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.
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 sauté for one minute, then add the garlic and sauté 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.
Keywords: camembert recipes, gourment mac and cheese, mac and cheese recipe