Emeril'S Sausage Macaroni And Cheese - cooking recipe

Ingredients

9 tablespoons unsalted butter
1/2 lb elbow macaroni
1 lb homemade-style spicy pork sausage, removed from casings and crumbled
1 cup yellow onion, chopped
1/2 cup green bell pepper, chopped
1 tablespoon Emeril's Original Essence (see Emeril's Essence Creole Seasoning)
4 teaspoons garlic, minced
1/2 teaspoon anise seed
1/4 cup butter
1/2 cup all-purpose flour
3 cups whole milk
1 teaspoon salt
1/2 teaspoon ground black pepper
1/8 teaspoon cayenne
3 cups sharp cheddar cheese, grated (8 ounces)
1/2 cup fine dry breadcrumb

Preparation

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 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.