Mushroom Brie Mac and Cheese my go-to meal when I’m on my own for dinner.
Being able to eat whatever you want for dinner is one of the best parts of being single. Or, heck — one of the best parts of having a night on your own while your partner and/or kids are out doing their own thang.
While I love eating dinner with my husband, sometimes I miss the days of whipping up whatever I want without having to take anyone else’s food preferences into account.
Why is Mushroom Brie Mac and Cheese the book-inspired recipe for No One Tells You This?
I wasn’t too far into No One Tells You This when I decided that Mushroom Brie Mac and Cheese would be its book-inspired recipe. One of my favorite comfort food meals is mac and cheese, and the best version I’ve ever had was the “Parisienne” from S’MAC in New York City.
While Mr Tart and I love “regular” mac and cheese, I only make the Mushroom Brie version when he’s out of town. (He hates both brie and mushrooms.) It’s my ideal “I’m on my own and eating what I want!” meal.
Me and Mac and Cheese: A Late Bloomer Love Story
Fun/weird/random fact about me: I didn’t eat mac and cheese until I was in college. And, even then, I would only eat homemade mac and cheese; none of that neon boxed stuff for me! I was a very picky eater as a kid, and one of the things I hated *gasp* was melted cheese.
I know, I know. I KNOW.
These days, I will happily scarf down just about any version of mac and cheese put in front of me.
Why I love Mushroom Brie Mac and Cheese
Most mac and cheese recipes feed large crowds. Or, at least a family of four. So, what are you supposed to do if you’re just one person who wants some mac and cheese for dinner?
I mean, you could eat the entire 4-6 person serving yourself. (We’ve all been there once. Twice?) But, really, you shouldn’t. Especially if you’re still trying to look nice while naked for someone.
I love this Mushroom Brie Mac and Cheese recipe because it makes dinner for one person… and that’s it. You don’t have to figure out how to store the leftovers, and you don’t have extra containers to clean once you finally polish it off.
Keep in mind, though, that this is my blog you’re reading. Rest assured that this is a GENEROUS single portion. More than enough for one, but not enough for two.
Finally, the icing on the cake (the grated cheese on the pasta?): Mushroom Brie is a one-pot recipe. Because when you’re cooking for one, you really don’t want to dirty more dishes than absolutely necessary.
Prepare yourself for the fanciest mac and cheese EVER
Mushroom Brie Mac and Cheese is decadence and luxury in a bowl. Use double or triple-cream brie for a rich sauce that coats each and every noodle. While you can use any sliced mushrooms, I find that the shiitake mushrooms have a distinct flavor that pairs perfectly with the robust brie. The savory, fresh chopped rosemary cuts through the heaviness of the decadently cheesy roux, in which you can also taste delicious hints of sherry and nutmeg.
I won’t lie — mac and cheese made with brie is pungent. If you’re not a smelly cheese lover, you’re not going to like this version. But, if you’re like me and it’s the smellier the better (at least, when it comes to cheese), then feel free to swan dive straight into a bowl of this Mushroom Brie Mac and Cheese.
I’m not ashamed to admit that I scarfed this entire bowl down in one sitting while my husband was away on a business trip. And that I lolled on the couch like a beached whale in stretch pants for several hours afterward. And it was glorious.
What do you serve with Mushroom Brie Mac and Cheese?
Since Mushroom Brie Mac and Cheese is such a decadent meal, you might want to pair it with a light appetizer or side dish of Mixed Berry Salad with Blackberry Vinaigrette or Arugula Salad with Watermelon and Feta.
Don’t skimp on dessert, though. Millionaire Shortbread is the luxury treat to follow up this major main course.
And, if you’re like me and can never get enough brie, check out my recipes for Baked Brie Bites and Fig, Brie, and Turkey Grilled Cheese.
Mushroom Brie Mac and Cheese
Ingredients
- 2 tbsp unsalted butter
- 1/2 shallot, diced
- 2 tsp finely chopped fresh rosemary (plus more for garnish/sprinkling)
- 4 oz sliced mushrooms (shitake recommended)
- 2 tbsp good sherry
- 1 cup low sodium chicken broth** (plus more in reserve)
- 3/4 cup milk
- 4 1/2 oz brie cheese
- 1 1/4 cup uncooked elbow macaroni
- 1/4 tsp Worcestershire sauce
- 1/2 tsp ground mustard
- 1/4 tsp ground nutmeg
- Salt and pepper, to taste
Instructions
PREP INSTRUCTIONS
- Chop rosemary and set aside.
- Chop shallot and set aside.
- Cut off and discard the rind from the brie, then cut cheese into small cubes. Set aside.
COOKING INSTRUCTIONS
- Melt the butter in a large skillet with deep sides over medium heat. Add the shallots and stir to coat with the butter. Let sauté 2-3 minutes, until softened, then add the mushrooms. Stir to coat and let cook 2-3 minutes, until slightly softened, then add the sherry to the pan.
- Let mushrooms and shallots cook in the pan another 3-4 minutes until mushrooms fully softened and shallots are browned.
- Add the 3/4 cup of chicken broth slowly to the mixture, using your spatula to de-glaze the pan.
- Add milk, uncooked pasta, Worcestershire sauce, ground mustard, and nutmeg. Stir to combine, making sure that the pasta is completely covered by the liquid in the pan. If it’s not, add just enough chicken broth to cover the pasta.
- Simmer on medium for 10-15 minutes, stirring regularly, until pasta has absorbed most of the liquid and is cooked to al dente. (If liquid is almost absorbed but pasta is not cooked, add a little more broth to the pan.)
- Turn heat to low and add the brie cubes to the pan. Stir constantly until brie is melted and thoroughly coats the noodles. Stir in 2 tsp chopped rosemary, then add salt and pepper to taste.
- Remove pan from heat and serve immediately with additional rosemary as garnish.
Drooling
I agree. I’ve now made this recipe several times since first making it, and each time results in belly-hugging happiness. 😁