Ingredients

6 tablespoons unsalted butter
1/2 pound elbow macaroni
6 tablespoons all-purpose flour
3 cups whole milk
1 teaspoon salt
1/4 teaspoon ground black pepper
Pinch cayenne
2 1/2 cups grated Cheddar (about 6 ounces)
1/2 cup fine bread crumbs
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.

Ingredients

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

Directions

Combine all ingredients thoroughly and store in an
airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William Morrow,
1993.