Best 7 Kicked Up Mac And Cheese By Emeril Lagasse Recipes

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Indulge in a culinary adventure with Emeril Lagasse's tantalizing Kicked-Up Mac and Cheese, a dish that elevates the classic comfort food to a whole new level. Featuring a rich and creamy cheese sauce infused with a blend of three cheeses - sharp cheddar, Gruyère, and Parmesan - this mac and cheese promises an explosion of flavors in every bite. But Emeril doesn't stop there; he adds a touch of heat with a hint of cayenne pepper and a generous amount of freshly chopped jalapeños, creating a perfect balance between creamy and spicy. Served with a golden-brown crust and a sprinkle of crispy bacon, this dish is sure to satisfy your cravings for a hearty and flavorful meal.

Here are our top 7 tried and tested recipes!

KICKED UP MAC AND CHEESE



KICKED UP MAC AND CHEESE image

Provided by Emeril Lagasse

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 8

2 teaspoons butter
2 eggs
2 cups whole milk
Salt and white pepper
2 cups grated Cheddar cheese
2 cups grated White Cheddar cheese
1 cup ham, diced
2 pound bag tater tots, thawed

Steps:

  • Preheat the oven to 350 degrees F. Grease a 9 by 9 by 2-inch square baking dish with the butter. In a mixing bowl, whisk the eggs and milk together. Season the mixture with salt and pepper. 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 with the remaining cheese. Place in the oven and bake for 40 to 45 minutes or until the top is golden brown.

KICKED UP MAC AND CHEESE



Kicked Up Mac and Cheese image

Provided by Emeril Lagasse

Categories     main-dish

Yield 4 to 6 servings

Number Of Ingredients 8

2 teaspoons butter
2 eggs
2 cups of whole milk
Salt and white pepper
2 cups grated Cheddar cheese
2 cups grated White Cheddar cheese
1 cup ham, diced
2 pound bag of tater tots, thawed

Steps:

  • Preheat the oven to 350 degrees F. Grease a 9 by 9 by 2-inch square baking dish with the butter. In a mixing bowl, whisk the eggs and milk together. Season the mixture with salt and pepper. 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 with the remaining cheese. Place in the oven and bake for 40 to 45 minutes or until the top is brown.

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.

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

KICKED UP MAC AND CHEESE



Kicked Up Mac and Cheese image

This ain't your grandma's mac and cheese.

Provided by HYPERPUPPY

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes     Baked Macaroni and Cheese Recipes

Time 1h10m

Yield 8

Number Of Ingredients 13

1 ½ cups rotelle pasta
4 tablespoons butter, divided
¼ cup all-purpose flour
3 cups whole milk
1 teaspoon dry mustard
¾ teaspoon salt
½ teaspoon ground white pepper
3 teaspoons hot pepper sauce
1 cup shredded pepperjack cheese
1 ½ cups shredded sharp Cheddar cheese
½ cup grated Parmesan cheese
⅓ cup dry bread crumbs
2 teaspoons chili powder

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • In a large saucepan over medium heat, melt 2 tablespoons butter. Whisk in flour and cook, stirring, 1 minute. A little at a time, whisk in milk, mustard, salt, pepper and hot sauce. Bring to a gentle boil, stirring constantly. Boil 1 minute, then remove from heat and whisk in pepperjack, Cheddar and Parmesan until smooth. Stir in cooked pasta and pour into shallow 2 quart baking dish.
  • Melt remaining 2 tablespoons butter. Stir in bread crumbs and chili powder. Sprinkle over macaroni mixture.
  • Bake in preheated oven 30 minutes. Let stand 10 minutes before serving.

Nutrition Facts : Calories 351.9 calories, Carbohydrate 19.6 g, Cholesterol 68.7 mg, Fat 23.3 g, Fiber 1 g, Protein 16.4 g, SaturatedFat 13.8 g, Sodium 690.2 mg, Sugar 5 g

KICKED UP MAC AND CHEESE BY EMERIL LAGASSE



Kicked Up Mac and Cheese by Emeril Lagasse image

When I am in a hurry and need a potato dish this one has never failed me. It is quick and easy and very pleasy. hehe I have taken this to work parties, church gatherings, family functions and the list goes on... My husband is the one that makes the killer mashed potatoes and gravy but if I'm making potatoes and need to get it...

Provided by Kimberly Biegacki

Categories     Potatoes

Time 1h

Number Of Ingredients 10

2 tsp butter
2 large eggs
2 c whole milk
1 1/2 c grated cheddar cheese
1 1/2 c grated white cheddar cheese
2 lb bag of tater tos, thawed
salt and white pepper (or black pepper)
TOPPING
1/2 c cheddar cheese
1/2 c white cheddar cheese

Steps:

  • 1. Preheat the oven to 350 degrees F. Grease a 9x12 inch square baking dish with the butter. In a mixing bowl, whisk the eggs and milk together. Season the mixture with salt and pepper. Add 1 1/2 cup of the Cheddar cheese, 1 1/2 cup of the white cheddar cheese and the tater tots. Mix the mixture thoroughly. Pour the mixture into the prepared pan and sprinkle the top with the 1 cup remaining cheese.
  • 2. Place in the oven and bake for 40 to 45 minutes or until the top is golden brown. (Sometimes I add a little Cayenne to it for another kick. hehe)
  • 3. Delicious served up with some steaks & a nice salad.

Tips:

  • Use a flavorful cheese blend. A combination of sharp cheddar, Parmesan, and Gruyère cheese will give your mac and cheese a rich and complex flavor.
  • Don't overcook the pasta. Cook the pasta until it is al dente, or slightly firm to the bite. This will prevent the pasta from becoming mushy.
  • Make a roux. A roux is a mixture of butter and flour that is used to thicken the cheese sauce. A roux will help to create a smooth and creamy sauce.
  • Use milk and cream. A combination of milk and cream will give your cheese sauce a rich and creamy texture. You can also use all milk or all cream, depending on your preference.
  • Season the sauce to taste. Add salt, pepper, and garlic powder to taste. You can also add other spices, such as paprika, cumin, or chili powder, to taste.
  • Top the mac and cheese with breadcrumbs. Breadcrumbs will add a crispy texture to the mac and cheese. You can also top the mac and cheese with grated Parmesan cheese, crumbled bacon, or chopped green onions.

Conclusion:

Emeril Lagasse's Kicked-Up Mac and Cheese is a delicious and easy-to-make dish that is perfect for any occasion. With its creamy cheese sauce, crispy breadcrumbs, and flavorful spices, this mac and cheese is sure to be a hit with everyone who tries it. So next time you're looking for a comforting and satisfying meal, give this recipe a try. You won't be disappointed!

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