Thursday, November 11, 2010

Brie and Mushroom Mac and Cheese

i have a problem. i think E is rubbing off on me. i have to be careful what kind of food i mention around him because if i say something like "chili cheese dogs" or "totinos pizza" or "corner stable ribs" he just has to have them. seriously, as in no-matter-what, come-hell-or-high-water i must have that chili cheese dog. in fact, i'm willing to bet when he reads this, he will get in his car and drive to white marsh and get his favorite chili cheese dog. (sorry E)

like i said, i think this trait is rubbing off on me because when E's mom mentioned something about macaroni and cheese with mushrooms and brie cheese the other day, i couldn't get it out of my mind.  i just had to have it. so i scoured the internet for a recipe and came up with one i based my dish on from my vegetable blog.

this was an incredibly rich and decadent side dish. i served it with beef stew and i think it was too much but E and i still managed to force them both down. the earthiness of the mushrooms balanced out the creaminess of the brie nicely. the shallots and garlic added the edge the dish needed. otherwise it may have been too over the top. but it turned out incredibly creamy and savory. i used whole wheat pasta and extra mushrooms to make me feel better about eating carbs covered in cheese.

dear lord, may this indulgent dish not go straight to my hips. amen.

Brie and Mushroom Mac and Cheese
serves 4
adapted from

1/2 lb whole wheat pasta (i used macaroni)
1 tbs garlic gold olive oil, or regular extra virgin olive oil
8 oz mushrooms, chopped
2 large shallots, chopped
2 garlic cloves, minced
salt and pepper
1/4 cup dry white wine
2 tsp butter
2 tsp whole wheat pastry flour
1/2 cup 1% or 2% milk
6 oz brie cheese, rind removed
1/2 cup shredded mozerella

cook pasta according to package directions. drain, reserving 1/4 cup pasta water.

meanwhile, heat oil in skillet over medium heat. add shallots and garlic and saute 2 minutes. add mushrooms and cook until liquid has been released and mostly cooked off. add wine and let simmer until reduced. remove from skillet and set aside.

add butter to skillet. when melted, add flour and cook for 1 minute. add milk and whisk well removing all lumps. add cheeses and stir well until melted. add cooked pasta and mushroom mixture. stir well to coat all noodles. add reserved pasta water if sauce needs a little thinning.

serve immediately.

now it's time for a carb induced coma night's sleep.


  1. yummm....I am sure to try it and am so sure that my prayers will not work for it will go straight to my hips

  2. Really?! You had to say it didn't you? Well I now know what I will be eating for lunch tomorrow. (p.s. it won't be the fresh green beans in the refrigerator)

  3. Sure looks yummy. Gotta try it tonight.


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