Prep Time:
20 mins
Cook Time:
40 mins
Total Time:
1 hr
Servings:
8
Ingredients
Directions
Fill a large pot with lightly salted water and bring to a rolling boil. Stir in pasta and return to a boil. Cook, uncovered, stirring occasionally, until tender yet firm to the bite, 6 to 8 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a 9×9-inch baking dish with cooking spray.
Meanwhile, melt butter in a heavy saucepan over medium-low heat. Whisk in flour until mixture is a smooth paste and no lumps remain. Slowly pour in evaporated milk, whisking continuously. Whisk in Worcestershire, Dijon mustard, and salt, and cook until slightly thickened, about 2 minutes.
Add in 1/4 cup of Italian Cheddar, 1/4 cup Gruyère, 1/4 cup Fontina, and 1/4 cup sharp Cheddar. Remove rind from Brie and add to sauce; stir until all the cheese has melted, about 1 minute.
Drain pasta and add to the cheese sauce. Pour half of the macaroni and cheese into the prepared baking dish.
Toss remaining 2 tablespoons each of Italian Cheddar, Gruyère, Fontina, and sharp Cheddar together in a small bowl; sprinkle half of cheese mixture over pasta. Pour remaining pasta into the dish; sprinkle remaining cheese mixture over the top.
Bake, uncovered, in the preheated oven until cheese is golden, about 25 minutes.
Cook’s Note
The Brie cheese I purchased comes in individual mini containers.
Nutrition Facts (per serving)
| 258 | Calories |
| 16g | Fat |
| 15g | Carbs |
| 13g | Protein |
