Emeril's Smoked Gouda Macaroni |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Finally found my favorite, most ultimate comfort food! This is published in Emeril's Everyday's A Party Cookbook. It's my favorite of all his books because my old house is in it. Our old house, which was under 8' of water for 3 weeks after Katrina, was such a great place to entertain...ahhh, the memories. Anyway, Emeril calls for 1/4 lb of grated smoked gouda but we liked half cheddar, half gouda so it isn't too smoky. Serve with some fried catfish fresh from the pond and a tall iced tea with mint. Ingredients:
6 cups water |
1 teaspoon salt |
1/8 teaspoon vegetable oil |
1 lb small elbow macaroni |
2 tablespoons unsalted butter |
1/2 teaspoon unsalted butter |
2 tablespoons flour |
2 1/2 cups milk |
1/4 teaspoon white pepper, freshly ground |
1/4 lb smoked gouda cheese, grated |
Directions:
1. Preheat the oven to 375 degrees.
2. Put the water, 1/2 tsp salt, and the oil in a large heavy saucepan over high heat and bring to a boil.
3. Add the macaroni and cook, stirring occsionally, until tender, about 8 minutes.
4. Drain and rinse under cool water.
5. Set aside.
6. In a small, heavy saucepan, melt 2 tbs of the butter over medium heat.
7. Add the flour and cook, stirring constantly, for 2 minutes.
8. Slowly add the milk, whisking constantly.
9. Add the remaining 1/2 tsp salt and the pepper and continue whisking until the sauce is smooth and thick enough to coat the back of a wooden spoon, about 8 minutes.
10. Remove the white sauce from the heat and stir in the cheese.
11. Continue stirring until the cheese melts.
12. Lightly grease a 6.5x10 casserole dish with the remeining 1/2 tsp butter.
13. Combine the cheese sauce and macaroni in a large mixing bowl and mix well.
14. Pour into the prepared casserole and bake until lightly golden on top, about 20 minutes.
15. Remove from the oven and serve hot.
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