The title of this recipe says it all. Sinfully delicious.
Recipes courtesy of EMERIL'S COOKING WITH POWER , William Morrow © 2013
|6 tablespoons (3/4 stick) unsalted butter||6 tablespoons all-purpose flour|
|1/2 cup chopped yellow onion (about 1/2 small onion)||5 cups whole milk|
|1 1/2 teaspoons minced garlic (about 2 large cloves)||1 pound macaroni, uncooked|
|1 teaspoon salt||8 ounces fresh mozarella cheese, cut into pieces or sliced|
|1/4 teaspoon freshly ground black pepper||4 ounces packaged whole-milk or part-skim milk mozzarella cheese, cut into pieces or sliced|
|pinch cayenne pepper||12 ounces cheddar cheese, cut into pieces or sliced|
|pinch sweet paprika||1 cup Panko crumb topping (recipe follows), plus more for garnish if desired|
In a small saucepan, melt the butter over medium heat. Stir in the onion, garlic, salt, black pepper, cayenne, and paprika and cook for 3 minutes or until the onion is soft and translucent. Stir in the flour and cook for 1 minute longer. Whisk in the milk, bring to a simmer, and cook for 10 minutes. Then remove the pan from the heat.
Combine the macaroni with the fresh mozzarella, packaged mozzarella, and two thirds of the cheddar in a multi-cooker. Add the milk mixture and stir to combine. Close the lid and set the machine to the “slow cook” program for 3 hours. Stir the mixture midway through.
Ten minutes before the end of the cooking time, top the macaroni and cheese with the remaining cheddar and the Panko Crumb Topping and replace the lid.
Serve the macaroni and cheese with additional Panko Crumb Topping if desired.
Panko Crumb Topping
2 tablespoons unsalted butter
2 cups panko breadcrumbs
¼ teaspoon salt
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