Walnut Crusted Brie Mac and Cheese
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 450
- Total Fat
- 28
- Saturated Fat
- 12
- Carbohydrates
- 31
- Dietary Fiber
- 2
- Sugar
- 6
- Protein
- 18
- Cholesterol
- 60
- Sodium
- 434
- Total: 1 hr 45 min (includes cooling time)
- Active: 1 hr
Ingredients
Nonstick cooking spray, for the baking dish
3 ounces pancetta, chopped
8 ounces rigatoni
3 tablespoons unsalted butter
1/2 small onion, finely chopped
Kosher salt and freshly ground black pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon sweet paprika
1/4 teaspoon cayenne pepper
1/8 teaspoon ground allspice
1/4 cup all-purpose flour
3 cups whole milk
4 ounces Brie, rind removed and finely chopped
4 ounces Gruyere, shredded
1/2 cup walnuts, toasted and coarsely chopped
3 tablespoons shredded Parmesan
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!