I must confess I’ve never been much of a fan of traditional Mac and Cheese- I dislike the mostly mushy, over the top creamy, cheesy ones I’ve ever tasted so this is my version that is subtle but at the same time pretty phenomenal if I may say so myself. The Brie adds a creaminess very different from the usual stringy cheddar and the Parmesan set in the broiler makes the top literally crunchy. The Cajun spices gives you just that right amount of tingling of those taste buds without taking away the smoothness and slight sweetness of the melted brie. The best thing about this recipe is how quickly you can get it to the table from start to finish. Make it during the week or weekends, or even when entertaining – double or triple the recipe- it works like a charm. Do give this recipe a try @sarchakra
PREP TIME: 5 mins
COOK TIME: 15 mins
YIELDS: Serves 3
- Elbow macaroni 8 oz
- Avocado oil 2 tsp
- Butter 2 tbsp
- All purpose flour 2 tbsp
- Cream 1 cup
- Brie 8 oz, cut into pieces excluding rinds (see notes)
- Dijon mustard 1 tsp
- Salt to taste
- Pepper 2 tsp
- Paprika 1 tsp
- Cajun seasoning 2 tsp
- Parmesan 1 cup, freshly grated
- Cook the elbow macaroni for 8 mins till el dente. Drain and toss with some avocado oil. Keep aside.
- In a pan add the butter. Let it melt before adding the flour. In a medium flame cook the flour for a few seconds till slightly toasted.
- Add the cream. Keep stirring till smooth. Add the Dijon mustard, salt, pepper and paprika. Mix in and cook till the sauce starts to thicken. Remove from the heat. Keep aside.
- Turn the oven to BROIL setting to HIGH. Pour the cooked macaroni in an oven proof bowl. Add the prepared white sauce.
- Sprinkle the Cajun seasoning on top. Now layer the grated Parmesan on the top.
- Put the bowl in the broiler for 5 mins till the cheese starts to bubble and caramelize and golden.
- That’s it. Dig in and enjoy!
Remember not to overcook the macaroni. There is nothing worse than soggy mushy Mac and cheese!
Tossing the cooked macaroni with some oil prevents it from sticking to each other and becoming one big lump.
Do not discard the rinds. They are delicious in soups.
It is important to not use too much Cajun seasoning. You don’t want to overwhelm your taste buds. You just want just a hint of the flavors and the right amount of hit of the spices.
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