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1
Preheat the oven to 350 degrees F.
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2
Prepare the penne pasta according to package instructions, drain and set aside.
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3
In a Dutch oven, heat oil over medium heat and add the minced shallots and garlic.
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4
Saute until softened.
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5
Add 2 Tablespoons of flour and stir to toast the roux for 1-2 minutes.
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6
Add the 1/8 cup of white wine and let it reduce for 1-2 minutes.
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7
Pour in the 2 cups of skim milk and whisk the sauce continuously to remove the lumps.
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8
Add in the paprika, cayenne pepper and bay leaf.
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9
Bring the sauce to a simmer and then reduce the heat to low.
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10
Allow the sauce to thicken for 5-10 minutes until the sauce coats the back of the spoon.
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11
Remove the bay leaf.
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12
Stir in 2 cups of the cheddar cheese, slowly by the handfuls, while continuously stirring and also add in the salt and pepper.
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13
Add in the cooked penne pasta and stir well to combine.
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14
Correct seasoning with additional salt and pepper if needed.
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15
Pour the macaroni and cheese into a greased 8x8 baking dish and top with the remaining 1/3 cup cheddar cheese and parsley.
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16
Bake for 25 minutes until hot and bubbly.
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17
Then remove the baking dish from the oven and let the macaroni dish set for 10 minutes before serving.
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18
Enjoy!
