Brie Baked Mac & Cheese
Brie Baked Mac & Cheese. It’s our first weekend of the spring at the beach house for the year and we’re upholding tradition with this super easy, extra cheesy mac & cheese. We had this same dinner this weekend last year to kick off our first beach weekend of the season and it was so good that we’re doing it again. It’s filled with Brie, havarti, and white cheddar. You can never have too much cheese, you know? It’s topped with herbs and breadcrumbs. It’s crispy on the top but perfectly gooey in the middle. Happy first weekend of march and happy first beach weekend to us !!
If you’re in need of something extra cheesy, extra decadent, and extra rich in flavor…this Mac & Cheese definitely needs to be it. Loaded with three cheeses, topped with herbs and breadcrumbs. It’s melt in your mouth delicious. Ooey, gooey, cheesy goodness at its finest.
Everyone loves a Mac & Cheese. And it’s always an easy dish to make. And for our first weekend down the shore…we were going for simple and delicious. But also we were sticking to the tradition. Because our first weekend down last year, we also made this Mac & Cheese recipe. And needless to say it was good because here we are having it again.
Today is a super nice day out. I went out in philly last night, so I drove down this morning. When I got down I went for a walk on the beach, and it actually felt surprisingly warm and so relaxing. Then it was time to get started on the cooking. Tonight we’re keeping it completely simple…this Mac & Cheese, burgers, hot dogs, and shrimp. Easy but always delicious.
Happy Saturday guys…cheers to the beginning of the beach weekends. I am going to have my favorite beach drink now…rum and orange juice !!
Ingredients
4 tablespoons butter + 3 tablespoons
1/4 cup flour
4 cups whole milk
1 (14 ounce) can chicken broth
1 cup water
1 pound short cut pasta
1/2 cup Panko breadcrumbs
2 cups white cheddar
1/3 pound havarti cheese; cubed
1/2 pound brie; rind removed and cubed
1/4 teaspoon cayenne pepper
salt and pepper
fresh thyme for serving
Directions
In a large saucepan, melt 4 tablespoons of butter. Whisk in the flour. Gradually whisk in the milk and chicken broth. Stir in the pasta. Increase the heat and bring the mixture to a boil, stirring frequently. If the mixture becomes dry, add the water, a little at a time.
When the pasta is still very firm, remove the saucepan from the heat. Stir in the cheeses and cayenne. Season with salt and pepper. Stir until the cheeses have melted. Transfer the mixture to a prepared baking dish. Sprinkle with the panko and dot with the remaining 3 tablespoons of butter.
Transfer to a 375 degrees oven and bake for 20 - 25 minutes or until crumbs are golden and sauce is bubbling. Serve topped with fresh thyme.
