Awhile ago I tried my hand at Rosemary-Brie Mac ‘n’ Cheese. It didn’t turn out as great as I’d hoped. It had kind of a bitter taste to it, and I couldn’t figure out if it was due to too much rosemary in the mix, or perhaps the fact that the breadcrumbs got slightly burned. It was fun to try this recipe, though, and now I want to do more cooking with figs, just because!
Rosemary-Brie Mac 'n Cheese
2 cups small elbow macaroni, or similar pasta as desired
1/2 cup panko flakes or other breadcrumbs
4 tablespoons butter
1 ½ tablespoons all-purpose flour
2/3 cup whole milk (be prepared to add more as necessary)
7 oz. Brie, rind removed
5 oz. gruyere, cut into ½-inch cubes
1 tablespoon chopped fresh rosemary
5 oz. fresh shitake mushrooms, sliced and sautéed in 1 teaspoon butter
1 cup diced fresh figs
salt and pepper to taste
Cook macaroni in medium saucepan of boiling salted water until tender but still firm to bite. Drain.
Melt 3T butter in large saucepan; melt remaining tablespoon in small saucepan. Mix panko or other breadcrumbs into small saucepan; remove from heat and set aside.
Add flour to large saucepan; whisk over medium-low heat 2 minutes. Gradually whisk in milk. Add rosemary and bring to boil, whisking constantly. Whisk 2 minutes longer. Remove from heat. Add cheese, mushrooms and figs; stir until melted. Add more milk if necessary for thick, creamy consistency.
Preheat broiler. Mix macaroni into sauce. Season to taste with salt and pepper. Spoon into Pyrex (or, for more crunchy surface area, spoon into 9-inch pie plate); sprinkle crumbs over. Broil until crumbs brown, about 2 minutes, and serve hot.
Roasted broccoli with olive oil and salt/pepper on the side.