Emeril's Delmonico Macaroni and Cheese | Emerils.com
In this version of mac-n-cheese, ditalini pasta is coated with a rich bechamel sauce and three cheeses for a kicked up version of a beloved classic. this is the perfect side dish for the Delmonico...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.emerils.com.
Ingredients
- 5 tablespoons butter
- 1 cup panko breadcrumbs or other coarse, dry breadcrumbs
- ¼ cup all-purpose flour
- 2½ cups whole milk
- One 12-ounce can evaporated milk
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 pound coarsely grated fontina cheese
- ½ pound coarsely grated provolone cheese
- ½ pound coarsely grated Parmigiano-Reggiano cheese
- 1 pound dried ditalani pasta, cooked in salted water according to package directions, drained and set aside
- 1 tablespoon chopped fresh parsley leaves
- 1 tablespoon chopped fresh chives, plus more for garnish
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