Sheet-Pan Macaroni and Cheese

1 lb uncooked elbow macaroni

1/2 cup butter
1/3 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground red pepper (cayenne)
2 Tablespoons Dijon mustard
1 Tablespoon Worcestershire sauce
3 1/2 cups milk 
4 cups shredded sharp Cheddar cheese (16 oz)

Topping
3 Tablespoons butter, melted
2 cups plain bread crumbs ($0.26/cup)

Heat oven to 400°F. Spray 18x13x1-inch sheet pan with cooking spray. Cook and drain macaroni as directed on package.

While macaroni is cooking, melt 1/2 cup butter in 5-quart Dutch oven over medium heat. Stir in flour, salt, pepper and red pepper. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly, then cook 1 minute longer. Stir in mustard and Worcestershire sauce. Stir in milk. Heat to boiling, stirring frequently. Boil and stir 1 minute. Remove from heat; stir in cheese until melted.

Gently stir macaroni into cheese sauce. Pour into sheet pan; spread evenly.

In medium bowl, mix melted butter and bread crumbs; sprinkle evenly over pasta mixture. Bake 32 to 36 minutes or until sauce is absorbed and bread crumb mixture is golden brown and crispy.

Source: Betty Crocker