Brie and Manchego Mac & Cheese
Real cheese, white wine and mushrooms make this Mac and Cheese a bit more sophisticated than the boxed stuff you loved as a kid. Président® Brie and Président® Manchego are ultra-smooth and creamy, giving more depth to a beloved dish. Add prosciutto or serve with veggies and you have a hearty meal!
Cook Time
40 minServings
4Ingredients
- 1 lb Organic Whole Wheat Pasta
- 2 Slices Sprouted Grain Bread
- 1/2 cup Raw Pecans
- 2 tbsp Organic Coconut Oil
- 1 tbsp Olive Oil
- 1 lb Mushrooms cut into quarters
- 8 oz Président Brie Round chopped with rind grated off
- 3 Garlic Cloves minced
- Salt and Pepper
- 1/2 cup Dry White Wine
- 1 tbsp Whole Wheat Flour
- 1 cup Whole Milk
- 5.2 oz Block of Président Manchego Cheese chopped
Directions
- Fill a large pot with water and bring to a boil. Add a small handful of salt and the shells, then stir. Bring the water back up to a boil and cook shells for 7 to 9 minutes or until al dente (soft with a slight bite), stirring occasionally. Strain shells and set aside until ready to use.
- Place a 10-inch skillet over medium heat and melt butter. Sprinkle flour into skillet and stir until well combined and the raw flour taste disappears (2 to 3 minutes).
- Stir in milk and cream and continue to stir until no lumps remain. Lower heat to medium-low and allow mixture to thicken enough to coat the back of a wooden spoon.
- Stir in mustard, thyme and ginger until well combined. Season with salt and pepper.
- In a small bowl, toss cheeses and lemon juice together. Begin whisking cheeses into the skillet and continue to whisk until all the cheese has been added and mixture is thick and smooth.
- Add warmed chicken stock and stir together until smooth. Fold in the cooked and cooled shells until just combined and adjust seasonings. Heat broiler to high.
- In a small bowl, toss together crushed crackers, butter and thyme, until well combined.
- Top the mac and cheese-filled skillet with the buttered cracker mix and place under the broiler for 3 to 5 minutes, or until the shells slightly caramelize and the cheese sauce becomes hot and bubbly. (You can also transfer the mixture into individually-sized buttered skillets and top with the cracker mixture before placing under the broiler.)
- Allow the mac and cheese to sit and cool for 5 to 7 minutes before serving.
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Rebecca
Rebecca Gallop is a prop stylist and event designer from Northern Virginia. Her blog, A Daily Something, is where she shares little bits of her life, hands-on projects, creative collaborations, and anything else beautiful! Rebecca has worked with Kinfolk, West Elm, Anthropologie, Utterly Engaged, Simple Things Magazine, and more. She is inspired by nature and history, and loves to incorporate the two in her work. She enjoys bringing people together through intimate gatherings and is busy furnishing and filling her recently-moved-into early 1900s farmhouse, a place at which she hopes to bring friends and family together for years! Rebecca also has a 9 month old baby girl, and loves every second of being a wife and mom!
