Emerils Sausage Macaroni And Cheese Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

EMERIL'S SAUSAGE MACARONI AND CHEESE



Emeril's Sausage Macaroni and Cheese image

I adopted this recipe. It is very rich and creamy with the signature spicy kick of Emeril Lagasse. He is the King of Bam and Pork Fat. This mac and cheese has it all.

Provided by Ms B.

Categories     One Dish Meal

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 16

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

Steps:

  • 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.

KICKED UP SAUSAGE MACARONI AND CHEESE



Kicked Up Sausage Macaroni and Cheese image

Provided by Emeril Lagasse

Categories     main-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 23

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

Steps:

  • 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 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.
  • 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.
  • Combine all ingredients thoroughly and store in an airtight jar or container.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

MACARONI WITH 4 CHEESES!



Macaroni with 4 Cheeses! image

In this episode, chef Emeril does what he does best: comfort food kicked up yet another notch! Chef Emeril revisits a couple of classic comfort food dishes, Emeril-style!

Provided by Emeril Lagasse

Categories     main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 14

1/2 teaspoon minced garlic
4 ounces grated cheddar cheese
4 ounces grated fontina cheese
4 ounces grated gruyere cheese
1/4 cup fresh bread crumbs
1/2 teaspoon Essence or Creole Seasoning
4 tablespoons butter, plus 2 tablespoons, plus 1 tablespoon
4 tablespoons flour
2 cups half and half
3/4 teaspoon salt
1/4 teaspoon ground white pepper
1/4 teaspoon Emeril's Red Hot Sauce
8 1/2 ounces grated Parmigiano-Reggiano, or other good-quality parmesan cheese (about 2 cups)
1 pound elbow macaroni

Steps:

  • In a heavy, medium saucepan melt 4 tablespoons of the butter over low heat. Add the flour and stir to combine. Cook, stirring constantly, for 3 minutes. Increase the heat to medium and whisk in the half and half little by little. Cook until thickened, about 4 to 5 minutes, stirring frequently. Remove from the heat, season with the salt, pepper, hot sauce and 4 ounces of the grated parmesan. Stir until cheese is melted and sauce is smooth. Cover and set aside.
  • Preheat the oven to 350 degrees F.
  • Fill a large pot with water and bring to a boil over high heat. Add salt to taste and, while stirring, add the macaroni. Return to a boil, reduce the heat to a low boil and cook for about 5 minutes, or until macaroni is very al dente (slightly undercooked). Drain in a colander and return the macaroni to the pot. Add 2 tablespoons of the butter and the garlic and stir to combine. Add the bechamel sauce and stir until well combined. Set aside.
  • Using the remaining tablespoon of butter, grease a 3-quart baking dish or casserole and set aside.
  • In a large bowl combine 4 ounces of the remaining parmesan cheese, cheddar, fontina and gruyere cheeses. Toss to combine.
  • Place one-third of the macaroni in the bottom of the prepared baking dish. Top with one-third of the mixed cheeses. Top with another third of the macaroni and another third of the cheese mixture. Repeat with the remaining macaroni and cheese mixture. In a small bowl combine the bread crumbs, remaining 1/2 ounce of grated parmesan, and the Essence and toss to combine. Sprinkle this over the top of the macaroni and cheese.
  • Bake for 40 to 45 minutes, or until the macaroni and cheese is bubbly and hot and the top is golden brown. Remove from the oven and allow to sit for 5 minutes before serving.

COUNTRY SAUSAGE MACARONI & CHEESE



Country Sausage Macaroni & Cheese image

Make and share this Country Sausage Macaroni & Cheese recipe from Food.com.

Provided by Annas Mom

Categories     < 60 Mins

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 lb pork sausage
1 1/2 cups milk
12 ounces processed cheese, cut into cubes
1/2 cup Dijon mustard
1 cup diced fresh tomatoes or 1 cup drained canned tomato
1 cup sliced mushrooms
1/3 cup sliced green onion
1/8 teaspoon cayenne pepper
12 ounces uncooked elbow macaroni
2 tablespoons parmesan cheese

Steps:

  • Preheat oven to 350. Crumble and cook sausage in medium skillet until browned. Drain on paper towels.
  • Combine milk, cheese and mustard in saucepan; cook and stir over low heat until cheese melts and mixture is smooth. Stir in sausage, tomatoes, mushrooms, green onions and cayenne pepper. Remove from heat.
  • Cook macaroni according to package directions. Drain.
  • Combine macaroni and cheese mixture in large bowl; toss until well coated. Spoon into greased 2 quart casserole dish.
  • Cover and bake 15 to 20 minutes. Stir, sprinkle with Parmesan cheese. Bake, uncovered, 5 minutes more. Let stand 10 minutes before serving.

Nutrition Facts : Calories 1067.2, Fat 57.8, SaturatedFat 26.1, Cholesterol 151.6, Sodium 2531.9, Carbohydrate 83.7, Fiber 4.8, Sugar 10.6, Protein 52

EMERIL'S SAUSAGE POT



Emeril's Sausage Pot image

I hesitated to post this, because I tend to avoid this sort of BAM-cooking. Nonetheless, this recipe is a real crowd pleaser, and so easy to make. By the way, the Cracklins, green onions, and Creole seasoning can be omitted without any serious impact.

Provided by PA-Dave

Categories     Meat

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 14

2 tablespoons olive oil
2 onions, large,sliced
2 pieces bacon, diced large (1-inch thick, 5-inch long)
salt
ground black pepper
1/2 cup creole mustard
2 (12 ounce) bottles beer (pick something with flavor -- not light)
5 hot dogs
5 lbs assorted sausage
2 lbs sauerkraut (or more to taste)
2 tablespoons garlic, chopped
cracklings (fried pork skins)
green onion
creole seasoning

Steps:

  • In a large pot or Dutch Oven, saute onion in olive oil for 2 minutes Add bacon, seasoning with salt and pepper.
  • Cook for 5 minutes, or until bacon begins to render and onions are beginning to carmelize.
  • Add Creole mustard and the beer.
  • Stir.
  • Add HALF the sausage.
  • You may want to cut the sausage into bun-length sections.
  • Add the sauerkraut on top of the sausage.
  • Add the rest of the sausage.
  • Add the hot dogs, and the garlic.
  • Bring to a boil.
  • Reduce to a simmer, cover and cook for 45 minutes.
  • Garnish with Cracklins, green onions, and Creole seasoning.

BEST EVER"MAC AND CHEESE"! EMERIL'S CHALLENGE WINNER!



Best Ever

On ABC this morning( Feb. 29th) the winner of the Mac and Cheese challenge Emeril had going prepared this dish! Everyone raved and I thought that for those of you that are lovers of this dish. (who isn't? :-)) Would like the recipe

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

EMERIL'S MAC AND CHEESE



Emeril's Mac and Cheese image

Make and share this Emeril's Mac and Cheese recipe from Food.com.

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.

More about "emerils sausage macaroni and cheese food"

CHEESE AND MACARONI | EMERILS.COM
cheese-and-macaroni-emerilscom image
Directions. In a small saucepan, melt the butter over medium heat. Stir in the onion, garlic, salt, black pepper, cayenne, and paprika and cook for 3 minutes or until the onion is soft and translucent. Stir in the flour and cook for 1 minute …
From emerils.com


EMERIL'S KICKED UP MAC AND CHEESE RECIPE - EASY RECIPES
Kicked-Up Sausage Macaroni and Cheese. teaspoon Emeril’s Original Essence DIRECTIONS Preheat the oven to 350 degrees F. Butter a 2-quart baking dish with 1 tablespoon of the …
From recipegoulash.cc


EMERIL'S SAUSAGE MACARONI AND CHEESE RECIPE - FOOD.COM
Mar 23, 2013 - I adopted this recipe. It is very rich and creamy with the signature spicy kick of Emeril Lagasse. He is the King of Bam and Pork Fat. This mac and. Pinterest. Today. …
From pinterest.com


KICKED UP MAC AND CHEESE (EMERIL LAGASSE) RECIPE
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 …
From foodhousehome.com


MACARONI AND CHEESE | EMERILS.COM
Kicked-Up Sausage Macaroni and Cheese. Kick-up your mac and cheese with Italian sausage. This is an easy weeknight meal or a great side for company. Prep Time: 15 minutes. Total …
From emerils.com


KICKED UP SAUSAGE MACARONI AND CHEESE RECIPE EMERIL LAGASSE …
The best 3 wines to pair with KICKED UP SAUSAGE MACARONI AND CHEESE RECIPE EMERIL LAGASSE FOOD NETWORK are below. Enjoy any of these with confidence: 1) …
From delipair.com


MACARONI WITH FOUR CHEESES | EMERILS.COM
Melt 4 tablespoons butter over low heat in a heavy medium saucepan. Add the flour and stir to combine. Cook, stirring constantly, for 3 minutes. Increase the heat to medium and whisk in …
From emerils.com


EMERIL S SAUSAGE MACARONI AND CHEESE RECIPE - WEBETUTORIAL
Emeril s sausage macaroni and cheese is the best recipe for foodies. It will take approx 55 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make …
From webetutorial.com


KICKED-UP SAUSAGE MACARONI AND CHEESE | EMERILS.COM
Preheat the oven to 350 ° F. Butter a 9- by 13-inch 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 …
From emerils.com


SAUSAGE | EMERILS.COM
At Emeril's, it is made with our own traditional boudin in-house, and serve it with our homemade Andouille sausage along with southern cooked greens, beer braised onions, whole grain …
From emerils.com


Related Search