Ingredients
Scale
1 pound elbow macaroni
1 stick unsalted butter
¼ cup flour
3 cups whole milk
8-ounce wheel of brie cheese, rind removed and cubed
2 cups white cheddar cheese, shredded
1 cup parmesan cheese, shredded
4 cloves garlic, minced
¼ teaspoon red pepper flakes
Salt and black pepper to taste
Instructions
- Preheat oven to 350°F. Grease a 9” x 13” oven-safe dish.
- Bring a large pot of salted water to a boil and add noodles. Cook pasta al dente according to the package directions.
- While the pasta cooks, start your creamy brie cheese sauce. Melt butter over medium heat and saute your garlic until fragrant. Add flour and whisk to combine. Continue to cook the flour mixture for 1-2 minutes, stirring constantly to prevent burning.
- Add the milk and cook until it starts to thicken, stirring regularly.
- Stir in your brie, cheddar, and parmesan cheese until they are fully melted. Season with red pepper flakes, salt, and pepper to taste.
- Remove from heat and stir in the cooked pasta.
- Transfer mac and cheese to the baking dish and pop it in the oven for 15 minutes. If you want a crispy top, broil for 3-5 minutes until golden brown.
- Remove the mac and cheese from the oven and allow it to sit for 5 minutes before serving.