Brie Mac and Cheese with Asparagus and Leeks
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Ingredients & Equipment
What we send
- 4 packetsunsalted butter
- 4 ouncescremini mushrooms
- 5 ouncesasparagus
- 1/8 ouncechives
- 2 ouncesBrie cheese
- 8 ouncesziti pasta
- 1 tablespoonflour
- 1 containermilk
- 2 ouncesshredded white Cheddar cheese
- 1/4 teaspoonground cayenne pepper
- 1aluminum tin
What You’ll Need
- kosher salt
- black pepper
- 10" large pot
- 12" large high-sided pan
- baking sheet
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.
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.
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.
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.
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.
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!