Em’s Mac n’ Cheese

This is a really yummy and simple mac n’ cheese recipe that I’ve made time and time again.  It makes a ton (8 large servings), so cut in half unless you’re feeding an army or plan to eat leftovers for awhile.  In the future, I’ll probably omit the breadcrumbs because I’m not crazy about the texture they add, but its good either way.  If you are debating making the Essence – Do It!  Its worth the extra effort.  Its really good and I put it on/in all kinds of stuff like rice, popcorn, chili, fried chicken breading, etc…Enjoy!

Source:  http://www.foodnetwork.com/recipes/emeril-lagasse/ems-mac-n-cheese-recipe/index.html

Em’s Mac n’ Cheese

Ingredients

  • 6 tablespoons unsalted butter
  • 1/2 pound elbow macaroni
  • 6 tablespoons all-purpose flour
  • 3 cups whole milk (I used skim)
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • Pinch cayenne
  • 2 1/2 cups grated Cheddar (about 6 ounces)  (Combo of cheddar and brie is delicious)
  • 1/2 cup fine breadcrumbs
  • 1 teaspoon Essence, recipe follows

Directions

Preheat the oven to 350 degrees F. Butter a 2-quart baking dish with 1 tablespoon of the butter and set aside.

Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente, about 10 minutes. Drain in a colander and rinse under cold running water. Drain well.

Melt the remaining 5 tablespoons butter in a heavy 3-quart saucepan over medium heat. Add the flour, and stirring constantly with a wooden spoon, cook over medium heat for 3 to 4 minutes, being careful not to let the flour brown. Using a whisk, add the milk in a steady stream and cook, whisking constantly, until thick and smooth, 4 minutes. Remove from the heat. Add the salt, pepper, cayenne, and 2 cups of the cheese, and stir well. Add the noodles and stir well. Pour into the prepared dish.

In a mixing bowl, combine the remaining 1/2 cup of cheese with the bread crumbs and Essence. Sprinkle evenly over the macaroni and bake until golden brown and bubbly, about 25 minutes.

Remove from the oven and let rest for 5 minutes before serving.

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Essence (Emeril’s Creole Seasoning):

  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

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1 Comment (+add yours?)

  1. Trackback: macaroni and cheese « EASY AS PIE!

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