Sausage and Apricot Baked Brie Mac and Cheese

It may sound gourmet, but this recipe is simple enough for anyone to make. Step up your mac and cheese game with this rich and creamy recipe.

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Servings: 8


  • 9 tablespoons butter, divided
  • 1 onion, thinly sliced
  • 1 pound breakfast sausage
  • 1 pound bow tie pasta
  • 6 tablespoons flour
  • 2 cups milk
  • 2 cloves garlic, minced
  •   black pepper to taste
  • 12 ounces Wisconsin brie cheese, rind removed and cubed
  • 1 cup dried apricots, chopped
  • 1/2 cup Panko bread crumbs


Heat oven to 350°F.

Melt 3 tablespoons butter in sauté pan. Add onion and cook over low until soft and caramelized. Set aside.

Cook sausage in skillet, breaking it apart with spoon into crumbles. Remove from heat and drain. Cook pasta according to package directions, heavily salting the water. Drain and rinse briefly with cool water. Set aside.

Melt remaining 6 tablespoons butter. Sprinkle in flour, whisking to form soft roux. Cook until golden brown and bubbly, stirring; slowly pour in milk. Bring almost to boiling point, stirring constantly until sauce thickens. Add garlic, pepper and brie, mixing until smooth. Fold in prepared pasta, sausage, caramelized onion and dried apricots.

Pour mac and cheese mixture into 9x13-inch casserole dish; top with breadcrumbs. Bake 20 minutes or until golden brown. Serve immediately.

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