brie mac and cheese

kath really inspired me this week.
with a simple twist.
mac and cheese became better than ever before.


with one simple substitution.


why brie of course
soft, buttery and rich brie.
i may have had a few nibbles while i was chopping.
purely just to check it's ripeness.
of course.

oh i also threw in some leftover chicken

..
that i used to make cobb salads a few days earlier.
chicken marinated for hours in ribbons of basil and fresh lemon juice (oh and zest!).
the bright flavors made the brie even more irresistable
.

obviously this isn't fitting in with vegetarian times or healthy times.
but hey, a lady's got to indulge sometime right?
and you can make this in about 20 minutes, now that's something.

Recipe: Brie Mac and Cheese

Ingredients
1/2 cup skim milk
1/2 cup ff half and half
1 tbsp unsalted butter
1.5 tbsp flour
2 garlic cloves
1 shallot
1/2 tsp salt
1/4 tsp pepper
1/4 tsp red pepper flake
1/8 tsp nutmeg
2 ounces brie, chopped, rind removed
2-3 servings ww angel hair
1 cup peas
about 6 ounces leftover chicken, chopped into bits

Method:
-cook angel hair according to directions, add peas to same pot with 4 minutes remaining
-in a small sauce pan melt butter over low, add a bit of cooking spray
-grate in garlic and shallot with micro plane
-stir around a bit to soften, 3-4 minutes, raise heat to medium
-whisk in flour till combined, 2-3 minutes
add milk and cream all at once, bring to a boil
-add spices
-let cream sauce thicken till it coats the back of wooden spoon
-turn heat to low, add brie, stir till fully melted
-add chopped chicken, cooked pasta and peas
-combine to fully mixed
-enjoy with a bit more red pepper flake



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