Macaroni and Cheese

TOTAL TIME: 1 hr 25 min
Prep: 20 min
Inactive Prep: --
Cook: 1 hr 5 min
 
YIELD: 6 to 8 servings
LEVEL: Easy

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
    • recipe tools
      • COMMENT ON THIS PROJECT

            

        Sign in

        All fields are required.

        E-mail Address:

        Password:

        Remember me on this computer

        Signing in

        Please enter your email address and we will send your password

        E-mail Address

        Your password has been sent and should arrive in your mailbox very soon.

        Not a member?

        Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

        It's free and easy.

      • Print Recipe

      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.

      Crosslinked

      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.

      COMMENT ON THIS PROJECT

          

      Sign in

      All fields are required.

      E-mail Address:

      Password:

      Remember me on this computer

      Signing in

      Please enter your email address and we will send your password

      E-mail Address

      Your password has been sent and should arrive in your mailbox very soon.

      Not a member?

      Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

      It's free and easy.

      Review This Recipe

      You must be logged in to review this recipe.

      4

      Newest Ratings and Reviews

      Read all 1 reviews

      • on October 26, 2014

        Flag

        Using elbow macaroni, decrease the amount of pasta and flour as the full recipe was too dry.

        people found this review Helpful.
        Was this review helpful to you? Yes | No
      Advertisement

      On TV

      *ALL TIMES EASTERN
      ON AIR
      NOW
      TONIGHT
      10:00
      PM

      what's hot

      MasterChef Canada

      Get Cooking Channel on your TV.