4 Cheese Baked Macaroni

"I was looking for another type of macaroni and cheese dish and came across this one from Emeril Lagasse. I haven't made it yet but plan on trying it out on my crew at Thanksgiving. What's not to like about Cream and Cheese - the epitome of comfort food."
 
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photo by a food.com user photo by a food.com user
Ready In:
2hrs
Ingredients:
16
Serves:
6
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ingredients

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directions

  • In a heavy medium saucepan melt 4 tablespoons butter over low heat.
  • Add the flour and stir to combine.
  • Cook, stirring constantly for 3 minutes.
  • Increase the heat to medium and whisk in the half& half a little at a time.
  • Cook until thickened, about 4 or 5 minutes, stirring often.
  • Remove from heat, season with salt, pepper, hot sauce and 4 ounces of the grated parmesean cheese.
  • Stir until the cheese melts and is smooth.
  • Cover and set aside.
  • Preheat the oven to 350 degrees.
  • Fill a large pot with water, cover and bring to a boil over high heat.
  • Add salt to taste and add the macaroni, stirring.
  • Return to a boil and cook for about 5 minutes or until very al dente (slightly undercooked).
  • Drain in a colander and return the macaroni to the pot.
  • Add 2 tablespoons butter and the garlic and stir to combine.
  • Add the white sauce and stir until well mixed then set aside.
  • Using the remaining tablespoon of butter, grease a 3 quart casserole or baking dish and set aside.
  • In a large bowl combine 4 ounces of the remaining parmesean cheese, cheddar, fontina and gruyere cheeses, tossing to combine.
  • Place 1/3 of the macaroni in the bottom of the prepared casserole dish.
  • Top with 1/3 of the mixed cheeses.
  • Top with another 1/3 of the macaroni and another 1/3 of the cheese mixture.
  • Repeat with the remaining macaroni and cheese mixture.
  • In a small bowl combine the bread crumbs, the remaining 1/2 ounce of grated parmesean cheese and the Essence.
  • Sprinkle this over the top of the macaroni and cheese.
  • Bake 40 to 45 minutes or until the macaroni and cheese is bubbly and hot and the top is golden brown.
  • Remove from oven and let sit for 5 minutes before serving.

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Reviews

  1. I had a craving for Mac & Cheese so I decided to give this one a try. Very good and although I did not add the essence as in the directions, this came out wonderful. Thank you. :)
     
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RECIPE SUBMITTED BY

Living in the south we are very lucky to have an abundance of fresh seafood and other ingredients at our disposal when trying new recipes. My husband and I both love to cook and have learned a lot about cooking from our native Louisianian, Paul Prudhomme (we learned to be very careful with his recipes as they are very spicy - even for us), native New Orleanian, Frank Davis and transplanted Emeril Lagasse. It would be very difficult to pick an all time favorite cookbook since I have approximately 200. I enjoy collecting local cookbooks as well as others from different areas. This picture is obviously when DH and I got married. I cooked all the food and even made my wedding cake.
 
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