Blue Brie Macaroni & Cheese
A quick and easy stovetop mac and cheese recipe, using blue brie (cambozola), which makes a creamy, deliciously flavorful sauce. This is a fantastic vegetarian recipe, just 20 minutes and 6 ingredients, and such a treat for fancy cheese lovers!
Ingredients
- 200 g (2 cups) dry macaroni , or other small pasta shape
- 590 ml (2.5 cupsEdit Ingredients) milk
- 30 g (2 Tbsp) butter
- 170 g (6 oz) blue brie (cambozola), or a mix of brie and blue cheese, roughly chopped
- 2 handfuls grated parmesan, see notes
- 2 handfuls 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
If you're not using cambozola, use 170g of normal brie and then add another 50-100g of blue cheese. This would be perfect with a creamy cheese like gorgonzola or cashel blue. You could use a harder blue cheese such as stilton, but you may then wish to add more milk.
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). I like Twineham's or Ocado's own brand.
Calories: 558kcal, Carbohydrates: 44.8g, Protein: 25.4g, Fat: 29.9g, Saturated Fat: 18.8g, Sodium: 704mg, Fiber: 2.5g, Sugar: 2.9g
