Macaroni with 4 Cheeses

By norsegal8

Ingredients

• 7 Tbsp. butter, divided
• 4 Tbsp. flour
• 2 cups half and half
• 3/4 tsp. salt
• 1/4 tsp. white pepper
• 1/4 tsp. hot sauce
• 8 1/2 ounces grated Parnigiano-Reggiano (about 2 cups)
• 1 lb. elbow macaroni
• 1/2 tsp. minced garlic
• 4 oz. grated cheddar cheese
• 4 oz. grated Fontina cheese
• 4 oz. grated Gruyere cheese
• 1/4 cup fresh bread crumbs
• 1/2 tsp Emeril's Essence*
• 2 1/2 Tbsp. paprika
• 2 Tbsp. salt
• 2 Tbsp. garlic powder
• 1 Tbsp. black pepper
• 1 Tbsp. onion powder
• 1 Tbsp. cayenne pepper
• 1 Tbsp. dried leaf oregano
• 1 Tbsp. fried thyme

Details

Preparation time 30mins
Cooking time 31mins

Preparation

Step 1

In a heavy, medium saucepan melt 4 Tbsp. of the butter over low heat. Add the flour all at once and stir to combine. Cook, stirring constantly, for about 3 minutes. Increase the heat to medium and whisk in the half and half gradually. Cook until thickened, about 4 to 5 minutes, stirring frequently. Remove from the heat and season with the salt, pepper, hot sauce, and 4 ounces of the grated Parmesan. Stir until the cheese is melted and the sauce is smooth. Cover and set aside.

Preheat the oven to 350 degrees.

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, and reduce the heat to low and cook for about 5 minutes, or until the macaroni is slightly undercooked. Drain in a colander and return the macaroni to the pot. Add 2 Tbsp. of the butter and the garlic and stir to combine. Add the sauce and stir well until combined. Set aside.

Using the remaining Tbsp. of butter, grease a 3-quart baking dish or casserole and set aside. In a large bowl, combine all the remaining cheeses (except the Parmesan). Toss until well mixed.

Place one-third of the macaroni on the bottom of the baking dish. Top with one-third of the cheese mixture. Repeat with the remaining macaroni and the remaining cheese.

In a small bowl, combine the bread crumbs, remaining Parmesan cheese 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 is bubbly and hot and the top is golden brown. Remove from the oven and allow to sit for 5 minutes before serving.