Brie Mac and Cheese
Brie Mac and Cheese. Think traditional but better! Introducing brie into the mix adds a rich, buttery flavor with earthy undertones. Serve as a main course or side dish - this recipe is going to impress everyone around the table.
Ingredients
- 10 ounces farfalle pasta
- 1/4 cup pasta water
- 5 ounces Brie
- 2 cups heavy whipping cream
- 1/2 cup freshly grated parmigiano reggiano may substitute with parmesan
- 2 Tablespoons unsalted butter
- 1 Tablespoons extra virgin olive oil
- freshly cracked black pepper to taste
Instructions
- Please go back and read my ingredient notes and expert tips before beginning.
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. We will finish cooking it in the sauce. Reserve 1/4 cup pasta water before draining. Meanwhile, freshly grate the parmesan. If using Brie with a thick, white rind, use a vegetable peeler to remove some of the rind layer.10 ounces farfalle pasta, 1/4 cup pasta water
- In a large pan or skillet, melt the unsalted butter and extra virgin olive oil over medium heat. Pour in heavy cream and pasta water. Let the sauce come to a low simmer for 5 minutes. Then, add freshly grated parmesan and Brie, stirring until melted and smooth. Simmer for about 15-20 minutes until thickened.Note: Brie with a thin, outer layer works best because it will melt right into the pasta sauce. If your brie rind is a little on the thick side, feel free to use a vegetable peeler to remove most of the white surface portion of the rind.Note: Brie and Parmigiano Reggiano are naturally salty. Do not substitute with salted butter.Note: The reason I cook the sauce in a large pan is for two reasons. I've noticed the sauce thickens faster when using a larger surface pan versus an actual, smaller pot. You also need a large pan because you will continue cooking the pasta directly in the sauce. The starches from the pasta also helps thicken the sauce so we need plenty of room.5 ounces Brie, 1 Tablespoons extra virgin olive oil, 2 Tablespoons unsalted butter, 2 cups heavy whipping cream, 1/2 cup freshly grated parmigiano reggiano
- Add the cooked pasta to the pan, tossing evenly to coat. Garnish with freshly cracked black pepper and more cheese. Best served hot.freshly cracked black pepper to taste
Nutrition
Calories: 694kcalCarbohydrates: 45gProtein: 16gFat: 50gSaturated Fat: 30gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 0.2gCholesterol: 148mgSodium: 209mgPotassium: 261mgFiber: 2gSugar: 4gVitamin A: 1707IUVitamin C: 1mgCalcium: 129mgIron: 1mg
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