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