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Macaroni and Four Cheeses by Emeril Recipe

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This recipe for Macaroni and Four Cheeses by Emeril is from Pfeiffer Pfamily Cookbook 2011, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 Tbsp. butter
4 Tbsp flour
2 cups half and half
3/4 tsp. salt
1/4 tsp. white pepper
1/4 tsp. Tabasco
8 1/2 oz. grated Parmigiano –Reggiano Parmesan cheese (about 2 cups)
1 lb. elbow macaroni
3 Tbsp. unsalted butter
4 oz. grated cheddar cheese
4 oz. grated Fontina cheese
4 oz. grated Gruyere cheese
1/4 cup bread crumbs
1/2 tsp. Essence or Creole seasoning
Directions:
Directions:
In a heavy saucepan, melt butter over low heat. Add flour and stir to combine. Cook, stirring constantly, for 3 minutes. Increase heat to medium and whisk in the half and half, little by little. Cook until thickened, about 4-5 minutes, stirring frequently. Remove from heat, season with salt, pepper, hot sauce, and 4 oz. grated Parmesan cheese. Stir until cheese is melted and sauce is smooth. Cover and set aside. Cook macaroni in boiling, salted water until slightly undercooked (al dente). Drain and return to pot. Add 2 Tbsp. butter and garlic and stir. Add the cooked sauce and stir. Set aside.
Using the remaining butter, grease a 3-4 quart baking dish.
Combine 4 oz. of the remaining Parmesan cheese, and other cheeses in a large bowl. Toss to combine.
Place 1/3 of the macaroni in the bottom of the casserole dish. Top with 1/3 of the mixed cheeses. Repeat this process two more times. In a small bowl combine the bread crumbs, the remaining 1/2 oz. of Parmesan cheese, and the Essence. Toss to combine. Sprinkle over macaroni and cheese. Bake at 350º for 40-45 minutes or until casserole is golden brown. Let sit 5 min. before serving.

 

 

 

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