Friday, December 17, 2010

Food For Friday: Bacon & Brie Mac 'N Cheese

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.

It would be a perfect dinner served with a spinach salad and rosemary sea salt rolls.

Now, if this chillier weather would just bring our first big snow!

1 comment:

Kat from California said...

This looks soooo good. I'd name it adult mac n cheese.