Bring your regular macaroni and cheese to the next level with this four-cheese dish, including cubes of brie. This is perfect for your next potluck - and you can certainly double or triple the recipe if needed!
You'll need:
- 12 oz large elbow pasta
- 4 Tbs unsalted butter
- 12 oz brie, rind removed and cubed
- 1/2 c grated mozzarella cheese (about 2 oz)
- 1/2 c grated pepper jack cheese (about 2 oz)
- 1/4 c grated parmesan cheese
- 3/4 c heavy cream
- 2 eggs
- 1 tsp hot sauce (like Cholula)
Prep all the cheese so it's ready for go time. The brie rind is edible, but it won't melt, so peel as much as you can off but don't worry too much about it if you leave some. Cut it into 1/2 inch cubes and add to a large bowl. Then add the shredded cheeses.
In a large pot, bring about 6 c of salted water to a boil over high heat. Add pasta and boil 7 to 8 minutes, until just tender. Drain. (Click here for a tutorial on cooking pasta.)
Meanwhile, combine the cream, eggs, and hot sauce, and whisk until eggs are combined.
Return pasta to the same pot, off of the heat, and slowly pour in the cream mixture while stirring with a wooden spoon or spatula. Return pot to medium-low heat and continue stirring about one minute, so it thickens slightly.
Add the butter and all the cheese and cook on medium-low, stirring constantly and slowly, until cheese is melted, about 5 minutes. Taste, and add salt and pepper if desired.
Serve with plain roasted broccoli or sliced rotisserie chicken, if desired.
Pro tip: If you use regular milk, the sauce will curdle. If you use half and half, the sauce will curdle. Use heavy cream!