Four-Cheese Macaroni and Cheese
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- Unsalted butter, as needed
- Kosher salt, as needed
- 1pound pasta, such as farfalle, macaroni or shells
- 6ounces Brie, rind removed and cheese cut into chunks
- 4ounces cream cheese, softened and cubed
- 3large eggs, lightly beaten
- 1cup mascarpone
- 3ounces Parmigiano-Reggiano, grated ( ¾ cup)
- ¾teaspoon black pepper
- ¼teaspoon finely grated nutmeg
Nutritional analysis per serving (8 servings)
616 calories; 36 grams fat; 20 grams saturated fat; 1 gram trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 46 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 27 grams protein; 601 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 375 degrees. Butter a 2-quart gratin dish.
- Step 2
Bring a large pot of heavily salted water to a boil. Cook pasta to al dente; drain well.
- Step 3
Transfer hot pasta to a large bowl and toss immediately with Brie and cream cheese until melted and smooth. In a separate bowl, whisk together eggs, mascarpone and parmigiano. Stir egg mixture into pasta. Season with pepper and nutmeg.
- Step 4
Turn pasta into prepared pan. Bake until golden brown and bubbling, about 30 minutes. Serve immediately.
Private Notes
Comments
This was fantastic, it elevated plain macaroni and cheese to a company dinner, I must admit, although it was fantastic on it's own, I did add lobster meat when I served it to my friends. (I shelled the lobster and added it raw when I stirred in the pasta).
Based on the other comments about the dish being too dry, I only used 12 oz of dried pasta, I reduced the eggs to just two and instead added about an 1/8 cup of cream (I tried to approximate the volume of the egg I was leaving out). I also added sriacha to the egg/ cheese mixture and topped the dish before baking with pano bread crumbs and extra Parmesan. Dish came out great with these changes. If I make it again, I will only use one egg and replace with even more cream.
I have to agree with most of the other comments, the eggs really throw this dish off. I was a bit confused when I saw 3 eggs listed but decided to proceed anyway. Wish I had listened to my gut because the amount of eggs plus the recommended cooking time results in a bizarre pasta cheese frittata. I think the eggs were meant to serve as a binding agent for the sauce so you don't have cheese soup but three is a too much and the heat is too high for too long.
Very yummy with a few adjustments- only use 2 eggs, add heavy cream to egg mixture, as well as more seasonings to taste, and a touch of Dijon. Be generous with Brie, also added some grated cheddar and Parmesan over top as well as breadcrumbs. Bake for 10-15 minutes, broil for 5.
Worst recipe yet. Dry, not creamy or gooey like proper Mac and cheese. Hardens into a concrete like consistency even while warm. Ruined Christmas dinner with disappointment.
Flavor was delicious. I’ll add cream next time.
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