Brie Mac and Cheese

By Leite's Culinaria

Ingredients

1 sleeve buttery crackers (crushed)
2 tablespoons (1 oz) salted butter (melted)
Two (8-ounce) rounds double crème Brie
1 cup finely grated Parmesan cheese
1 cup finely grated Alpine cheese (such as Grand Cru, Jarlsberg, Emmental, or Gruyère)
3 tablespoons (1 1/2 oz) unsalted butter
3 tablespoons all-purpose flour
1 1/2 cups whole milk (plus more if needed)
1/2 teaspoon Dijon mustard
1 teaspoon garlic powder
Fine sea salt and freshly ground black pepper
8 ounces macaroni (or other small pasta, cooked just under al dente)
Dried parsley (for garnish)

Prep Time30mins
Cook Time30mins
Servings4

Instructions

Make the cracker crust

In a small bowl, mix together the crushed crackers and butter.

Make the Brie mac and cheese

Preheat the oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper.

Trim the rinds from the Brie and cut it into small pieces. Add the Parmesan and Alpine cheese to the Brie and mix to combine.

In a medium pot over medium heat, melt the butter. Add the flour and mix it until combined. Cook the mixture, stirring constantly, for 2 to 3 minutes. (This is important to cook off the raw-flour taste.)

Whisk in the milk, mustard, and garlic powder and continue to cook, stirring, until the sauce starts to thicken, 2 to 3 minutes.

Toss in the cheese mixture one handful at a time and stir until completely melted. Season with salt and pepper to taste. (If the sauce is too thick, add milk, 1/4 cup at a time, until the desired consistency is achieved.)

Add the cooked pasta to the pot and toss with the sauce until well coated.

Spoon the pasta mixture into an ovenproof dish, top with the crushed crackers, and bake until the mac and cheese is bubbling and the crust is golden brown, 10 to 15 minutes. Garnish with parsley and serve.