Baked Mac & Cheese

• 8 ounces, weight Penne Rigate
• 2 Tablespoons Canola Oil
• 1 clove Garlic, Finely Minced
• 1 whole Shallot Finely Minced
• 2 Tablespoons Flour
• 18 cups White Wine
• 2 cups Skim Milk
• 1/4 teaspoons Paprika
• 18 teaspoons Cayenne Pepper
• 1 whole Bay Leaf
• 2-13 cups Reduced-Fat Shredded Sharp Cheddar Cheese
• 1/2 teaspoons Salt
• 1/4 teaspoons Pepper
• 1 Tablespoon Dried Parsley

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

rigate, canola oil, clove garlic, shallot, flour, white wine, milk, paprika, cayenne pepper, bay leaf, cheddar cheese, salt, pepper, parsley

Taken from tastykitchen.com/recipes/main-courses/baked-mac-cheese-2/ (may not work)