Grant Achatz's Mac And Cheese

Total Time: 2 hrs 40 mins Preparation Time: 30 mins Cook Time: 2 hrs 10 mins

Ingredients

• 1 tablespoon unsalted butter
• 6 ounces thick slices bacon, cut into 1/2-inch dice
• 1 medium onion, minced
• 1 garlic clove, minced
• 2 bay leaves
• 1/4 teaspoon oregano (optional)
• 1 tablespoon sweet paprika
• 1/2 teaspoon cayenne pepper
• 1/3 cup all-purpose flour
• 6 cups whole milk
• 1 lb elbow macaroni (we used the penne) or 1 lb penne pasta (we used the penne)
• 5 cups extra-sharp cheddar cheese, shredded
• salt, to taste
• fresh ground black pepper, to taste
• 1 pinch crushed red pepper flakes (optional)

Recipe

• 1 preheat the oven to 350°f
• 2 butter a 9-by-13-by-2-inch baking dish.
• 3 in a large saucepan, melt the butter.
• 4 add the bacon and cook over moderate heat until crisp, about 7 minutes.
• 5 with a slotted spoon, transfer the bacon to a paper toweled plate.
• 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.
• 7 add the paprika, oregano, garlic and cayenne and cook, stirring, until fragrant, about 3 minutes.
• 8 stir in the flour until blended.
• 9 gradually whisk in the milk until the sauce is smooth.
• 10 bring to a boil over high heat, whisking constantly, and cook until thickened.
• 11 reduce the heat to low and simmer the sauce gently for 30 minutes, whisking frequently.
• 12 discard the bay leaves.
• 13 meanwhile, bring a large pot of salted water to a boil.
• 14 add the macaroni or penne and boil until pliable but undercooked, about 4 minutes.
• 15 drain the pasta and return it to the pot.
• 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).
• 17 add the sauce to the pasta and mix well.
• 18 spread the mac and cheese in the prepared baking dish and scatter the remaining 1 cup of cheddar on top.
• 19 bake for about 30 minutes, until golden brown and bubbling.
• 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.
• 21 **the assembled mac and cheese can be refrigerated overnight. bring to room temperature before baking.