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Brie Mac and Cheese

Brie Mac and Cheese with Asparagus and Leeks

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This mac and cheese is about to make your dreams come true. Chef Michelle combines sharp white Cheddar and mild, buttery Brie for ultimate gooeyness (that’s our technical term) and a balanced cheesy flavor. Sautéed leeks, asparagus, and mushrooms give the dish a spring feel. And for a decadent, yet totally necessary topper, the mac is baked with another layer of Brie until melty and golden. Grab a fork and get ready to throw some elbows—you’ll want to dive in right away.

  • Vegetarian
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Michelle

By Chef Michelle

  • Calories 870
  • Protein 32g
  • Total Carb 108g
  • Total Fat 35g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • unsalted butter
    • 4 packets
    • unsalted butter
  • leek
    • 1
    • leek
  • cremini mushrooms
    • 4 ounces
    • cremini mushrooms
  • asparagus
    • 5 ounces
    • asparagus
  • chives
    • 1/8 ounce
    • chives
  • Brie cheese
    • 2 ounces
    • Brie cheese
  • ziti pasta
    • 8 ounces
    • ziti pasta
  • flour
    • 1 tablespoon
    • flour
  • milk
    • 1 container
    • milk
  • shredded white Cheddar cheese
    • 2 ounces
    • shredded white Cheddar cheese
  • ground cayenne pepper
    • 1/4 teaspoon
    • ground cayenne pepper
  • aluminum tin
    • 1
    • aluminum tin

What You’ll Need

  • kosher salt
  • black pepper
  • 10" large pot
  • 12" large high-sided pan
  • baking sheet

Cooking Steps

  1. Clean leeks

    Clean leeks

    Preheat oven to 450°F. Place 2 packets butter in a small bowl and set aside to soften at room temperature. Bring a large pot of water to a boil over high heat. If leek arrived with dark green tops, trim and discard them. Halve leek lengthwise, then cut crosswise into ¼-inch half-moons. Place in a bowl of cold water, separating pieces, to let dirt sink to bottom. 

  2. Prepare ingredients

    Prepare ingredients

    Wipe mushrooms clean with a damp paper towel and cut into ¼-inch slices. Rinse asparagus, trim and discard woody bottoms, then cut crosswise into ¼-inch pieces. Rinse chives and thinly slice. Cut Brie into thin slices, place on a plate, and refrigerate until ready to use. Remove leek from water and pat dry with paper towel. 

  3. Cook vegetables

    Cook vegetables

    Heat remaining butter in a large high-sided pan over medium-high heat. When butter is foamy, add mushrooms and cook, stirring occasionally, until beginning to brown, 6-8 minutes. Add leek and asparagus to pan and cook, stirring, until tender, 3-4 minutes more. Season with ¼ teaspoon salt and black pepper as desired. Transfer vegetables to tin (to save an extra plate), reserving pan for Step 5. 

  4. Cook ziti

    Cook ziti

    While vegetables cook, season boiling water generously with salt. Stir in ziti, cook until very al dente, about 7 minutes, then drain and set aside (your pasta will finish cooking in the oven). Meanwhile, add flour to bowl with softened butter and knead with your fingers to form a smooth paste. 

  5. Make cheese sauce

    Make cheese sauce

    In pan from vegetables, bring milk, ½ teaspoon salt, and black pepper as desired to a boil, whisking, over medium-high heat. Whisk in butter and flour mixture until dissolved, 30 seconds. Reduce heat to medium and cook, whisking occasionally, until thickened, 1-2 minutes more. Remove from heat and whisk in Cheddar, cayenne (it's spicy—skip or use half for less heat), and half of Brie. Stir in vegetables and ziti

  6. Plate mac and cheese

    Plate mac and cheese

    Pour mac and cheese into tin, reshaping if bent, then spread in an even layer and top with remaining Brie. Place on a baking sheet and bake until top is golden brown, 5-7 minutes. Divide between serving plates, garnish with chives, and dig in! 

What is Plated?
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  • 3. Enjoy your perfect dinner.

    3. Enjoy your perfect dinner.

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