Fresh herbs, bacon, and a trio of flavorful cheeses - cream cheese, brie, and cheddar - adds sophisticated flavors to traditional macaroni and cheese.
12 ounces elbow macaroni
3 strips bacon (about 2.5 oz.), chopped
3 tablespoons melted butter, divided
1/4 cup chopped mixed fresh herbs such as tarragon, parsley, chives, and/or rosemary
1/4 cup chopped green onions
2 garlic cloves, minced
1/2 cup brie cheese, cut into chunks
1/2 cup cream cheese, cut into chunks
1/2 cup shredded sharp cheddar cheese
1/2 cup plain dried bread crumbs
How to Make It
Preheat oven to broil. Cook macaroni according to package directions. Drain.
Meanwhile, fry bacon until crisp, about 5 minutes, then drain on paper towels, reserving 1 tbsp. grease. Set bacon aside.
In the warm pasta pot, mix reserved grease, 2 tbsp. butter, the herbs, onions, garlic, and soft cheeses. Mix in warm pasta and bacon. Spoon into 4 ramekins (1 1/2-cup size); sprinkle with cheddar cheese.
In a small bowl, combine remaining 1 tbsp. butter and the bread crumbs, stirring to combine. Sprinkle evenly over cheese.
Broil ramekins until golden and bubbling, about 3 minutes.