Baked Macaroni And Brie Recipes

WALNUT CRUSTED BRIE MAC AND CHEESE

Steps:

• Preheat the oven to 375 degrees F. Grease an 8-inch square baking dish.
• Cook the pancetta in a small skillet until crispy, about 10 minutes. Set aside.
• Cook the pasta according to the package directions, reducing the cooking time by 1 minute. Drain and set aside.
• In a large saucepan, melt the butter over medium heat. Add the onion and a pinch of salt. Cook, stirring, until the onion is soft and translucent, 5 to 7 minutes. Stir in the nutmeg, paprika, cayenne, allspice and a few turns of pepper and cook for 2 minutes more. Increase the heat to medium-high and add the flour, whisking until combined, then cook for 1 minute. Add half the milk, whisking continuously, until thickened, about 5 minutes, then repeat with the other half of the milk. Add the Brie, Gruyere and pancetta and stir until the cheese is melted. Remove from the heat and add the pasta.
• Pour the mixture into the baking dish and top it with the walnuts and Parmesan. Bake until the top is browned, about 25 minutes. Cool for 5 minutes and enjoy!

BAKED MACARONI AND BRIE

Steps:

• Preheat oven to 350.
• Butter a medium casserole dish and set aside.
• Boil pasta until al dente.
• Drain.
• While pasta cooks, melt 2 tablespoons butter in a large saucepan over medium-low heat.
• Sprinkle in flour and cook, stirring continuously for 2 minutes, to form a golden brown roux.
• Stir in milk and cream.
• Bring to a boil, stirring continuously, then reduce heat to low.
• Add cheese and continue to stir until melted and smooth.
• Salt and pepper to taste.
• Toss in drained pasta, combine very well, making sure the sauce soaks the pasta thoroughly.
• Pour into the prepared casserole dish.
• Stir together bread or cracker crumbs with 3 tablespoons melted butter.
• Sprinkle evenly over pasta.
• Bake for 15 minutes.

BAKED MACARONI AND CHEESE

Steps:

• For the macaroni: Preheat the oven to 350 degrees F. Butter a 2-quart casserole dish.
• Bring 4 quarts of water to a boil in a large saucepan. Add the salt and macaroni. Bring the water back to a boil and cook the macaroni until tender, about 12 minutes. Drain well.
• For the cheese sauce: Meanwhile, melt the butter in a 1-quart saucepan. Using a wire whisk, stir in the flour and salt, stirring and cooking over medium heat until the roux bubbles and the flour turns pale brown, about 3 minutes. Slowly whisk in 1 cup of the milk and then whisk in the remaining 1 cup milk. Continue to cook, stirring constantly, until the sauce thickens. Add the cheese and stir until it melts. Add the drained macaroni to the cheese sauce and mix thoroughly.
• For the topping: In a small bowl, stir the breadcrumbs with the butter until the crumbs are moistened.
• Transfer the macaroni and cheese to the prepared baking dish and top with the buttered breadcrumbs. Bake until the dish bubbles around the edges, about 15 minutes.