Cambozola (Blue Brie) Mac & Cheese
A quick and easy stovetop mac and cheese recipe, using cambozola (also known as blue brie), which makes a creamy, deliciously flavorful sauce. This recipe takes just 20 minutes, one pot and 6 ingredients - a winner for busy weeknights!
Ingredients
- 200 g (2 cups) dry macaroni, or other small pasta shape
- 590 ml (2.5 cups) milk
- 30 g (2 Tbsp) butter
- 170 g (6 oz) cambozola cheese, roughly chopped
- 75 g (¾ cup) grated parmesan, see notes
- 50 g (1.5 cups) fresh baby spinach
Instructions
- Pour the macaroni and milk into a saucepan. Heat, stirring very frequently, until the milk begins to bubble. Turn the heat down and simmer for 10 minutes. Continue to stir at regular intervals. You may need to add more milk depending on how thick your macaroni is. If your macaroni isn't cooked by the time your milk has cooked down, you'll need to add more and turn the heat back up to bring it back to a boil.
- Once the macaroni is cooked al dente, stir in the butter and cheese until melted. Assess the texture and add more milk if it's too thick and sticky.
- Finally, add the spinach and stir in until just wilted.
- That was easy wasn't it? Serve!
Notes
I personally use a vegetarian parmesan style cheese rather than true parmesan which is made with calf rennet (it has to be in order to be called parmesan within the EU).
Calories: 554kcal, Carbohydrates: 47g, Protein: 26g, Fat: 29g, Saturated Fat: 17g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 0.2g, Cholesterol: 93mg, Sodium: 714mg, Potassium: 510mg, Fiber: 2g, Sugar: 9g, Vitamin A: 2020IU, Vitamin C: 4mg, Calcium: 456mg, Iron: 1mg