Mac’n’Cheese with Brie & Comte

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At a glance
6 cups penne pasta
2 large clove garlic, peeled and halved
4 tablespoons butter
3 rounded tablespoons flour
2.5 cups whole milk
1 teaspoon pepper
1 teaspoon freshly grated nutmeg
1 2/3 cups shredded Comte cheese
1/2 pound Camembert or Ile de France Brie cheese, rind removed
2 tablespoon spicy mustard


Boil water in a large pot. Add a pinch of salt, pasta and boil until the desired firmness. While the pasta is cooking, add a layer of the cut garlic to inside of a saucepot. Then set heat to medium and melt butter, whisk in flour and cook for one minute. Whisk in milk and cook until it thickens. Season the sauce with salt, pepper and nutmeg. Stir the cheese into the sauce making a figure 8 motion until melted. Then stir in the mustard and remove from heat. Drain the pasta and put it back into the pot. Slowly pour the cheese sauce over pasta. Change seasonings to taste.