Скачать или смотреть Emeril Makes Kicked Up Mac & Cheese (ft. @AlixTraeger )

Today, Emeril is challenged by ‪@AlixTraeger‬ to make a kicked up Mac n Cheese.

ANDOUILLE-CRAWFISH MAC AND CHEESE

Kosher salt
1 pound pasta, preferably small ribbed shells
2 tablespoons extra virgin olive oil
½ pound andouille sausage, cut into ¼ moons
1 pound cooked Louisiana crawfish tails
Emeril’s Original Essence, to taste
3 to 3 ½ cups heavy cream, as needed
4 tablespoons butter
8 ounces yellow cheddar, grated
8 ounces white cheddar, grated

Bring a large pot of salted water to a boil and add the pasta; cook until al dente, then drain pasta and set aside.

Heat a large, heavy pot (such as an enamelled cast iron Dutch oven) over medium high heat. Add the olive oil and sausage. Cook, stirring, until sausage renders its fat and caramelizes. While the sausage is cooking, season the crawfish tails with Essence and set aside.

When the sausage is lightly golden and has rendered its fat, add 2 cups of the cream and bring to a simmer. Add the drained pasta and the butter and stir to combine. Reduce the heat to medium-low and add a bit more cream, then add the seasoned crawfish tails and fold everything together. Continue stirring and adding cream little by little until there is enough cream to thoroughly coat the pasta and crawfish. Season with Essence to taste. Add half of the grated cheeses and begin stirring and folding everything together until the cheese begins to melt. Add remaining cheese and the remaining cream and stir until cheeses are melted and everything is coated in a velvety cheese sauce. Taste and adjust the seasoning with Essence and salt if necessary. Do not allow sauce to boil (sauce will become grainy).

Serve immediately.

Serves 6 to 8


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