Day 16 - Macaroni & Cheese....among other things

I have been working my tail off lately, trying to get Christmas presents done. I have a couple of sewing projects that I can post (a pair of jammies I made for Saya & her halloween costume), but everything else is mum until Christmas is over, sorry! Don't want to ruin surprises :-)

But I made dinner the other night for my family & father in law. He had asked for meatloaf, so we had meatloaf & cornbread, & macaroni & cheese. I wanted to share the macaroni, because I have been asked by some people to post it....so here you go!!


4 Cheese Macaroni
courtesy of Emeril Legasse

Ingredients:
4 tbsp butter (plus 2 tbsp plus 1 tbsp)
4 tbsp flour
2 cups half and half
3/4 tsp salt
1/4 tsp white pepper
1/4 tsp hot sauce
8 1/2 oz parmigiano-reggiano cheese (grated)
1 lb elbow macaroni
1/2 tsp garlic (minced)
4 oz cheddar (grated)
4 oz fontina (grated)
4 oz gruyere (grated)
1/4 cup bread crumbs
1/2 tsp essence


Method:

In a heavy sauce pan melt 4 tbsp butter over low heat. Add the flour & stir to combine. Cook stirring constantly, for 3 min. Increase heat to medium & whisk in half and half little by little. Cook until thickened about 4-5 min, stirring frequently. Remove from heat, season with salt, pepper, hot sauce, & 4 oz grated parmesan. Stir until cheese is melted & sauce is smooth. Cook & set aside.

Fill a large pot with water & bring to a boil over high heat. Add salt to taste while stirring, add macaroni. Return to a boil, reduce heat to a low boil & cook for about 5 min, or until macaroni is very aldente. Drain in a colander & return the macaroni to the pot. Add 2 tbsp butter & garlic. Stir to combine. Add sauce & stir until well combined. Set aside.

Using 1 tbsp butter, grease 3 quart baking dish.

In a large bowl combine parm cheddar, fontina, & gruyere. Toss to combine; layer like lasagna. combine bread crumbs & essence & sprinkle over top. Bake 40-45 min; allow 5 min for cooling.