Preheat oven to 350 degrees. Spray 6 (8-oz. each) oven-safe ramekins with nonstick spray; set aside.
The ultimate comfort food: Baked Brie Mac and Cheese. Not only does it have creamy, rich, ooey-gooey cheese, but Gruyere and Asiago cheese too. You're going to want to make this... STAT!
Servings and Ingredients
|½||(16-oz.) pkg. Hy-Vee large shell macaroni|
|¼ c.||Hy-Vee unsalted butter|
|2 tbsp.||Hy-Vee all-purpose flour|
|1 ¾ c.||Hy-Vee 2% reduced-fat milk|
|3 oz.||Brie cheese, rind removed and chopped, about 1/2 c.|
|5 oz.||Gruyere cheese, shredded, about 1-1/3 c.|
|5 ½ oz.||Asiago cheese, shredded, about 1-1/2 c., divided|
|½ tsp.||Hy-Vee salt|
|¼ tsp.||Hy-Vee black pepper|
|¾ c.||Hy-Vee seasoned croutons, crushed|
|1||tomato, cut into 6 slices|
|Fresh thyme sprigs, for garnish|
Things To Grab
- 6 (8-oz. each) oven-safe ramekins, or 2-quart casserole dish
- Hy-Vee nonstick cooking spray
- Large stockpot
- Medium saucepan
Cook pasta according to package directions. Drain and set aside.
Melt butter in a medium saucepan. Whisk in flour until smooth; add milk. Cook and stir over medium-high heat until thickened and bubbly. Cook and stir 1 minute more. Add Brie, Gruyere, and 3/4 cup Asiago cheese, one at a time until melted. Remove from heat and whisk in salt and pepper. Toss with cooked pasta.
Spoon pasta mixture into prepared ramekins and top with remaining 3/4 cup Asiago cheese, crushed croutons, and tomato slices. Bake for 20 to 25 minutes or until bubbly and slightly browned on top. Garnish with fresh thyme sprigs, if desired.
Amounts Per Serving
- Total Fat: 31g
- Cholesterol: 90mg
- Sodium: 790mg
- Total Carbohydrates: 39g
- Protein: 24g