Tuesday, April 17, 2012


Click below to listen to Chefs Jackie and Jeff talk about these recipes and tips:

So many great mac n' cheese recipes, so little time. So, get started with this one. It's fast, easy and super delicious with the smooth creaminess you expect in a really great mac n' cheese recipe. The secret here is the brie. Try panko bread crumbs for the topping for extra crunchy topping. Throw a little parmesan on top in the last minutes of browning. Go cheese wild and try your own favorite blend of hard and soft ripened cheeses. Three cheers for mac n' cheese!


Courtesy of Chef Jeff Calley, © 2011


1/2 pound macaroni, or your favorite shape small pasta
3 tablespoons butter
1/2 cup onion finely diced
3 tablespoons flour
1/8 teaspoon cayenne
1/2 teaspoon paprika
1/4 teaspoon salt
3 cups milk
8 ounces sharp cheddar, shredded
6 ounces brie cheese, rind removed
Fresh black pepper


4 ounces sharp cheddar, shredded
3 tablespoons butter
1/2 cup bread crumbs


Preheat you oven to 350 degrees.

Fill a large pan with salted water and bring to a boil. Cook pasta to al dente.

In another pan over a low-medium heat, melt the butter and add the diced onions, sauteing till just soft. Add the flour and heat till combined with butter and all lumps are smoothed out, for about two minutes. Add the cayenne, paprika, and salt to combine. Add the milk and continue heating will the mixture is smooth and slightly thickened, about 10 minutes.

Stir in the cheeses until melted in. Add the drained pasta to this mixture and pour into a 2 quart casserole dish that’s been sprayed with cooking spray.

Sprinkle the top with the cheddar for toppings. In a small pan, melt the butter and add the bread crumbs to coat them evenly. Sprinkle the crumbs on top of the pasta. Bake in the oven for 30 minutes.

Have you got a great recipe, cooking tip or food story to share with the Too Fun Chefs? Email us and we might just share them with everyone else out there listening. Email: Jackie & Jeff

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