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Maytag Blue Mac and Cheese

Emeril Lagasse

Yield: 6 to 8 servings

1 tablespoon olive oil
1 cup fine dried bread crumbs
1 pound small pasta shells,
cooked until tender
Salt
Dash of Crystal Hot Sauce
2 egg yolks, beaten
1/2 pound crumbled Maytag
Blue Cheese
Freshly ground white pepper
3 cups milk
3 tablespoons flour
3 tablespoons plus
1 teaspoon butter

Preheat the oven to 400 degrees F. Grease a large shallow baking pan
with 1 teaspoon of the butter
In a medium saucepan, over medium heat, melt the remaining 3 table--
spoons butter. Stir in the flour and cook for 2 minutes. Whisk in the
milk, 1/2 cup at a time. Season with white pepper. Cook, stirring con-
stantly for 4 to 6 minutes. Remove from the heat and whisk in the
cheese and egg yolks. Season with the hot sauce and salt if needed.
In a large mixing bowl, toss the pasta with the sauce. Pour the mixture
into the prepared pan.
In a small mixing bowl, combine the bread crumbs and oil. Season
with salt and pepper. Mix well. Sprinkle the pasta with the bread
crumbs. Bake until the top is golden and bubbly, about 8 to 10
minutes. Remove from the oven and cool for about 5 minutes
before serving.
 

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