LogHouse Macaroni and Cheese

• 1 pound penne
• 3 tablespoons rendered lard or unsalted butter
• 3 tablespoons all-purpose flour
• 2 bay leaves, preferably fresh
• 3 1/4 cups whole milk
• 1 pound LogHouse, Tomme de Savoie or other semisoft tomme-style cheese, rind discarded and cheese shredded (12 ounces); see Note
• Salt
• Pepper

1. Preheat the oven to 400.
2. In a large saucepan of salted boiling water, cook the pasta until al dente; drain well.
3. Meanwhile, in a medium saucepan, melt the lard.
4. Whisk in the flour and cook over moderate heat, whisking, until bubbling but not browned, about 2 minutes.
5. Add the bay leaves and cook, stirring, until the roux is golden, 3 to 5 minutes.
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. Remove from the heat and stir in the shredded cheese until melted.
8. Season the sauce generously with salt and pepper; discard the bay leaves.
9. In a large bowl, toss the penne with the hot cheese sauce and season with salt and pepper.
10. Transfer to a 9-by-13-inch oval baking dish.
11. Bake for about 35 minutes, until bubbling and lightly browned on top.
12. Let the macaroni and cheese stand for 5 minutes before serving.

penne, lard, allpurpose, bay leaves, milk, savoie, salt, pepper

Taken from www.foodandwine.com/recipes/loghouse-macaroni-and-cheese (may not work)