New Favorite Mac and Cheese

Yesterday I felt like having something cozy and wintery for dinner and Mac and Cheese seemed like just the thing. I searched online for a recipe that included sausage because Charlie loves those chicken and apple sausages you can buy at Costco and I have a bunch of them, so that led me to Emeril's Kicked Up Sausage Mac & Cheese. Emeril had his hey day a while back and I have to admit the Food Network snob in me longed for something a little more Giada, but after reviewing the ingredients and reviews of people that had made it I decided to go for it and I was NOT disappointed. Here's the recipe for all of you who may want something wintery and delicious. Happy 2009!!

Emeril's Kicked Up Sausage Mac & Cheese - I only made 1/2 and it was enough for about 4 servings
9 tablespoons unsalted butter
1/2 pound elbow macaroni
1 pound homemade-style spicy pork sausage, removed from casings and crumbled (I used Chef Bruce Aidell's Chicken & Apple Sausage - SO, SO good)
1 cup chopped yellow onions
1/2 cup chopped green bell peppers - I hate green peppers so I used red
1 tablespoon Essence - I used plain old Cajun Seasoning from my spice rack
4 teaspoons minced garlic
1/2 teaspoon anise seeds - skipped this
1/2 cup all-purpose flour
3 cups whole milk - Used non-fat and you couldn't tell
1 teaspoon salt
1/2 teaspoon ground black pepper
1/8 teaspoon cayenne
3 cups grated sharp cheddar cheese (8 ounces)- I used a combo of Coastal Cheddar from Costco and medium sharp cheddar... very good. I think you could get away with some low-fat cheddar in here if you were so inclined.
1/2 cup fine dry bread crumbs
Preheat the oven to 350 degrees F.

Butter a large casserole dish with 1 tablespoon of the butter and set aside.

Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente, about 10 minutes. Drain in a colander and rinse under cold running water. Drain well.

In a large skillet over medium-high heat, cook the sausage, stirring, until browned and the fat is rendered. Remove with a slotted spoon and drain on paper towels. Pour off all but 1 tablespoon of fat from the pan. Add the onions, bell peppers, and 1 teaspoon of the Essence, and cook, stirring, over medium-high heat until soft, about 3 minutes. Add the garlic and anise seeds, and cook, stirring, for 1 minute. Remove from the heat.

Melt the remaining stick of butter in a large, heavy saucepan over medium heat. Add the flour, and stirring constantly with a wooden spoon, cook over medium heat until thick, 3 to 4 minutes, being careful not to let the flour brown. Using a whisk, add the milk in a steady stream and cook, whisking constantly, until thick and smooth, 4 to 5 minutes. Remove from the heat. Add the salt, pepper, cayenne, and 2 cups of the cheese, and stir well. Add the noodles, cooked sausage and vegetables, and stir well to combine. Pour into the prepared baking dish.

In a mixing bowl, combine the remaining 1 cup of cheese with the breadcrumbs and remaining 2 teaspoons of Essence. Sprinkle over the macaroni and bake until golden brown and bubbly, about 25 minutes.

Remove from the oven and let rest for 5 minutes before serving.

Yield: 4 to 6 servings