Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Mac and Cheese with Brie and Spinach
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- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 726
- Total Fat
- 34 grams
- Saturated Fat
- 20 grams
- Cholesterol
- 99 milligrams
- Sodium
- 1149 milligrams
- Carbohydrates
- 76 grams
- Dietary Fiber
- 5 grams
- Sugar
- 9 grams
- Protein
- 31 grams
Stovetop mac and cheese is the ultimate comforting gooey pasta dinner. This version starts by building a classic flour-andbutter roux before adding sharp cheddar and spreadable brie, which has all the creamy and rich qualities we love from a ripe piece of brie without the rind. Fold in baby spinach at the end, which wilts and melds into the creamy, cheesy sauce. Sprinkle buttery, toasted Parmesan panko breadcrumbs onto each bowl before serving.
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 726
- Total Fat
- 34 grams
- Saturated Fat
- 20 grams
- Cholesterol
- 99 milligrams
- Sodium
- 1149 milligrams
- Carbohydrates
- 76 grams
- Dietary Fiber
- 5 grams
- Sugar
- 9 grams
- Protein
- 31 grams
Ingredients
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Directions
- Melt 1 tablespoon butter in a small skillet over medium heat. Add the panko and cook, stirring occasionally, until golden brown, 3 to 5 minutes. Transfer to a small bowl, season with salt and pepper and stir in the Parmesan.
- Meanwhile, bring a medium saucepan of salted water to a boil. In a large pot or Dutch oven, melt the remaining 2 tablespoons butter over medium heat; add the scallions and cook, stirring occasionally, until softened, 1 to 2 minutes. Add the flour and cook, whisking, 1 minute. Slowly whisk in the milk, then add the mustard powder and 1/2 teaspoon each salt and pepper. Bring to a boil over medium-high heat, reduce to a simmer and cook, whisking occasionally, until smooth and thickened, 4 to 5 minutes.
- While the sauce cooks, add the pasta to the boiling water and cook as the label directs for al dente. Reserve 1/2 cup cooking water, then drain. Reduce the heat under the sauce to low and whisk in the cheddar and Brie until melted and smooth; stir in the spinach until wilted, then stir in the pasta to coat. Thin with some of the reserved cooking water, if needed, and season with salt and pepper to taste. Top each serving with the panko mixture.
