One night I was craving homemade mac n' cheese like nobodys business. I got online and found this recipe on the Food Network. It is an Emeril Lagasse recipe and it was great!!!
6 TBSP unsalted butter
1/2 lb elbow macaroni
6TBSP All-purpose flour
3 cups whole milk
1 tsp salt
1/4 tsp ground black pepper
2 1/2 grated cheddar (about 6 ounces)
1/2 cup fine bread crumbs
1 teaspoon Essence, recipe follows
Preheat oven to 350 degrees. Butter a 2 quart baking dish with 1 TBSP of the butter and set aside.
Bring a large pot of water to a boil. Add the macaroni and cook until dente, about 10 min. Drain in a colander and rinse under cold running water. Drain well.
Melt the remaining 5 TBPS butter in a heavy 3-quart saucepan over medium heat. Add the flour, and stirring constantly with a wooden spoon, cook over medium heat for 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 minutes. Remove from heat. Add the salt, pepper, cayenne, and 2 cups of the cheese, and stir well. Add the noodles and stir well. Pour into prepared dish.
In a mixing bowl, combine the remaining 1/2 cup of cheese with the bread crumbs and Essence. Sprinkle evenly over the macaroni and bake until golden brown and bubbly, about 25 minutes.
Essence (Emeril's Creole Seasoning)
2 1/2 TBSP Paprika
2 TBSP Salt
2 TBSP Garlic Powder
1 TBSP Black Pepper
1 TBSP Onion Powder
1 TBSP Cayenne Pepper
1 TBSP Dried Leaf Oregano
1 TBSP Drie Thyme
Combine all ingredients throughly and store in an airtight jar or container
Recipe from "New New Orleans Cooking" by Emeril Lagasse and Jesse Tirsch. Published by William Morrow, 1993.