Emerils Seafood Mac And Cheese

EMERIL'S SEAFOOD MAC AND CHEESE

Steps:

• Preheat oven to 400 degrees. In a large pot of boiling salted water, cook macaroni 2 minutes less than al dente. Drain; rinse with cold water. Set aside.
• While pasta is cooking, melt butter over medium in a large saucepan. Transfer 2 tablespoons melted butter to a medium bowl, and reserve. Add onion and garlic to pan; cook until softened, 3 to 5 minutes. Add flour; cook, stirring, 1 minute. Add milk; whisk until smooth. Bring to a boil; reduce to a simmer, and cook until sauce has thickened, 2 to 3 minutes. Season with 3/4 teaspoon salt, 1/2 teaspoon pepper, and nutmeg.
• Remove pan from heat. Fold in seafood, macaroni, and cheese; transfer to a shallow 4-quart baking dish. To bowl with reserved melted butter, add breadcrumbs and Creole seasoning; toss, and scatter over macaroni mixture. Place baking dish on a rimmed baking sheet. Bake until topping is golden and sauce is bubbling, 15 to 20 minutes. Let cool 5 minutes before serving.

SEAFOOD MAC AND CHEESE

Steps:

• Preheat the oven to 375 degrees F.
• Bring a large pot of salted water to a boil add 1 tablespoon olive oil.
• Heat the remaining tablespoon olive oil in a large skillet over medium-high heat. Add the garlic and onion and cook, stirring occasionally, until they start to soften, about 5 minutes. Add the crab and cook, stirring occasionally, until the crab starts to brown, 3 to 5 minutes. Scoop the contents of the skillet into a bowl and set aside.
• Deglaze the skillet with the sherry and reduce for about 5 minutes. Add the butter to melt, then add the flour and cook, stirring, until there are no remaining clumps. Whisk in the heavy cream, milk, parsley, tarragon, thyme, mustard and paprika, followed by the Gruyere, Parmesan and 8 ounces of the Cheddar. Bring to a simmer, then lower the heat and simmer on low for 10 minutes. Season with salt and pepper.
• Meanwhile, add the noodles to the boiling water and cook according to the package instructions. Reserve 1 cup pasta water, then drain the noodles and return them to the pot (I like to just leave a little pasta water in the pot when I drain it). Add the cheese sauce, cream cheese and crab and mix well. (If the mixture is too stiff, add some pasta water 1/4 cup at a time.) Season with more salt and pepper, if needed.
• Pour the mixture into a 9-by-13-inch baking dish. Layer the remaining 4 ounces Cheddar evenly over the top. Bake until the cheese is nice and brown, 10 to 15 minutes. (Be careful, the cheese may bubble over in the oven.) Let rest for 15 to 20 minutes before serving. Sprinkle with parsley.

SMOKED GOUDA CHEESE MACARONI

Steps:

• Preheat the oven to 375 degrees F. Put the water, 1/2 teaspoon of the salt, and the oil in a large, heavy saucepan over high heat and bring to a boil. Add the macaroni and cook, stirring occasionally, until tender, about 8 minutes. In a small, heavy saucepan, melt 2 tablespoons of the butter over medium heat. Add the flour and cook, stirring constantly, for 2 minutes. Slowly add the milk, whisking constantly. Add the remaining 1/2 teaspoon salt and the white pepper and continue whisking until the sauce is smooth and thick enough to coat the back of a wooden spoon, about 8 minutes. Remove the white sauce from the heat and stir in the cheese. Continue stirring until the cheese melts. Lightly grease a 6 1/2 by 10-inch casserole dish with the remaining 1/2 teaspoon butter. Combine the cheese sauce and macaroni in a large mixing bowl and mix well. Pour into the prepared casserole and bake until lightly golden on top, about 20 minutes. Remove from the oven and serve hot. Garnish with parsley.

EMERIL'S MAC AND CHEESE

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.

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

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.