- 5 slices of bacon, diced
- 3 scallions, minced
- 1 bay leaf
- 2 tsp paprika
- 1/2 teaspoon cayenne pepper
- 3 tbsp flour
- 3 cups whole milk
- 1/2 pound elbow macaroni
- 2 cups extra-sharp cheddar cheese, shredded
- Sea Salt and cracked pepper
- Preheat the oven to 350°.
- In a dutch oven, fry the bacon and cook over moderate heat until crisp, about 7 minutes. With a slotted spoon, transfer the bacon to a plate.
- Add the scallions and by leaf to the saucepan and cook over moderate heat, stirring occasionally, until the scallions are softened, about 5 minutes.
- Add the paprika and cayenne and cook, stirring, until fragrant, about 3 minutes. Stir in the flour until blended.
- Gradually whisk in the milk until the sauce is smooth. Bring to a boil over high heat, whisking constantly, and cook until thickened. Reduce the heat to low and simmer the sauce gently for 30 minutes, whisking frequently. Discard the bay leaves.
- Meanwhile, bring a large pot of salted water to a boil. Add the macaroni and boil until pliable but undercooked, about 4 minutes. Drain the macaroni and return it to the pot.
- Stir the cheddar into the hot sauce, add the bacon and season with salt.
- Add the sauce to the macaroni and mix well. Spread the mac and cheese in the prepared baking dish. Bake for about 30 minutes, until golden brown and bubbling. Let stand for 10 minutes before serving.
MAKE AHEAD The assembled mac and cheese can be refrigerated overnight. Bring to room temperature before baking.