I know that now’s the season for cookies, peppermint and gingerbread everything, but I just coouldn’t wait to share this recipe for you all. Granted, I could post it when Christmas is over, but let’s face, we’ll be all too busy eating lettuce and veggies as if it was our job.
So, for a second, forget about all those cookies you’re baking these days and join me as I enjoy another bowl of warm, creamy mac & cheese.
Five Cheeses Brown Butter Chili Mac & Cheese.
Sounds dangerously good, I know.
We can always hit the gym later, can we?
Guys, if you’re going to splurge on high-calorie, fatty, decandent food: do it the right way, please. These mac & cheese are the way to go. They’re so great that they’ll make you want to run that extra-mile over and over again. And so worthy!
Sorry that I sometimes forget that this is supposed to be a health food blog… at least I’ve got a recipe for healthy comfort food coming up on Wednesday! You’re going to adore that one, I hope.
I knew I had to make mac & cheese as soon as I saw this recipe at Half-Baked Harvest. What a genius idea to add brie, it makes such a creamy dreamy sauce. So good that you’ll want to pour it on everything!
So I went to my fridge and checked if I had brie. I did, luckily. Though I would have been able to run to the store in my pyjamas just to buy some of that stuff, because I wanted to make mac & cheese so so badly! Then I saw I had at least seven (!!!) different kind of cheeses sitting on the fridge… I might or might now have an unhealthy obsession with them, oh well. But I though that adding seven kind of cheeses to pasta would be too much, even for me.
Brie + Edam + Goat Cheese + Provolone + Mozzarella = cheesy heaven.
And don’t even get me started on the sauce. It’s brown butter sauce!! Come on, you need that in your life. Cheesy, brown-buttery sauce with an amazing spicy kick from the chili.
Oh. So. Good.
And then carb-y macaroni. Topped with garlic-oregano croutons and mozzarella broiled to crispy perfection.
I want to cry because there’s no leftovers.
I’m actually crying, oh well.
You guys go to the store and buy as much cheese as you can fit into your fridge or else you’ll find yourselves crying soon because these mac & cheese aren’t part of your lifes. You’re warned.
- 400 grams uncooked elbow macaroni
- 600 ml. half-skim milk
- 35 grams butter
- 35 grams flour
- salt, pepper and nutmeg to taste
- 1/8-1/4 tsp chili flakes (depends on how much heat you can handle!)
- 60 grams provolone
- 40 grams goat cheese
- 50 grams edam cheese
- 50 grams brie cheese
- 60 grams day-old bread
- garlic powder (to taste)
- dried oregano (to taste)
- a drizzle of olive oil
- 100 grams mozzarella cheese
- Cook pasta al dente, it will continue cooking in the oven.
- To make the sauce, melt butter in a sauce pan. Heat until it gets brown, but don't stop stirring. Remove pan from heat and dump flour at once. Whisk vigorously to remove lumps.
- Bring pan back to the heat and all milk. Heat on medium until sauce thickens. Don't forget to stir it often or it'll burn! Add salt, nutmeg and pepper.
- Add edam, goat cheese, provolone and brie and stir to melt them.
- Add cooked macaroni and chili and stir to cover them in sauce.
- Pour into a baking dish.
- For the topping, toast breadcrumbs and toss them with some olive oil, garlic and oregano. Top pasta with them.
- Put shredded mozzarella on top and bake at 200ºC for 20-25 minutes or until sauce is bubbly and topping is golden.