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Comforting, Creamy Camembert Mac and Cheese

Last modified on March 13th, 2018 at 2:37 pm

Swapping out the traditional macaroni for orchiaetta pasta, adding in bacon, kale and garlic, and coating with the buttery cheesy goodness, this Camembert Mac and Cheese is an elevated version of your childhood favourite, you remember the orange stuff.

Disclaimer: This post was sponsored by Dairy Farmers of Canada in partnership with Food Bloggers of Canada. All opinions are our own.

Overhead of fork with Camembert Mac and Cheese with skillet of mac and cheese blurred in background

Mac and Cheese is the ultimate comfort food. It’s the food of childhood nostalgia, late night eats and essentially what food dreams are made of. It’s hearty and sturdy, creamy and melty, and encourages all types of toppings from bacon to bread crumbs to kale.

I guess you could say a good mac and cheese resembles the same qualities of our first childhood heroes, dad… strong and reliable, kind and warm, and encourages you to be exactly who you are. To celebrate this special day devoted to dad, we’ve used a very special Canadian cheese in our Camembert Mac and Cheese.

Philip holding a small skillet with camembert mac and cheese before it goes into the oven

This month’s cheese of the month comes to us from Upper Canada Cheese Company in partnership with Dairy Farmers of Canada. Their Comfort Cream Camembert is made purely from Guernsey milk, a rare high quality prized breed of dairy cow and has a bloomy rind with a silky, creamy and golden interior. And like an exceptional dad, this cheese ripens with age to mature in flavour, texture and colour.

Swapping out the traditional macaroni for orchiaetta pasta, adding in bacon, kale and garlic, and coating with the buttery cheesy goodness, this Camembert Mac and Cheese is an elevated version of your childhood favourite.

Ingredients for Camembert Mac and Cheese laid out in small quantities

Side view of Camembert Mac and Cheese in a cast iron skillet laying on a napkin

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Comforting, Creamy Camembert Mac and Cheese

Side view of Camembert Mac and Cheese in a cast iron skillet laying on a napkin

Swapping out the traditional macaroni for orchiaetta pasta, adding in bacon, kale and garlic, and coating with the buttery cheesy goodness, this Camembert Mac and Cheese is an elevated version of your childhood favourite.

  • Author: Chef Sous Chef
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings
  • Category: Food + Drink, Main
  • Cuisine: Canadian

Ingredients

  • 1 lb dry pasta shells
  • 1/4 lb bacon
  • 1/2 small bunch of kale rough chopped (approximately 2 cups)
  • 4 tbsp butter divided
  • 1/2 medium red onion chopped
  • 2 cloves garlic minced
  • 2 tbsp all purpose flour
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 1 wheel Upper Canada Cheese Comfort Cream
  • 2 tbsp dijon mustard
  • 2 tbsp lemon juice
  • 1 tbsp thyme
  • 1/2 cup bread crumbs
  • 1/2 cup grated parmigiano
  • 1/2 tsp black pepper

Instructions

No. 1 | Start a large pot of water to boil. Cut the bacon into ½ inch squares and cook until just crisp in a french oven or deep skillet. Remove the bacon and place on paper towel until ready to use again. Drain any excess grease from the pot/pan.

No. 2 | Place the pasta in the pot of boiling water and cook for 8 minutes (or 1-2 minutes less than suggested cooking time on the package). Continue following steps, while the pasta is cooking.

No. 3 | Using the same pan that you cooked the bacon in, melt the butter over medium heat. Add the chopped onion and saute for one minute, then add the garlic and saute for an additional 30 seconds. Sprinkle in the flour and stir until it starts to become golden. Lower to medium-low heat, add the milk and cream and whisk until no lumps remain. Allow the sauce to thicken to coat the back of the spoon, about 2-3 minutes.

No. 4 | Scoop out the inside of the Comfort Cream into the béchamel. Scrape the rind to get every last bit of cheese. Continue to stir until all the cheese is incorporated, melted and creamy. Add the dijon mustard, lemon juice, and thyme. Season with salt and pepper to taste. Add the pasta shells, bacon, and kale, then give a good stir and remove from the heat.

No. 5 | In a small bowl, mix together the breadcrumbs and parmigiana.

No. 6 | If using a deep skillet, sprinkle the breadcrumbs on top, if using individual skillets/dishes, divide the mac and cheese evenly among them and sprinkle with the breadcrumbs.

No. 7 | Place in the oven under a high broil until the top becomes golden brown and bubbly, about 3 minutes.

Overhead of fork with Camembert Mac and Cheese with skillet of mac and cheese blurred in background

 

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2 Comments

  • Reply Maggie November 19, 2017 at 6:38 pm

    I’ve never used brie and a mac and cheese before and it was awesome! I added a little extra cheese to it. I’ll definitely be making this again!

    • Reply Chef Sous Chef November 20, 2017 at 8:11 am

      It’s definitely a game changer. Thanks Maggie!

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