Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 3 tablespoons | Plus 1 teaspoon butter |
| 3 tablespoons | Flour |
| 3 cups | Milk |
| \N \N | Freshly ground white pepper |
| ½ pounds | Crumbled Maytag Blue Cheese |
| 2 \N | Egg yolks; beaten |
| 1 dash | Crystal Hot Sauce |
| \N \N | Salt |
| 1 pounds | Small shells; cooked until tender |
| 1 cup | Fine dried bread crumbs |
| 1 tablespoon | Olive oil |
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 tablespoons butter. Stir in the flour and cook for 2 minutes.
Whisk in the milk, ½ cup at a time. Season with white pepper. Cook, stirring constantly 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.
Yield: 6 to 8 servings
Recipes copyright of Emeril Lagasse, 1999 Converted by MC_Buster.
Recipe by: EMERIL LIVE SHOW #EMIC03 Converted by MM_Buster v2.0l.