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. 

Brie Macaroni & Cheese 6.jpg

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. 

 

Baked Caramelized Onion and Chèvre Dip

These January days can be tiring and just plain icky.  Though I love a good rainy day, the post-holiday funk is only worsened by soggy coats and damp hair.  I think January is a rough month for all of us.  It is the time where we try to get back into life and though I love routine, I crave to regain the long, lazy mornings and relaxing afternoons of December.

Caramelized Onion and Chèvre Dip {Pedantic Foodie}

Try as I might, I cannot reverse the laws of time and so I must tug on my boots and re-enter the world with as much confidence and enthusiasm as I can muster.  

Cheese helps.  People help.  The worst thing for the post-holiday funk is retreating.  It is good to be around people and to laugh and eat as much cheese as possible.

Caramelized Onion and Chèvre Dip {Pedantic Foodie}

I love dips, spreads, and anything which can be piled upon toasts and shoved into my mouth.  This dip is especially irresistible because it is super creamy and packed with onions which have become super sweet thanks to the magic of caramelization.  

Baked Caramelized Onion and Chèvre Dip {Pedantic Foodie}

Cream cheese, butter, caramelized onions, chèvre, and gruyere - nothing can go wrong.

Caramelized Onion and Chèvre Dip {Pedantic Foodie}

You can serve this dip alongside a toasted baguette or crackers, it's really all about getting the cheese into your mouth.  

Is it too early to start thinking about Super Bowl parties?  This would make an awesome addition to your game day menu.  

Caramelized Onion and Chèvre Dip {Pedantic Foodie}

Break out some board games and invite some sweet humans into your home.  Let's conquer this January funk.  

Baked Caramelized Onion Dip 2.jpg

Wishing you all a splendid week!  

Sincerely, 

   Pedantic Foodie

Baked Caramelized Onion and Chevre Dip 

serves 6 or one very hungry lady 

  • 2 medium sweet onions, sliced
  • 3 tablespoons unsalted butter
  • 1 1/2 teaspoons kosher salt
  • 1 bay leaf 
  • 8 ounces cream cheese, softened
  • 5 ounces chevre goat cheese, softened
  • 1 1/2 cups gruyere, grated 

Preheat oven to 375 degrees. 

In a medium skillet melt 3 tablespoons butter over medium high heat.  Add the onions, bay leaf, and kosher salt to the melted butter and cook, stirring often, until the onions are translucent and deep amber in color.  Remove from heat and remove bay leaf and set aside. 

In the work bowl of your stand mixer combine cream cheese, chevre, and grated gruyere.  Beat on medium speed until the cheeses are well combined.  Fold in caramelized onions.  

Spread the cheese mixture out into a 9-inch baking pan.  Bake for 15-10 minutes or until the dip is bubbling and the surface has deepened in color.  

Serve immediately* alongside toasts or crackers.  Enjoy!  

*If you wish to make the dip ahead of time it can be placed in the refrigerator and reheated when ready to serve. 

Twice-Cooked Potatoes

2014 is quickly coming to a close and my heart is a bit sad to bid it farewell.  I have never liked goodbyes...

Twice-Cooked Potatoes {Pedantic Foodie}

Fortunately, there are still a few precious moments of this year left to be enjoyed, and if you are familiar with this blog you know that we celebrate last moments with butter, butter, and various forms of rich, decadent dairy. 

Twice-Cooked Potatoes {Pedantic Foodie}

We are making what are perhaps the richest, creamiest, and most decadent of all potatoes. 

Mashed potatoes must be flavorful, creamy, and fluffy - these are my simple but requisite demands.  

Twice-Cooked Potatoes {Pedantic Foodie}

In this particular application, our potatoes get their creaminess from butter, sour cream, and careful whipping,.  Eggs provide fluffiness and sharp, aged white cheddar gives us a burst of rich, refined flavor. 

Twice-Cooked Potatoes {Pedantic Foodie}

These potatoes are cooked twice.  The first cooking period serves to actually cook the potatoes, while the second gives them a light and fluffy texture.  

Twice-Cooked Potatoes {Pedantic Foodie}

Yukon gold potatoes are peeled and boiled while the sharp, salty, cheddar is grated.  

Are you excited?  

Twice-Cooked Potatoes {Pedantic Foodie}

These potatoes make the perfect side dish to pair alongside just about any of your holiday dinners.  They can also be whipped ahead of time and baked just before serving, which is quite convenient if you are preparing an extravagant New Year's Eve feast.  I like to do as much  cooking as possible ahead of time - it makes the hour before a dinner less stressful.  

Twice-Cooked Potatoes {Pedantic Foodie}

Sour cream, butter, cheese, eggs and potatoes seem like the perfect way to end this year.  

If you were expecting a smoothie recipe I apologize, but not really... January will give us plenty of time for salads and super fruits.  But for now, I am going to sit in my favorite corner, in my new Christmas socks, and savor these last precious moments of a year that has been very good to me. 

Twice-Cooked Potatoes {Pedantic Foodie}

Thank you for spending another year with me and my oven.  You are loved and appreciated.  

*imaginary Champagne glass clink*

Sincerely, 

   Pedantic Foodie 

Twice-Cooked Potatoes 

makes 8 4-ounce ramekins 

- 5 medium yukon gold potatoes, peeled and cubed

- 1/2 cup sour cream

- 3 tablespoons unsalted butter 

- 1 1/2 cups freshly grated aged, sharp Irish white cheddar 

- 2 large eggs 

- kosher salt and freshly ground pepper, to taste

- heavy cream, optional

 

Place potatoes in a large saucepan and cover with water.  Sprinkle with 1 teaspoon of kosher salt.  Bring to a boil over high heat and boil until the potatoes are fork tender, about 10-12 minutes.  

Preheat oven to 450 degrees. 

Drain the cooked potatoes and stir in butter until melted.  Using a hand mixer, whip potatoes until smooth and fluffy, then beat in sour cream and add eggs one at a time.  Mix until fully incorporated and add cheese.  Season with salt and freshly ground pepper to taste.  If the potatoes appear overly thick you may add a dash of heavy cream to loosen them.  

Divide potatoes amongst eight ceramic ramekins.*  Place the filled ramekins on a sheet pan and transfer to the oven.  Bake for 15 minutes or until the tops are browned and have puffed slightly.  

Allow to cool for 5-7 minutes before serving.  Enjoy!  

*If you wish to bake the potatoes later, the filled ramekins can be covered in plastic wrap and refrigerated for several hours before baking.