saucepan of lightly salted water to a boil.
Velveeta, cut into 1/2″ cubes (about 1 1/4 cups)ġ oz. grated sharp white cheddar (about 4 cups)Ħ oz. hollow pasta, preferably elbow macaroni or shellsġ0 oz.
4 cheese mac and cheese with prosciutto cracker#
You can totally skip the cracker crumb topping and broil step if you don't have time.8 oz. Roasted broccoli or sauteed spinach would also be a great addition if you want to add veggies. However, you could totally add cooked bacon or pancetta for a little more meaty flavor. Once you mix the noodles in they will become less noticeable, but if I'm being honest, the rind of Brie is literally my very favorite part.Īs written, this Brie mac and cheese recipe is vegetarian. The rind of the Brie will begin to break down as you cook it but because you aren't cooking this cheese sauce for very long, there will still be pieces of rind throughout. The flavor will be only slightly different and the texture will still be the same! You can substitute vegetable broth or pasta water in place of the white wine if you prefer not to cook with wine. I like to add anywhere from 2-4 tablespoons of Kosher to salt to the pot once the water comes to a boil. it seems like such a simple thing, but trust me, it makes a huge difference. This is the first chance that you have to season the pasta itself and it's going to go a long way in ensuring that your pasta has the most flavor possible. I like the variety of texture that the buttery, crispy crumb topping gives the dish, but sometimes I just eat it right out of the pan! You can totally skip the cracker crumb topping and broil step if you don't have time.As written, this Brie mac and cheese recipe is vegetarian.Once you mix the noodles in they will become less noticeable, but if I'm being honest, the rind of Brie is literally my very favorite part. The rind of the Brie will begin to break down as you cook it but because you aren't cooking this cheese sauce for very long, there will still be pieces of rind throughout.You can substitute vegetable broth or pasta water in place of the white wine if you prefer not to cook with wine.Garnish with fresh chopped parsley and enjoy! Tips Sprinkle cracker topping over the mac and cheese.īroil for 1-2 minutes on high or until the crackers crumbs start to turn a dark golden brown. Heat over medium-low heat, stirring frequently, until the cheese is melted and creates a creamy sauce. Set aside.Īdd brie, white wine, heavy cream, Dijon mustard, and a couple pinches of salt and pepper to a large pan. Toss to coat evenly.Īdd crackers, garlic powder, and a large pinch of salt and pepper to a food processor.Īdd butter and pulse until well incorporated. Drizzle with olive oil and sprinkle with salt and pepper.
Boiling the pasta is the most time-consuming part of the whole recipe! And like I said above, there's NO roux to make!Ĭook pasta according to package directions.
If you're obsessed with Brie (like me!!!) then you are going to LOVE this Brie mac and cheese! It's my personal belief that warming up Brie til it gets ooey and gooey is the very best way to enjoy it!.