Thursday, December 30, 2010

Emeril's Uptown Get-Down Macaroni and Cheese

Serves 6
Prep. Time: 30 minutes
Bake Time: 45 minutes

Bechamel Sauce:
3 T. unsalted butter
3 T. flour
1 1/2 c. heated milk or 1/2 & 1/2
1/2 t. salt
1/4 t. black pepper
1/4 t. tabasco
4 1/2 oz. or 1 c. Parmesan

The Rest:
1 t. salt
1 lb. elbow macaroni
2 T. unsalted butter
1/8 t. minced garlic
12 oz. Velveeta, cubed
1/4 c. breadcrumbs
1/2 t. seasoning salt

Bechamel: Melt butter in medium saucepan. When foam subsides, stir in flour and cook on low, stirring constantly for several minutes. Slowly add milk and cook on medium, stirring constantly. Remove and add salt, pepper, Tabasco and Parmesan; stir well, cover and set aside.

Preheat oven to 350. Butter a 3 qt. baking dish. Fill a large pot with water and bring to a boil, then add salt. Pour macaroni into the rapid boil and stir vigorously for 5 minutes until slightly undercooked. Drain and toss with the garlic and butter. Add the Bechamel sauce and toss. Layer in the baking dish: 1/3 macaroni, 1/3 Velveeta cubes, 1/3 macaroni, etc. Top with breadcrumbs, Parmesan and seasoning salt. Bake 30-45 minutes until bubbly and beginning to brown.

For a meal in itself, just add some cubed cooked ham.

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