Ingredients

Directions

1. Preheat oven to 375 degrees.

2. 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.

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

4. 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.

5. 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,(Emeril's Essence would be great!) 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.

Makes 4 servings

Recipe copyright ©1999 by Emeril Lagasse

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