Camembert, Parmesan, and Cheddar Mac and Cheese
Equipment
- Large mixing bowl
- Glass baking container (medium/large)
- Knife
- Tablespoon
- Oven mitt
Ingredients
- 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
Instructions
- 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.