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    Emeril's Sausage Macaroni and Cheese

    Source of Recipe

    Emeril Lagasse

    List of Ingredients

    9 tablespoons unsalted butter
    1/2 lb elbow macaroni
    1 lb 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 of Emeril
    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 breadcrumbs

    Recipe

    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.

 

 

 


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