Brie Macaroni and Cheese

When two people who love cheese start scheming, good things invariably happen.  

A fellow turophile and myself decided back in January that 2015 would be the year that we discovered and collected the very best macaroni and cheese recipes.  Several pounds of macaroni and a staggering amount of cheese later, and we are several recipes deep into our experiment. 

Brie Macaroni and Cheese {Pedantic Foodie}

 

Though it was not in our collection of esteemed recipes to try, we knew that Brie had to make its way into our macaroni and cheese bonanza somehow.  So, on a whim one Sunday afternoon, we made a spontaneous trip to the market and spent the evening dreaming up and preparing the perfect macaroni and cheese with Brie as the star. 

(If you are not yet aware that Brie is the goddess of the cheese world, then allow me to convince you with this recipe.)

Brie Macaroni & Cheese {Pedantic Foodie}

Our attempt was a triumphant one. 

I love when success is achieved on the first try.  It’s one of those rare but cherished happenings that puts a little spring in your step and encourages you to seek out new challenges.

Brie Macaroni & Cheese {Pedantic Foodie}

This macaroni and cheese is everything it should be.  The sauce is rich and creamy and the top is crisp and golden.  The brie flavor is elegantly present and it pairs perfectly alongside the sharp flavor of gruyere.

Brie Macaroni & Cheese {Pedantic Foodie}

We topped our ramekins of rich, Brie-y goodness with buttery, Panko breadcrumbs which I flavored with a bit of thyme.  This bright herb pairs so well with the richness of the Brie. 

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Though our quest is by no means at an end, we have certainly found our favorite recipe starring our favorite cheese. 

Brie Macaroni & Cheese {Pedantic Foodie}

Last week I gave you cupcakes and this week it’s macaroni and cheese.  It’s clear that we are on the best kind of diet. 

Brie Macaroni and Cheese {Pedantic Foodie}

Happy Wednesday friends!  I hope you all are getting your fill of fresh flowers and cute sandals.  

Sincerely, 

   Pedantic Foodie

P.S. If you happen to have a macaroni and cheese recipe that is just over-the-top fantastic, please feel free to share it in the comments!


Brie Macaroni and Cheese 

 

makes 10 small ramekins 

for the topping 

  • 2 tablespoons unsalted butter 
  • 1 cup Panko bread crumbs 
  • 1 teaspoon chopped thyme, leaves removed from stems

In a medium frying pan, melt butter over medium heat.  Add thyme and cook for about 1 minute.  Add bread crumbs and toss thoroughly to coat.  Remove from heat and set aside.  

for the macaroni  

  • 1/2 pound elbow macaroni 
  • 3 cups whole milk 
  • 1/4 cup all-purpose flour
  • 3 tablespoons unsalted butter
  • 8 ounces double or triple cream Brie, rind removed and cut into cubes
  • 1 1/2 cups grated Gruyere 
  • 1 teaspoon fine salt 
  • 1/8 teaspoon freshly grated nutmeg 
  • freshly ground black pepper

Preheat oven to 375 degrees.  

Bring a large saucepan of generously salted water to a boil and cook pasta for about 10 minutes, until just under al dente.  While the pasta is cooking, prepare the cheese sauce.  

In a medium saucepan heat milk until warm.  

In a large saucepan melt butter over medium-high heat.  Sprinkle in flour and stir to form a paste.  Cook, stirring frequently for 2-4 minutes.  When the paste has become slightly golden, add salt, pepper, nutmeg, and warmed milk.  Stir to combine.  

Bring to a simmer and cook for 5-7 minutes, until thickened.  Remove from heat and add cheeses.  Stir until fully melted.  Stir in pasta.  

Divide the macaroni and cheese amongst the ramekins.  Top each ramekin with prepared bread crumbs and place on a large baking sheet. 

Bake for 15-20 minutes, until the tops are deep golden brown and the sauce is bubbling.  

Allow to cool slightly before serving*.  Enjoy!

*This macaroni and cheese is just as good reheated!  If you do not plan on consuming these straight out of the oven, under-bake them a bit and wrap with plastic wrap before storing in the fridge.  When you are ready to serve them, return them to the oven and bake for the remaining time. 

 

Mushroom & Thyme Pasta with Lemon Butter

I love snow.  It makes me giddy with excitement and I love waking up to see the ground covered in a soft, white mantle.  Snow days filled with an abundance of hot chocolate and a favorite book are some of my favorite days.  However, I must admit that even this Winter enthusiast is growing a bit tired of being snowbound.  I do not like when the weather bosses me around.  

As I have been recently reminded, I am not in control of the universe and so I am trying to take these snowbound days and enjoy the moments I have at home.  Hint: Pasta helps.

Mushroom & Thyme Pasta with Lemon Butter {Pedantic Foodie}

My snow day meal is simple yet satisfying.  If you have spent any time around this blog you know about my affinity for pasta.  Pasta is my comfort food and this particular pasta dish is especially comforting on a brisk, wintry day.

Mushroom & Thyme Pasta with Lemon Butter {Pedantic Foodie}

This pasta begins with pancetta, cooked to a crisp.  Pancetta is basically Italian bacon.  It’s salty, full of flavor, and it is the perfect foundation for our simple sauce.  

Mushrooms provide, a deep meaty element to our dish.  I cooked the mushrooms in the residual fat leftover from the pancetta, because fat is delicious.  

Mushroom & Thyme Pasta with Lemon Butter {Pedantic Foodie}

Orecchiette is one of my favorite pastas, I love how its little pockets grasp onto sauce. 

Mushroom & Thyme Pasta with Lemon Butter {Pedantic Foodie}

I topped my pasta with a simple lemon butter.  Adding the lemon butter just before serving preserves the brightness of the lemon which will help to cut through the fat from the pancetta. 

Mushroom & Thyme Pasta with Lemon Butter {Pedantic Foodie}

You should definitely eat this dish while sitting in your favorite corner of your home and watching the snow fall.  

Of course you could be civilized and eat at an actual table, but where is the fun in that?  

Mushroom & Thyme Pasta with Lemon Butter {Pedantic Foodie}

Maybe snow days aren't so bad after all...

Mushroom & Thyme Pasta with Lemon Butter {Pedantic Foodie}

I am going to eat some more pasta and try very hard to stop slipping on all this ice.  Happy Winter!  

Sincerely, 

   Pedantic Foodie


Mushroom & Thyme Pasta with Lemon Butter 

serves 2 

for the lemon butter

  • 3 tablespoons unsalted butter 
  • 1/2 tablespoon lemon zest 

In a small bowl, use an electric mixture to beat butter until light and fluffy.  Add lemon zest and set aside. 

for the pasta

  • 1/2 cup pancetta 
  • 10 ounces cremini mushrooms, sliced thinly
  • 1 tablespoon fresh thyme, leaves removed from stems
  • 1 teaspoon salt + extra for pasta water
  • 1/2 pound Orecchiette
  • 1 tablespoon butter
  • 2 tablespoons dry white wine
  • 2 tablespoons heavy cream 

In a medium sauté pan, cook pancetta over medium heat until crisp.  Remove pancetta and set aside, leaving the fat in the pan.  Add mushrooms, salt, and thyme to the fat and cook until the mushrooms are golden brown, about 7-10 minutes.  

Meanwhile, bring 8 cups of water to a boil in a large saucepan and salt liberally.  Add pasta to the boiling water and cook for 10-12 minutes, until al dente.  Remove from heat and drain thoroughly.  

When the mushrooms are cooked, add butter, white wine, heavy cream, and 2/3 of cooked pancetta to the pan.  Stir gently to form a sauce.  Add pasta to the pan and cook for 1-2 minutes to allow the sauce to tighten up.  

Top with remaining pancetta and lemon butter.  Serve immediately.  Enjoy!  

Pasta Pomodoro

I remember a time when I sat across a small cafe table from a friend who had just returned from Europe.  Having never had the pleasure of visiting that magical part of the world, I gushed with questions.  Most of them were about food. That’s really my main motive for wanting to visit Europe - the food.  When the conversation turned to Italy my head filled with visions of pasta and crusty bread, only to have them crushed by my companion.

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“I really got sick of the pasta”, she began.  “We had it EVERY day.

The inner turmoil of jealously, confusion, and utter disbelief overcame me.  But how could someone “get sick” of pasta?  I will never understand, for to my palate there are few foods as pleasing as a bowl of pasta.  

pomodoro sauce

is pasta was made on a quick lunch break from writing, recipe developing and picture taking.  This sauce really feels like something fancy, even though it only takes twenty minutes to prepare.

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Tomatoes, olive oil, garlic, sugar and salt.  That’s all you need.  Pasta likes simplicity.  As with all simple preparations, quality ingredients are essential.  Pull out the good olive oil for this - you won't regret it.  

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This is a "lunch break in Italy", for those of us who know pasta is something that we would never grow tired of loving.  

 

Sincerely,  

  Pedantic Foodie

Pennette with Pomodoro Sauce

recipe adapted from bon appetit / serves 4 

  • 1 lb pennette pasta 
  • 1 28 oz can peeled tomatoes (whole or diced)
  • 1/2 cup olive oil (plus extra for finishing)
  • 2 garlic cloves, chopped 
  • 1 teaspoon sugar 
  • kosher salt (to taste)
  • parmigiano-reggiano 

Using a food processor or blender puree tomatoes until smooth.  Set aside.

Set a large pot of water to boil and salt liberally.  When the water has reached a rolling boil add pennette and cook for 7-10 minutes or until al dente.  

In a medium saucepan heat olive oil over medium high heat.  Add garlic and cook until golden.   Add tomato puree, sugar, and salt.  Cook for 10-15 minutes, until sauce has begun to thicken.  

When the sauce has thickened slightly, serve over pasta and garnish with parmigiano-reggiano.  Enjoy!