Introduction

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

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.

Cheddar

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.

Parmesan

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.

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.