Eat Your Puffed Pastry And Mac ‘n’ Cheese, Too!
0 Comment
Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, fisher nuts, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, Kerrygold butter, kosher salt, Kraft, land o lakes butter, Libby, mac and cheese, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, Puff Pastry, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
Don’t worry about this being too difficult for you to make. That was the first thing that I thought too when I saw it. I didn’t figure that there was anyway a beginner cook like myself would be able to assemble such a fancy dish. I got the confidence to at least try it one day though. Much to my surprise, it went together pretty easily. I just followed the directions and took one step at a time. I mean, that’s all you can really do anyway. If worse comes to worse and you cant’ assemble the brie, you can always just eat the tasty macaroni and cheese, right?
This dish is the epitome of comfort food. Just make sure you don’t overdo it!
Ingredients
1/2 c olive oil
2/3 c Gold Medal all-purpose flour
2 c Swanson chicken broth, heated
1 c whole milk
2 Tbsp whole milk
2 Tbsp Dijon mustard
24 oz Barilla elbow macaroni prepared al dente
16 oz brie, rind removed and cut into pieces
16 oz shredded mozzarella cheese
12 6×9 inch portions ready to bake puff pastry
2 eggs
Instructions
To make the mac & cheese you first start with a roux. In a large non-stick pot heat the olive oil at medium high heat then add flour and heat until bubbly, continue to cook like this for two minutes.
Add the heated chicken broth all at once and whisk, continue whisking while simmering for 2 or 3 minutes.
Then add 1 cup of milk and simmer for 2 or 3 minutes.
Add the Dijon mustard and cheese.
Stir until cheese is melted, remove from heat.
Add the prepared macaroni and stir to combine.
Spread the mac & cheese into a greased 13×9 inch pan and refrigerate until firm.
Preheat oven to 400 degrees and prepare a large baking sheet with parchment.
When the mac & cheese is firm divide into 12 portions.
In a small bowl thoroughly combine the eggs and 2 tablespoons of milk, this will be used to seal the puff pastry.
The build: On a lightly floured surface lay down a sheet of puff pastry 6×9 inch. Center a portion of the mac & cheese on the pastry.
Fold the longest part of the pastry to meet at the top of the mac & cheese, wet your fingers with the egg wash and seal the bottom flap, it will overlap by about an inch.
At the unsealed sides of the puff pastry wrap like a gift.
Seal with the egg wash.
Place on a baking sheet seam side down and brush the top with the egg wash. Repeat with the other 11 portions.
Bake at 400 degrees for 25 minutes and serve.
USE RED NEXT PAGE LINK BELOW
NEXT PAGE >>
Quick Tip: Feel free to make this in steps so you aren’t stuck in the kitchen for too long.