KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.
Get Started - 100% free to try - join in 30 seconds
Recipe courtesy Emeril Lagasse, 2002
Total Time: 1 hr 15 min (Prep 15 min, Cook 1 hr 0 min) Yield: 6 servings Level: Easy
REVIEWER: This was even more amazing after I froze the 2nd one...I made 1 batch & divided it...a couple days, thawed it out and baked it at 375 degrees for about 30 min. The 1st one I baked was very greasy. The 2nd one was perfect and I think it even tasted better.
I didn't use Fontina...just parm, sharp white cheddar and gruyere. I added 1 tsp dry mustard and just a bit of nutmeg to the bechamel. For the 2C of liquid, I used 1C full fat half & half, 1/2 C fat free half & half and 1/2 C whole milk. I also splashed a bit of whole milk over the top of the casserole before I added the bread crumbs.
4 tablespoons butter, plus 2 tablespoons, plus 1 tablespoon
4 tablespoons flour
2 cups half and half
3/4 teaspoon salt
1/4 teaspoon ground white pepper
1/4 teaspoon Emeril's Red Hot Sauce
8 1/2 ounces grated Parmigiano-Reggiano, or other good-quality parmesan cheese (about 2 cups)
1 pound elbow macaroni
1/2 teaspoon minced garlic
4 ounces grated cheddar cheese
4 ounces grated fontina cheese
4 ounces grated gruyere cheese
1/4 cup fresh bread crumbs
1/2 teaspoon Essence or Creole Seasoning
|
1st Keep
 akhitk
|
Comments