Description
French macaroni and cheese made with brie, cheddar, and Comté, finished with buttered breadcrumbs and baked until golden and bubbling. Whatever cheese you have will do, we’re clearing the cheese drawer for a great pasta!
Ingredients
- 2 cups curly past of your choice; macaroni
- 6 tablespoons butter - divided
- 3 tablespoons all-purpose flour
- 3 cups whole milk
- 6 ounces brie, rind removed, torn into pieces
- 6 ounces sharp cheddar, grated
- 1 - 2 tablespoons Dijon mustard
- 1 egg yoke
- 1/2 teaspoon freshly grated nutmeg
- Salt and freshly cracked black pepper, to taste
Instructions
1. Heat oven to 375°F. Butter a baking dish and set aside.
2. Cook macaroni in well-salted water until just shy of al dente. Drain and set aside.
3. In a saucepan, melt 3 tablespoons of butter over medium heat. Stir in flour and cook for 3 – 4 minutes until toasted and foamy.
4. Gradually whisk in warm milk, stirring constantly until smooth and thickened.
5. Reduce heat to low. Add nutmeg, salt, and black pepper, then brie and cheddar; stirring until melted and smooth.
6. Stir in Dijon mustard, and egg yoke, stirring well. Taste and adjust seasoning.
7. Fold cooked macaroni (pasta) into the cheese sauce and transfer to the prepared baking dish.
8. Combine breadcrumbs with remaining 3 tablespoons of melted butter. Scatter evenly over the pasta, then finish with grated Comté.
9. Bake for 25–30 minutes, until bubbling and golden on top.
10. Rest for 5 minutes before serving.
