Brie “mac and cheese”
1/2 lb of penne or your favorite pasta
Two large wedges of Iledefrance Brie
1/2 stick of butter
2 tbsp butter (for toasting bread crumbs)
1 1/2 cup of whole milk
1/2 cup heavy cream
5 tbsp of flour (or more to thicken)
1 cup diced portabello mushrooms
2 tbsp olive oil
1 sprig of fresh chopped rosemary
1/2 cup bread crumbs
1 tsp onion or garlic powder
Kosher salt to taste
Truffle oil to taste
Salt water, bring to a rapid boil, and cook pasta as directed by your preferred brand.
Preheat oven to 400 degrees.
Chop rosemary (leaving some of the spring for garnish aside) and mushrooms, toss in olive oil, place on a non stick pan and bake until tender (about 15 minutes) at 425 degrees.
Remove rind from one wedge or half wheel of Brie and set aside. Slice second piece into 1/4 inch pieces with rind on.
While pasta is cooking- begin making the rue for cheese sauce by melting butter over low heat and whisking in flour to thicken.
Rue should be a light sandy like consistency. Add more or less flour as needed. Season with a pinch of kosher salt and onion or garlic powder. Add cream and milk, stir until thick.
Tear pieces of Brie without the rind into small chunks and add to sauce. Gently fold cheese until melted and quickly remove from heat.
Toast bread crumbs in butter, set aside.
Drain pasta, toss with mushrooms (juice and all), then gently fold in Brie cheese sauce. Transfer to a non stick ceramic baking dish.Top with toasted bread crumbs and layer slices of Brie with rind from second wedge on top. Cook at 400 degrees for about 10 minutes or until cheese is slightly melted.
Remove from oven and top with fresh rosemary and truffle oil.
Serves 6 as a side dish, 4 as an entree.
Total points: 322.32
To see more recipes got back to iledefrancecheese.com/blog