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.
Over 800 calories & 43 grams of fat for a mac and cheese recipe is ludicrous. After looking at the NI, I'd never make this recipe. There are so many delicious mac and cheese recipes around that are much healthier than this.
The flavors in this dish were really great but it was dry. Perhaps by melting the cheeses in a cup of milk and then tossing with the pasta would distribute the flavors and give it a creamier texture after baking.
I used turkey bacon in place of pork. We will definitely try it again with the milk.
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