Em's Mac n' Cheese

Recipe courtesy Emeril Lagasse, 2002

Show: Emeril LiveEpisode: Comfort Cooking

Rated: 4 stars out of 5Rate itRead users' reviews (236)

RECIPE
COMMENTS & REVIEWS(236)

Cook Time:
45 min
Level:
Easy
Yield:
6 to 8 servings

Times:

Prep: 10 min
Inactive Prep: 5 min
Cook: 45 min
Total:: 1 hr 0 min

Recipe Tools:

Select a Card Size

Add To My Recipe Box

Success

This recipe was added to your Folder_Name folder.

Do not show this message again

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

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.

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

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William Morrow, 1993.

Next Recipe

More recipes? Try these recommendations:

Similar Recipe

Classic Macaroni and Cheese with Smoked Bacon, Aged Cheddar and Fresh Sage

Similar Recipes

Recipes Like This

All About…

Recipe Collections

Showing 1-10 of 32

View all 32 Side Dish Collections

Comments & Reviews

recipe Em's Mac n' Cheese
jeanne north haven, CT 01-26-2010
Flag

Boy did I mess it up!! This time I'll READ the recipe!!
Rated: 1 stars out of 5

This recipe was recommended by my friend Denise, who said it was fantastic!! So I thought I'd give it a try. My first... mistake was to make another meal while trying a new one...my husband does not like Mac & cheese, so I was making him Beef stew. I mixed all the ingredients for the main part, then all the ingredients for the Essence. Following the recipe (?), I procedded to dump the WHOLE amount of topping on the macaroni!!!!! Never giving a second thought that that much Cheyenne Pepper could bring down an army.... I carried my first ever attempt of Mac & Cheese to the table, looking prouder than a peacock, and procedded to dish it out for my daughters. Well...the first mouthful was kind of hot, but no one said anything. By the second mouthful, my nose started run, and my throat was scorched!!! My daughters both started clearing their throats and looking at each other, as if to say, you tell her first! Oh, and was it dry! The topping had soaked up all the liquid in the macaroni!! Needless to say, we all pushed our dishes away and procedded to looked at my hubby enjoying his beef stew with a huge smirk on his face!!! My first thought was, I followed the recipe correctly, so I called Denise...after her & her husband stopped laughing, they told me what I did wrong. That was about 2 weeks ago, my ears are no longer red and our lips are just starting to feel normal again..I will be giving it another try tonight. Wish me luck!! BTW, my daughters and I ended up having the stew! Read more
recipe Em's Mac n' Cheese
Serena Ithaca, NY 01-20-2010
Flag

Wonderful
Rated: 5 stars out of 5

I used rotini instead of the macaroni. It turned out wonderful. Best mac and cheese ever.
recipe Em's Mac n' Cheese
Sheryl Bowling Green , KY 01-19-2010
Flag

Really good with a few tweaks!
Rated: 4 stars out of 5

I read through the reviews before I made this dish. I can see how it might be bland with out a little extra seasoning. ... Here is how I made it and "kicked it up a notch!" 1rst, I used medium shells instead of elbow macaroni. I thought it would hold more cheese sauce! I like my food seasoned so I used 3 teaspoons of essence in the sauce instead of one, I didn't have cayenne so I used a couple of shakes of hot sauce instead. Also I added WAY more cheese...at least another cup in the sauce and another 1/2 cup on top. I used a combination of sharp cheddar and white cheddar. I think next time I will use an extra sharp cheddar and maybe some gouda...something to give it some more punch. I thought it all looked pretty liquidy when I put it in the casserole dish, but it came out nice and firm. I only used 1/4 cup of bread crumbs and the topping came out nice and crunchy. I would be tempted to add a little more pepper next time, but all in all this mac & cheese was really good and a big hit with the familyRead more
recipe Em's Mac n' Cheese
Alesha Scotia, NY 01-11-2010
Flag

My new favorite Mac n Cheese
Rated: 5 stars out of 5

I made the recipe using 2% milk and mild cheddar. I didn't have the Essence and didn't feel like making it so I omitted it. ... EXCELLENT. It is now the only Mac n Cheese recipe in my recipe box. Can't wait to make it again.Read more
recipe Em's Mac n' Cheese
pusey wilmington, DE 12-29-2009
Flag

excellent
Rated: 5 stars out of 5

even better if u put a half a cup of mozz cheese
recipe Em's Mac n' Cheese
Jeff Waterford, MI 09-19-2009
Flag

Easy and Adaptable
Rated: 5 stars out of 5

This Mac and Cheese is a good base to start with. Made as printed it is good but venture out and try multiple cheeses to add... different flavors and tastes. I use 4 or 5 cheeses and have used as many as 7. Try Asiago, Gruyere, Fontana, Extra Sharp Cheddar, Pecorino Romano and I have even use Stilton. Top with bread crumbs, grated parmesan and a few dabs of butter to make a nice topping. Usually end up with a bit more cheese than the recipe calls for. Read more