Emeril's Sausage Macaroni and Cheese
photo by Ms B.
- Ready In:
- 55mins
- Ingredients:
- 16
- Serves:
-
4-6
ingredients
- 9 tablespoons unsalted butter
- 1⁄2 lb elbow macaroni
- 1 lb homemade-style spicy pork sausage, removed from casings and crumbled
- 1 cup yellow onion, chopped
- 1⁄2 cup green bell pepper, chopped
- 1 tablespoon Emeril's Original Essence (see Emeril's Essence Creole Seasoning)
- 4 teaspoons garlic, minced
- 1⁄2 teaspoon anise seed
- 1⁄4 cup butter
- 1⁄2 cup all-purpose flour
- 3 cups whole milk
- 1 teaspoon salt
- 1⁄2 teaspoon ground black pepper
- 1⁄8 teaspoon cayenne
- 3 cups sharp cheddar cheese, grated (8 ounces)
- 1⁄2 cup fine dry breadcrumb
directions
- Preheat the oven to 350 degrees F.
- Butter a large casserole dish with 1 tablespoon of the butter and set aside.
- Bring a large pot of salted water to a boil.
- Add the macaroni and cook until al dente, about 10 minutes.
- Drain in a colander and rinse under cold running water.
- Drain well.
- In a large skillet over medium-high heat, cook the sausage, stirring, until browned and the fat is rendered.
- Remove with a slotted spoon and drain on paper towels.
- Pour off all but 1 tablespoon of fat from the pan.
- Add the onions, bell peppers, and 1 teaspoon of the Essence, and cook, stirring, over medium-high heat until soft, about 3 minutes.
- Add the garlic and anise seeds, and cook, stirring, for 1 minute.
- Remove from the heat.
- Melt the butter in a large, heavy saucepan over medium heat.
- Add the flour, and stirring constantly with a wooden spoon, cook over medium heat until thick, 3 to 4 minutes, being careful not to let the flour brown.
- Using a whisk, add the milk in a steady stream and cook, whisking constantly, until thick and smooth, 4 to 5 minutes.
- Remove from the heat.
- Add the salt, pepper, cayenne, and 2 cups of the cheese, and stir well.
- Add the noodles, cooked sausage and vegetables, and stir well to combine.
- Pour into the prepared baking dish.
- In a mixing bowl, combine the remaining 1 cup of cheese with the breadcrumbs and remaining 2 teaspoons of Essence.
- Sprinkle over the macaroni and bake until golden brown and bubbly, about 25 minutes.
- Remove from the oven and let rest for 5 minutes before serving.
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RECIPE SUBMITTED BY
Ms B.
United States