LogHouse Macaroni and Cheese

1. 1

   Preheat the oven to 400.

2. 2

   In a large saucepan of salted boiling water, cook the pasta until al dente; drain well.

3. 3

   Meanwhile, in a medium saucepan, melt the lard.

4. 4

   Whisk in the flour and cook over moderate heat, whisking, until bubbling but not browned, about 2 minutes.

5. 5

   Add the bay leaves and cook, stirring, until the roux is golden, 3 to 5 minutes.

6. 6

   Gradually whisk in the milk until smooth, then bring to a boil and simmer over moderate heat, whisking, until the sauce is thickened and no floury taste remains, about 5 minutes.

7. 7

   Remove from the heat and stir in the shredded cheese until melted.

8. 8

   Season the sauce generously with salt and pepper; discard the bay leaves.

9. 9

   In a large bowl, toss the penne with the hot cheese sauce and season with salt and pepper.

10. 10

    Transfer to a 9-by-13-inch oval baking dish.

11. 11

    Bake for about 35 minutes, until bubbling and lightly browned on top.

12. 12

    Let the macaroni and cheese stand for 5 minutes before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.