilla)
4 tbsp. (1/2 stick) butter, divided
1/4 cup all-purpose flour
1 tsp. salt
1/4 to 1/2 tsp. black pepper (or to taste)
1/2 to 1 tsp. paprika (or to taste)
2 1/2 cups milk
1 tbsp. dairy sour cream
3 cups grated cheddar cheese
1 cup shredded Mozzarella cheese
1 cup grated Parmesan cheese
1 cup dry unseasoned breadcrumbs (Progresso or 4C)

Prepare pasta according to package directions. Drain.

Meanwhile, in a large saucepan, melt 3 tablespoons butter over low heat. Once melted, stir in flour, salt, pepper, and paprika until smooth. Remove from heat. Slowly stir in milk and dairy sour cream until smooth, then return to heat and stir constantly for about 10 minutes to thicken. Stir in all cheeses (cheddar, Mozzarella and Parmesan) until melted.

Preheat oven to 375°F. Place cooked, drained rotini pasta into a large, greased casserole dish, then pour cheese mixture on top and mix well. (If desired, sprinkle with additional paprika and Parmesan cheese).

In a medium-sized saucepan, melt the remaining tablespoon butter, add breadcrumbs, and sauté over medium heat until breadcrumbs begin to brown. Sprinkle breadcrumbs evenly over macaroni and cheese in casserole dish.

Bake at 375°F for 20 minutes.

ENJOY! :)

Submitted by: Adriana