Molly's Walnut-Crusted Brie Mac and Cheese Recipe
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Molly's Walnut-Crusted Brie Mac and Cheese Recipe
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Adapted from Molly Yeh's, Molly on the Range.
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Ingredients
- 8 ounces medium pasta shells
- kosher salt
- 3 tablespoons unsalted butter plus more for greasing the pan
- 1/2 onion small, finely chopped
- 1/4 teaspoon paprika sweet
- 1/4 teaspoon ground cayenne pepper
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground allspice
- black pepper freshly ground
- 1/4 cup flour
- 3 cups milk whole
- 1/4 pound Brie cheese rind removed
- 1/4 pound gruyere cheese shredded
- 4 ounces Bacon cooked and chopped into 1/2-inch pieces
- 1 Granny Smith apple large, chopped in 1/2-inch pieces
- 1/2 cup walnut toasted and coarsely chopped
- 3 tablespoons Parmesan Cheese shredded
Instructions
- Preheat an oven to 375°F. Grease an 8 x 8-inch baking dish (or a small rectangular dish) with butter and set aside.
- Cook the pasta in a large pot of salted, boiling water just 1 minute shy of the timing listed on the package instructions. Drain and set aside.
- In a large skillet or saucepan, melt the butter over medium heat. Add the onion with a pinch of salt, and cook, stirring occasionally until soft (4 to 6 minutes). Stir in the paprika, cayenne, nutmeg, allspice and several turns of black pepper, and cook for 2 minutes. Increase the heat to medium-high, whisk in the flour, and cook for 1 minute. Add half of the milk, stirring and whisking frequently, until thickened (3 to 5 minutes), and then repeat with the other half of the milk. I like to use a whisk if I see any lumps. Otherwise, I stir with a spoon or spatula. Add the Brie and Gruyère, stirring until the cheese is completely melted. Take the skillet off the heat, and stir in the cooked shells, bacon and 3/4 of the chopped apple. Season to taste with salt and pepper.
- Pour the mixture into the prepared baking dish and top with walnuts, Parmesan and reserved apple. Bake until the top is browned and the sides are bubbling (about 25 minutes). Cool for 5 minutes, then enjoy!
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