This Camembert, Parmesan, and cheddar mac and cheese is an easy-to-make meal or appetizer. No precooked noodles required!
This mac and cheese recipe is a hot, cozy dish, perfect for holidays like Christmas or Thanksgiving.
Even among the people in my family who don’t normally like cheesy meals, it was well-loved and a delicious side dish.
Camembert is a fantastic choice for making mac and cheese, as it’s a very soft, creamy, and savory cheese.
This recipe requires a 8oz of Camembert cheese in the rind. Soft cheeses with rinds, for example Camembert and Brie, can be difficult extract from the rind for first-timers. The soft cheese will stick to the rind like glue. So when beginners attempt to open the cheese for the first time, it can quickly become a mess can little cheese can be extracted from it.
For removing the rind from soft cheeses like Camembert or Brie, check out this WikiHow article. In this article, it explains how to remove the rind from Brie. It works the exact same way for Camembert! When equipped with the right technique, Camembert becomes easy to use and consume. Simply put your Camembert in the freezer about 30 minutes prior to using, then cut off the rind using a knife.
For this recipe, I used a local raw cheddar, sliced into small pieces. Cheddar pairs fantastically with Camembert, and helps improve the overall texture of the dish.
I used quintessential grated Parmesan that comes in a green cylinder for this recipe. However, if you have fresh Parmesan, it is best to grate it on top of the pasta.
The best pasta for making mac and cheese, in my opinion, is a durum-based wheat elbow pasta, especially an organic one. The texture of durum is ideal for making pasta. I also recommend durum for other kinds of dishes, like spaghetti and fettuccine.
Camembert, Parmesan, and Cheddar Mac and Cheese
- Large mixing bowl
- Glass baking container (medium/large)
- Oven mitt
- 1 lb macaroni elbows
- 3 cups milk
- 4 tbsp salted butter
- 8 oz Camembert wheel
- 4 oz cheddar
- 2 tbsp Parmesan
- 2 tbsp wheat flour
- Preheat oven at 350.
- Place Camembert in freezer for 30 minutes.
- Mix milk and flour together in a bowl.
- Pour elbow pasta on the baking container.
- Pour milk and flour blend on top.
- Cut butter into slices, then place evenly over the mac and cheese.
- Pour Parmesan evenly over the pasta.
- Put shredded cheddar over the pasta evenly.
- After the 30 minutes, remove from freezer.
- Cut rind off of the Camembert.
- Evenly place Camembert on the pasta.
- Bake in oven at 350 for 45 minutes.
- Let cool for 10-15 minutes.
- Let cool.