Recipe courtesy of Molly Yeh
Walnut Crusted Brie Mac and Cheese
Getting reviews...
- Level: Easy
- Total: 1 hr 45 min (includes cooling time)
- Active: 1 hr
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 450
- Total Fat
- 28 g
- Saturated Fat
- 12 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 2 g
- Sugar
- 6 g
- Protein
- 18 g
- Cholesterol
- 60 mg
- Sodium
- 434 mg
- Level: Easy
- Total: 1 hr 45 min (includes cooling time)
- Active: 1 hr
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 450
- Total Fat
- 28 g
- Saturated Fat
- 12 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 2 g
- Sugar
- 6 g
- Protein
- 18 g
- Cholesterol
- 60 mg
- Sodium
- 434 mg
Ingredients
Directions
- Preheat the oven to 375 degrees F. Grease an 8-inch square baking dish.
- Cook the pancetta in a small skillet until crispy, about 10 minutes. Set aside.
- Cook the pasta according to the package directions, reducing the cooking time by 1 minute. Drain and set aside.
- In a large saucepan, melt the butter over medium heat. Add the onion and a pinch of salt. Cook, stirring, until the onion is soft and translucent, 5 to 7 minutes. Stir in the nutmeg, paprika, cayenne, allspice and a few turns of pepper and cook for 2 minutes more. Increase the heat to medium-high and add the flour, whisking until combined, then cook for 1 minute. Add half the milk, whisking continuously, until thickened, about 5 minutes, then repeat with the other half of the milk. Add the Brie, Gruyere and pancetta and stir until the cheese is melted. Remove from the heat and add the pasta.
- Pour the mixture into the baking dish and top it with the walnuts and Parmesan. Bake until the top is browned, about 25 minutes. Cool for 5 minutes and enjoy!
