Emeril's Macaroni and Cheese

Ingredients

Cooking Directions

Preheat oven to 375 degrees.

Put the water, 1/2 tsp. of salt, and oil in a large, heavy saucepan over high heat and bring to a boil. Add the macaroni and cook — stirring occasionally, until tender for about 8 minutes. Drain and rinse under cool water — set aside.

In a large sauté pan cook bacon until crispy for about 6 to 8 minutes. Remove and drain on paper towels. Set aside.

In a small-heavy saucepan — melt 2 tbsp. 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 tsp. salt and 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 6 oz of the cheese. Add the bacon. Continue stirring until the cheese melts.

Lightly grease a 6 1/2 x 10 inch dish casserole dish with the remaining 1/2 tsp. butter. Combine the cheese sauce, macaroni, and bacon in a large mixing bowl and mix well. Taste and season , if necessary.

Pour into the prepared casserole and sprinkle remaining 2-oz cheese on top. Bake until lightly golden on top, about 20 minutes. Remove from the oven and serve hot.

Recipe copyright ©1999 by Emeril Lagasse