Recipe by MizEmerilLagasse
This is a wonderful recipe that will fill your house with it's smell as it bakes. One of the best kid pleasing recipes in the world too. Thank you for trying it. ENJOY!
Top Review by RockinChef
Okay, sense it is macaroni month, I decided to try one of my most favorite Chefs mac n' cheese to see if I liked it. I must say that I did change the recipe a little by adding cream instead of just milk and by adding a few more seasonings like curry powder and a little chili powder to just spice it up a by and I also added a little Asiago cheese for more cheese flavor, sense that seemed to be the problem with the other reviewers. In the all and all, this was a great recipe, and I will be making it again.
- 1 lb elbow macaroni, cooked and drained
- 3 tablespoons butter
- 1 tablespoon olive oil
- 3 tablespoons all-purpose flour
- 2 cups milk
- 8 ounces mozzarella cheese, grated
- 4 ounces monterey jack cheese, grated
- 3⁄4 cup parmesan cheese, grated, divided
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon salt
- 1 teaspoon paprika (optional)
- 1⁄2 teaspoon dried basil
- 1⁄2 teaspoon dried oregano
- 1 teaspoon dried parsley
Directions See How It's Made
- Preheat oven to 350°F.
- In a medium sauce pan, melt the butter in the olive oil over medium heat.
- Add the flour and cook for 3 minutes, stirring constantly, until it smells slightly nutty.
- Whisk in the milk and bring to a boil, stirring occasionally.
- Remove from the heat and stir in the mozzarella, monterey jack, 1/2 cup parmesan, pepper, salt, paprika, basil, oregano, and parsley.
- Pour over the elbow noodles and mix until combined.
- Pour into a greased square baking dish and bake for 20-30 minutes in the oven or until bubbling.
- Remove from the oven, and sprinkle with 1/4 cup parmesan cheese.
- Let stand for 10 minutes before serving.
- Serving Suggestions: Grilled steak, broccoli, boiled potatoes, fried chicken, and honey glazed ham.