- Level: Easy
- Total: 1 hr
- Prep: 10 min
- Inactive: 5 min
- Cook: 45 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 395
- Total Fat
- 20 g
- Saturated Fat
- 12 g
- Carbohydrates
- 40 g
- Dietary Fiber
- 3 g
- Sugar
- 6 g
- Protein
- 14 g
- Cholesterol
- 54 mg
- Sodium
- 400 mg
- Level: Easy
- Total: 1 hr
- Prep: 10 min
- Inactive: 5 min
- Cook: 45 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 395
- Total Fat
- 20 g
- Saturated Fat
- 12 g
- Carbohydrates
- 40 g
- Dietary Fiber
- 3 g
- Sugar
- 6 g
- Protein
- 14 g
- Cholesterol
- 54 mg
- Sodium
- 400 mg
Ingredients
Essence (Emeril's Creole Seasoning):
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):
Yield:
About 2/3 cup
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William Morrow, 1993.
