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Feb 26, 2007 06:51 AM

Using up good cheese-brie in mac n cheese?

I have a block of delicious gruyere and a wedge of good brie and i'm thinking of combining them to make a super rich mac and cheese. Does this sound crazy? Has anyone cooked with brie before? I imagine I will want to cut out a lot of the cream if I do it this way, and perhaps add some leeks to add some texture. Does anyone have any suggestions for how I might pull this off?

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  1. I do it all the time and it makes the best mac & cheese. We always have odds and ends of different cheeses in the fridge so I just combine them and use instead of the cheddar I'd regularly use in a cheese sauce. I have used knob ends of brie, but always in combination with other cheeses like the gruyere you mentioned, or something else a bit more austere. Also, I never use cream to make mac & cheese, so I wouldn't have to cut it out, but if you're used to using cream then you might rethink and use milk to build your sauce, if brie is going to take a starring role in your cheesy goodness.

    1. I recently had a good brie cheese sauce. It was simply browned butter and brie with pasta. Completely unhealthy, but thoroughly worth the taste.