- 6
Ingredients
- 1 lb cork screw or elbow
- 3 tbsp rendered lard or unsalted butter
- 3 tbsp all purpose flour
- 2 bay leaves, fresh
- 3 1/4 cups whole milk
- 1 lb loghouse, tomme de Savoie or other semisoft tome style cheese, rind discarded and cheese shredded 12 oz (see note)
Preparation
Step 1
Preheat oven to 400. In a large sauce pan of salted boiling water cook the pasta until al dente. drain well
In a medium saucepan melt the lard or butter. Whisk the flour and cook over moderate heat, whisking until bubbling but not browned, about 2 minutes. Add the bay leaves and cook, stirring until the roux is golden, 3 to 5 minutes. Gradually whisk in the milk until smooth, then bring to a boil and simmer over moderate heat, whisking until sauce is thick and no flour taste remains, about 5 minutes. Remove from the heat and stir in the shredded cheese until melted. Season the sauce generously with salt and pepper. discard the bay leaves
In a large bowl, toss the penne with the hot cheese sauce and season with salt and pepper. Transfer to a 9 by 13 inch oval baking dish. Bake for about 35 minutes, until bubbling and lightly browned on top. Let the macaroni and cheese stand for 5 minutes before serving.
Note: Tomme de Savoie is a mild, semisoft cow-milk cheese
Make Ahead: The unbaked macaroni and cheese can be made earlier in the day and refrigerated. Bring to room temperature before baking.