Kicked Up Sausage Macaroni and Cheese (Emeril Lagasse) |
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Prep Time: 35 Minutes Cook Time: 30 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Ingredients:
9 tablespoons unsalted butter |
1/2 pound elbow macaroni |
1 pound homemade-style spicy pork sausage, removed from casings and crumbled |
1 cup chopped yellow onions |
1/2 cup chopped green bell peppers |
1 tablespoon essence, recipe follows |
4 teaspoons minced garlic |
1/2 teaspoon anise seeds |
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 grated sharp cheddar cheese (8 ounces) |
1/2 cup fine dry bread crumbs |
2 1/2 tablespoons paprika |
2 tablespoons salt |
2 tablespoons garlic powder |
1 tablespoon black pepper |
1 tablespoon onion powder |
1 tablespoon cayenne pepper |
1 tablespoon dried leaf oregano |
1 tablespoon dried thyme |
Directions:
1. Preheat the oven to 350 degrees F.
2. Butter a large casserole dish with 1 tablespoon of the butter and set aside.
3. 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.
4. 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.
5. Melt the remaining stick of 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.
6. 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.
7. Remove from the oven and let rest for 5 minutes before serving.
8. Essence (Emeril's Creole Seasoning):
9. Combine all ingredients thoroughly and store in an airtight jar or container.
10. Yield: about 2/3 cup
11. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
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