Macaroni and Cheese

Recipe courtesy Emeril Lagasse, 2006

Show: Emeril LiveEpisode: Hot Licks

Rated: 4 stars out of 5Rate itRead users' reviews (18)

RECIPE
COMMENTS & REVIEWS(18)

Cook Time:
1 hr 5 min
Level:
Easy
Yield:
6 to 8 servings

Times:

Prep: 20 min
Inactive Prep: --
Cook: 1 hr 5 min
Total:: 1 hr 25 min

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Ingredients

2 tablespoons olive oil
1/3 cup diced pancetta
1/2 cup small-diced onion
1 teaspoon minced garlic
2 tablespoons butter
5 tablespoons all-purpose flour
3 cups half-and-half or milk
3/4 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon fresh ground nutmeg
1 pound small shell pasta, cooked al dente
4 ounces grated Parmigiano-Reggiano
4 ounces grated white Cheddar
4 ounces grated Gruyere
4 ounces grated fontina
1/4 cup bread crumbs
1/2 teaspoon Essence, recipe follows

Directions

Preheat the oven to 350 degrees F.

Set a large, wide-mouthed 6-quart pot over medium heat. Add the olive oil and pancetta to the pot and cook the pancetta until lightly browned, 3 to 4 minutes. Add the onions and garlic to the pan and cook until translucent, 3 to 4 minutes. Add the butter and flour to the pot and cook, stirring, for 3 minutes. Add the half-and-half to the pot and whisk until smooth. Bring to a boil then reduce the heat to a simmer. Season with the salt, white pepper and nutmeg and cook for 3 minutes. Add the pasta to the pot and remove from the heat. Add the grated cheeses to the pot and stir to combine well.

Transfer the contents of the pot to a 3-quart baking dish. In a small bowl, combine the bread crumbs with the Essence and sprinkle over the top of the macaroni. Bake uncovered until golden brown and bubbling, 40 to 45 minutes.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

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 oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

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

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Comments & Reviews

recipe Macaroni and Cheese
Toni Beverly Hills, CA 11-18-2009
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Well worth the time and expense
Rated: 5 stars out of 5

I made this dish in 2006 (three years ago!) and it was so good that I spent nearly a week searching for this recipe to make... my Thanksgiving Macaroni. The flavor combination is near perfect! My family actually prefers "dry" macaroni and cheese but if you want a creamier texture, you can always increase the amount of milk used while decreasing the amount of flour used.Read more
recipe Macaroni and Cheese
Jody Versailles, KY 11-30-2008
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A wonderful blend of cheeses
Rated: 5 stars out of 5

I made this for Thanksgiving. It was a great hit! The men of the family loved it. Gave me many compliments. However, I... switched up the cheese by using 3/4 a block of white cheddar cheese and 1/4 cup of shredded cheddar.Read more
recipe Macaroni and Cheese
Jennene Yacolt, WA 10-14-2008
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Fantastic Recipe!
Rated: 5 stars out of 5

So easy to make and even better to eat! If you don't like this recipe... Better stick to mac n cheese in a box!
recipe Macaroni and Cheese
Heather Greenwood, IN 06-29-2008
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One of the favorites
Rated: 5 stars out of 5

This non-traditional/grown-up mac & cheese is wonderful. My picky husband loves it and it has become one of the favorites!
recipe Macaroni and Cheese
whitney humble, TX 05-27-2008
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not what I was looking for
Rated: 3 stars out of 5

I made this recipe to a T, and I was disappointed. the cheeses were very expensive, and gave it a sort of italian feel that I... didn't like. I used elbow macaroni and was hoping for a creamy macaroni and cheese. I will try another recipe with different cheeses.Read more
recipe Macaroni and Cheese
Anonymous 04-29-2008
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not a good mac&cheese recipe
Rated: 2 stars out of 5

i made this recipe and it is not at all what most consider to be mac & cheese. it is a pasta dish but not very good.