Herbed Mac and Cheese
- 1/2 pound penne
- 4 ounces Brie
- 3 ounces Gruyère, grated
- 3 ounces sharp white cheddar, grated
- 1/4 cup (1/2 stick) unsalted butter, divided
- 2 tablespoons all-purpose flour
- 1/2 teaspoon chopped fresh rosemary (substitute 1/4 teaspoon dried)
- 1/2 teaspoon chopped fresh sage (substitute 1/4 teaspoon dried)
- 1/2 teaspoon fresh thyme (substitute a pinch dried)
- 1/4 teaspoon freshly grated nutmeg
- 2 cups whole milk, warmed
- Salt and freshly ground white pepper to taste
- 3/4 cup plain breadcrumbs
- Produce
- Rosemary, fresh (1/2 teaspoon)
- Sage, fresh (1/2 teaspoon)
- Thyme, fresh (1/2 teaspoon)
- Cooking & Baking
- All-purpose flour (2 tablespoons)
- Nutmeg (1/4 teaspoon)
- Salt and freshly ground white pepper (1)
- Pasta & Grains
- Penne (1/2 pound)
- Bread & Baked Goods
- Breadcrumbs, plain (3/4 cup)
- Dairy
- Brie (4 ounces)
- Butter, unsalted (1/4 cup)
- Cheddar, sharp white grated (3 ounces)
- Whole milk (2 cups)
- Other
- 3 ounces Gruyère, grated
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published October 8, 2012 (4 months ago).
122 people saved this recipe.
