Mac and Brie with Mushrooms

Wisconsin brie creates a super-creamy mac and cheese. Earthy mushrooms and a little white wine take this recipe over the top.

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Servings: 6


  • 1 pound pasta shells
  • 2 slices whole wheat bread
  • 1/2 cup walnuts
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 2 cloves garlic
  • 1 pound mushrooms, quartered
  •   Salt and black pepper to taste
  • 1/4 cup white wine
  • 1 tablespoon flour
  • 1 cup whole milk
  • 8 ounces Wisconsin brie cheese, rind removed and cubed
  • 1/2 cup (2 ounces) Wisconsin gruyère cheese, shredded


Preheat oven to 350°F.

Bring large pot of water to boil; add pasta and cook to al dente texture, according to package directions. Drain and set aside.

Meanwhile, using a food processor, grind bread slices into crumbs. Add nuts and pulse until well combined. In skillet over medium heat, melt 1 tablespoon butter. Add breadcrumb mixture and cook for 3 minutes, or until the breadcrumbs begin to brown, stirring frequently. Remove from heat and set aside.

In large saucepan, heat olive oil and remaining 1 tablespoon butter over medium heat. Add garlic and cook until fragrant, about 1 minute. Add mushrooms and pinch of salt and pepper and cook until mushrooms begin to release juices, about 5 minutes. Add wine and cook 2 minutes. Using slotted spoon, remove mushrooms from pan and set aside.

There should be small amount of liquid and some garlic remaining in pan. Whisk in flour and cook 1 minute over medium heat. Add milk, and whisk mixture until flour has dissolved and liquid begins to thicken. Remove from heat and mix in cheeses, stirring until melted. Add cooked pasta to cheese mixture and stir in reserved mushrooms.

Divide pasta into 6 oven-safe individual-serving bowls. Top with breadcrumb mixture. Place on cookie sheet and bake 15 minutes.

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Semi-soft and semi-hard cheese, like Cheddar, Monterey Jack and Mozzarella, should be very cold for easy grating.