Cheese and Macaroni

The title of this recipe says it all. Sinfully delicious.

Recipes courtesy of EMERIL'S COOKING WITH POWER , William Morrow © 2013

Cheese and Macaroni

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    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


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    • 1

      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.

    • 2

      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.

    • 3

      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.

    • 4

      Serve the macaroni and cheese with additional Panko Crumb Topping if desired.


    Panko Crumb Topping

    2 cups

    2 tablespoons unsalted butter

    2 cups panko breadcrumbs

    ¼ teaspoon salt



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