MACARONI & CHEESE EMERIL

4 tbsps. butter
4 tbsps. flour
2 cups half and half
3/4 tsp. salt
l/4 tsp. ground white pepper
l/4 5tsp. emeril’s red hot sauce
8-l/2 oz. grated parmesan cheese (about 2 cups)
l lb. elbow macaroni
3 tbsps. butter
l/2 tsp. minced garlic
4 ozs. grated cheddar cheese
4 ozs. grated fontina cheese
4 ozs. grated gruyere cheese
l/4 cup fresh bread crumbs
l/2 tsp. essence or creole seasoning
In heavy med saucepan melt the butter over low heat. Add the flour and stir to combine. Cook stirring constantly for 3 mins. Increase the heat to med and whisk in the half and half little by little. Cook until thcikened about 4-5 mins. stirring frequently. Remove from the heat, season with s&p, hot sauce and 4 ozs. of the grated parmesan. Stir until cheese is melted and sauce is smooth. Cover and set aside. Heat oven 350. Fill large pot of water and add salt to taste; add the macaroni. Cook for about 5 mins or until pasta is very al dente (slightly undercooked). Drain and return to the pot. Add 2 tbsps. of the butter and the garlic and stir to combine. Add the white sauce and stir until wellcombined. Set aside. Using the remaining tablespoon of butter, grease a 3-qt. baking dish or casserole and set aside. In large bowl combine 4 ozs. 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 with 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 bread crumbs, remaining l/2 oz. of grated parmesan and the essence and toss to combine. Sprinkle this over the top of the macaroni and cheese. Bake for 40-45 mins. 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 mins. before serving. Serves 6 Emeril TV4 tbsps. butter
4 tbsps. flour
2 cups half and half
3/4 tsp. salt
l/4 tsp. ground white pepper
l/4 5tsp. emeril’s red hot sauce
8-l/2 oz. grated parmesan cheese (about 2 cups)
l lb. elbow macaroni
3 tbsps. butter
l/2 tsp. minced garlic
4 ozs. grated cheddar cheese
4 ozs. grated fontina cheese
4 ozs. grated gruyere cheese
l/4 cup fresh bread crumbs
l/2 tsp. essence or creole seasoning
In heavy med saucepan melt the butter over low heat. Add the flour and stir to combine. Cook stirring constantly for 3 mins. Increase the heat to med and whisk in the half and half little by little. Cook until thcikened about 4-5 mins. stirring frequently. Remove from the heat, season with s&p, hot sauce and 4 ozs. of the grated parmesan. Stir until cheese is melted and sauce is smooth. Cover and set aside. Heat oven 350. Fill large pot of water and add salt to taste; add the macaroni. Cook for about 5 mins or until pasta is very al dente (slightly undercooked). Drain and return to the pot. Add 2 tbsps. of the butter and the garlic and stir to combine. Add the white sauce and stir until wellcombined. Set aside. Using the remaining tablespoon of butter, grease a 3-qt. baking dish or casserole and set aside. In large bowl combine 4 ozs. 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 with 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 bread crumbs, remaining l/2 oz. of grated parmesan and the essence and toss to combine. Sprinkle this over the top of the macaroni and cheese. Bake for 40-45 mins. 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 mins. before serving. Serves 6 Emeril TV4 tbsps. butter
4 tbsps. flour
2 cups half and half
3/4 tsp. salt
l/4 tsp. gro