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decadent brie macaroni & cheese en croute

★★★★★ 1
a recipe by
Brenda Washnock
Negaunee, MI

This mac & cheese is one guilty pleasure and ooh la la so French! Holds up well in the refrigerator to be prepared ahead and then build a day or two later. I enjoy creating recipes that I can prep in stages so I'm not in the kitchen for too long at the end of a big day. If you have finished your cook and have leftover portions it reheats well at 425 degrees for 10 minutes, the macaroni heats through and the pastry does not get too brown.

Blue Ribbon Recipe

Ooh la la is right... these are so good! They're buttery, flaky pillows of warm gooey cheese goodness. The mac and cheese itself is rich and decadent. The buttery crust tastes almost sweet next to the savory mac and cheese. These are very filling. Great for a brunch or a light dinner with a salad.

— The Test Kitchen @kitchencrew
★★★★★ 1
serves 12
prep time 1 Hr
cook time 30 Min
method Bake

Ingredients For decadent brie macaroni & cheese en croute

  • 1/2 c
    olive oil
  • 2/3 c
    all-purpose flour
  • 2 c
    chicken broth, heated
  • 1 c
    whole milk
  • 2 Tbsp
    whole milk
  • 2 Tbsp
    Dijon mustard
  • 24 oz
    elbow macaroni prepared al dente
  • 16 oz
    brie, rind removed and cut into pieces
  • 16 oz
    shredded mozzarella cheese
  • 12
    6x9 inch portions ready to bake puff pastry
  • 2

How To Make decadent brie macaroni & cheese en croute

Test Kitchen Tips
Every oven is different. We did need to bake ours a bit longer to get a golden crust, but the inside was still gooey deliciousness.
  • 1
    To make the mac & cheese you first start with a roux. In a large non-stick pot heat the olive oil at medium high heat then add flour and heat until bubbly, continue to cook like this for two minutes.
  • 2
    Add the heated chicken broth all at once and whisk, continue whisking while simmering for 2 or 3 minutes.
  • 3
    Then add 1 cup of milk and simmer for 2 or 3 minutes.
  • 4
    Add the Dijon mustard and cheese.
  • 5
    Stir until cheese is melted, remove from heat.
  • 6
    Add the prepared macaroni and stir to combine.
  • 7
    Spread the mac & cheese into a greased 13x9 inch pan and refrigerate until firm.
  • 8
    Preheat oven to 400 degrees and prepare a large baking sheet with parchment.
  • 9
    When the mac & cheese is firm divide into 12 portions.
  • 10
    In a small bowl thoroughly combine the eggs and 2 tablespoons of milk, this will be used to seal the puff pastry.
  • 11
    The build: On a lightly floured surface lay down a sheet of puff pastry 6x9 inch. Center a portion of the mac & cheese on the pastry.
  • 12
    Fold the longest part of the pastry to meet at the top of the mac & cheese, wet your fingers with the egg wash and seal the bottom flap, it will overlap by about an inch.
  • 13
    At the unsealed sides of the puff pastry wrap like a gift.
  • 14
    Seal with the egg wash.
  • 15
    Place on a baking sheet seam side down and brush the top with the egg wash. Repeat with the other 11 portions.
  • 16
    Bake at 400 degrees for 25 minutes and serve.

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