Ingredients Jump to Instructions ↓

  1. 2 cups small elbow macaroni

  2. 1/2 cup panko flakes or other breadcrumbs

  3. 4 tablespoons butter

  4. 1 1/2 tablespoons all-purpose flower

  5. 7 ounces brie , rind removed

  6. 5 ounces gruyere , cut into 1/2 inc cubes

  7. 1 tablespoon chopped fresh rosemary

  8. 5 ounces fresh shitake mushrooms, sliced and sauteed in

  9. 1 teaspoon butter

  10. 1 cup diced fresh fig s Salt and pepper to taste

Instructions Jump to Ingredients ↑

  1. Cook macaroni in medium saucepan of boiling salted water until tender but still firm to bite. Drain. Melt 3 tablespoons butter in large saucepan; melt remaining tablespoon in small saucepan. Mix breadcrumbs into small saucepan; remove from heat and set aside. Add flour to large saucepan; whisk over medium-low heat 2 minutes. Gradually whisk in milk. Add rosemary and bring to a boil, whisking constantly. Whisk 2 minutes longer. Remove from heat. Add cheese, mushrooms and figs; stir until melted. Add more milk if necessary for thick, creamy consistency. Preheat broiler. Mix macaroni into sauce. Season to taste with salt and pepper. Spoon into Pyrex; sprinkle crumbs over. Broil until crumbs brown, about 2 minutes, and serve hot.


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