Ingredients: |
Ingredients: 4 tbsp. butter, plus 2 tbsp., plus 1 tbsp.
4 tbsp. flour
2 c. half and half
3/4 tsp. salt
1/4 tsp. ground white pepper
1/4 tsp. Emeril's Red Hot Sauce
8 1/2 oz. grated Parmesan cheese (about 2 cups)
1 lb. elbow macaroni
1/2 tsp. minced garlic
4 oz. grated cheddar cheese
4 oz. grated fontina cheese
4 oz. grated Gruyere cheese
1/4 c. breadcrumbs
1/2 tsp. Essence or Creole Seasonings
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Directions: |
Directions:In a heavy, medium saucepan melt 4 tablespoons of the butter over low heat. Add the flour and stir to combine. Cook, stirring constantly, for 3 minutes. Increase the heat to medium and whisk in the half and half little by little. Cook until thickened, about 4 to 5 minutes, stirring frequently. Remove from the heat, season with the salt and pepper, hot sauce and 4 ounces of the Parmesan cheese. Stir until cheese is melted and sauce is smooth. Cover and set aside. Preheat the oven to 350º. Fill a large pot with water and bring to a boil over high heat. Add salt to taste and, while stirring, add macaroni. Return to a boil, reduce heat to a low boil and cook for about 5 minutes, or until macaroni is very al dente (slightly undercooked). Drain in a colander and return the macaroni to the pot. Add 2 tablespoons of the butter and the garlic and stir to combine. Add the béchamel sauce and stir until well combined. Set aside. Using the remaining tablespoon of butter, grease a 3-quart baking dish or casserole and set aside. In a large bowl combine 4 ounces of the remaining Parmesan cheese, cheddar, fontina and Gruyere cheeses. Toss to combine. Place one-third of the macaroni in the bottom of the prepared baking dish. Top with one-third of the mixed cheeses. Top another third of the macaroni and another third of the cheese mixture. Repeat with the remaining macaroni and cheese mixture. In a small bowl combine the breadcrumbs, remaining 1/2 ounce of grated Parmesan, and the Essence and toss to combine. Sprinkle this over the top of the macaroni and cheese. Bake for 40 to 45 minutes, or until the macaroni and cheese is bubbly and hot and the top is golden brown. Remove from the oven and allow to sit for 5 minutes before serving.
6 servings |
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