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1
Preheat the oven to 350u00b0F
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2
Butter a 9-by-13-by-2-inch baking dish.
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3
In a large saucepan, melt the butter.
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4
Add the bacon and cook over moderate heat until crisp, about 7 minutes.
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5
With a slotted spoon, transfer the bacon to a paper toweled plate.
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6
Add the onion and bay leaves to the saucepan and cook over moderate heat, stirring occasionally, until the onion is softened, about 5 minutes.
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7
Add the paprika, oregano, garlic and cayenne and cook, stirring, until fragrant, about 3 minutes.
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8
Stir in the flour until blended.
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9
Gradually whisk in the milk until the sauce is smooth.
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10
Bring to a boil over high heat, whisking constantly, and cook until thickened.
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11
Reduce the heat to low and simmer the sauce gently for 30 minutes, whisking frequently.
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12
Discard the bay leaves.
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13
Meanwhile, bring a large pot of salted water to a boil.
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14
Add the macaroni or penne and boil until pliable but undercooked, about 4 minutes.
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15
Drain the pasta and return it to the pot.
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16
Stir 4 cups of the cheddar into the hot sauce, add the bacon and season with salt, black pepper(as needed) and a pinch of crushed red pepper(as needed).
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17
Add the sauce to the pasta and mix well.
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18
Spread the mac and cheese in the prepared baking dish and scatter the remaining 1 cup of cheddar on top.
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19
Bake for about 30 minutes, until golden brown and bubbling.
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20
Let stand for 10 minutes before serving with a baby spinach salad w/a vinaigrette dressing, crusty rustic bread and a Brunello di Montalcino from southern Tuscany.
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21
**The assembled mac and cheese can be refrigerated overnight. Bring to room temperature before baking.
