Best Emerils Best Mac N Cheese Ever Challenge Recipes

Best Ever

Provided by Koechin Chef

Categories Cheese

Time 1h10m

Yield 12-14 serving(s)

Number Of Ingredients 14

1 lb cavatappi pasta or 1 lb elbow macaroni, cooked al dente
1 head garlic, roasted
1 teaspoon olive oil
1/2 lb applewood smoked bacon
1 1/2 cups fresh white breadcrumbs (5 slices)
1/2 cup parmigiano-reggiano cheese, grated
8 tablespoons butter
1/4 cup shallot, minced
1/2 cup flour
1 quart whole milk
6 ounces gruyere cheese, grated
8 ounces extra-sharp cheddar cheese, grated
1/2 teaspoon pepper
1/4 teaspoon fresh nutmeg, grated

Steps:

Preheat oven to 375°F.
Cut top of garlic, sprinkle with oil, salt and pepper. Wrap tightly in foil and roast about 45 minute until soft. unwrap and cool. Remove the garlic paste and mash with a fork. (this will be added to the sauce).
Cook bacon until crisp. drain and crumble. Reserve 1 Tbs. bacon fat.
Topping:.
Combine bread crumbs, bacon, Parmesan cheese and 2T melted butter. Set aside.
Saute shallots in reserved bacon fat until soft. Add remaining 6 T butter.
Add flour and cook for a couple of minutes.( A whisk works best.).
Add roasted garlic and slowly stir in the milk. Slowly bring to a boil until thickened.
Remove from heat and add salt, pepper, nutmeg, Gruyere and cheddar. stir until cheese is melted. Taste to check for more salt and pepper.
Stir in the cooked pasta. Pour into a baking dish and cover top with "The Topping.".
Cover baking dish with foil and bake 15 minute at 375°F Uncover and bake until sauce bubbles and topping has browned.

Nutrition Facts : Calories 557.1, Fat 31.2, SaturatedFat 16.5, Cholesterol 87.2, Sodium 793.4, Carbohydrate 42.1, Fiber 1.6, Sugar 5.6, Protein 26.2

KICKED UP MAC AND CHEESE image

Provided by Emeril Lagasse

Categories main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 8

2 teaspoons butter
2 eggs
2 cups whole milk
Salt and white pepper
2 cups grated Cheddar cheese
2 cups grated White Cheddar cheese
1 cup ham, diced
2 pound bag tater tots, thawed

Steps:

Preheat the oven to 350 degrees F. Grease a 9 by 9 by 2-inch square baking dish with the butter. In a mixing bowl, whisk the eggs and milk together. Season the mixture with salt and pepper. Add 1 cup of the Cheddar cheese, 1 cup of the White Cheddar cheese, the ham and the tater tots. Mix the mixture thoroughly. Pour the mixture into the prepared pan and sprinkle the top with the remaining cheese. Place in the oven and bake for 40 to 45 minutes or until the top is golden brown.

Emeril's Mac and Cheese image

Provided by mosma

Categories Cheese

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 10

6 tablespoons unsalted butter
1/2 lb elbow macaroni
6 tablespoons all-purpose flour
3 cups whole milk
1 teaspoon salt
1/4 teaspoon ground black pepper
1 pinch cayenne
2 1/2 cups grated cheddar cheese (about 6 ounces)
1/2 cup fine breadcrumbs
1 teaspoon Emeril's Original Essence

Steps:

Preheat the oven to 350 degrees F. Butter a 2-quart baking 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.
Melt the remaining 5 tablespoons 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 the heat.
Add the salt, pepper, cayenne, and 2 cups of the cheese, and stir well. Add the noodles and stir well. Pour into the 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.
Remove from the oven and let rest for 5 minutes before serving.