Colder weather always puts me in the mood for soups and warm comfort foods. Brie is one of my favorite cheeses, and I recently got a slice of brie on clearance from the grocery store. We were in the mood for mac 'n cheese, so I created a rich and flavorful brie, bacon & rosemary mac 'n cheese. My husband declared it a winner and said it's definitely a dish we should have again!
2 tbsp. butter
2 tbsp. whole wheat flour
1 cup milk (I used 1%)
1/4 cup heavy cream or half & half
8 oz. whole wheat elbow pasta (I used Barilla Plus)
4 slices bacon
6 oz. brie cut into pieces, rind removed (I use a vegetable peeler to shave off the rind)
1 sprig fresh rosemary, chopped finely
10 crackers (I used Toll House)
Salt & Fresh ground pepper to taste
Bring a pot of salted water to a boil. Add the elbows and boil until tender, according the package directions. Drain.
Chop 4 slices of bacon and saute over medium heat until crispy & browned. Drain on a paper towel and set aside.
In a medium saucepan, melt 2 tbsp. butter. Mix in the 2 tbsp. of whole wheat flour until well blended to create a roux. Slowly add the milk, whisking to combine and removing any lumps. Stir in the cream or half & half. Bring the mixture to a boil. Turn heat down to a simmer and add the rosemary and brie, stirring until the cheese melts and the sauce is smooth.
Mix in the cooked & drained elbows, then stir in the bacon.
Preheat the broiler to low. Spray a casserole dish with olive oil or cooking spray. Spread the mac & cheese mixture into the dish. Crush the crackers and sprinkle on the top. Broil on low until golden brown and crispy on top.
rosemary sea salt rolls.
Now, if this chillier weather would just bring our first big snow!