My Fancy Macaroni And Cheese

Saying I love pasta is very much an understatement. A friend and I will come up with any excuses under the sun to visit our favorite fresh pasta restaurant. The fresh pasta thing might make you feel like I have high standards, but really, I love Kraft Dinner Mac ‘n Cheese just as much.


When I found Brie on clearance at our grocery store, I decided to finally try something that had felt like a huge splurge until then. Brie mac ‘n cheese. I also wanted to add in some of my favorite vegetables: peas, mushroom and spinach.


Brie Macaroni with Vegetables


  • 1 Brie wheel, rind removed
  • 8 oz of mushroom, cleaned and sliced
  • 2 cups of fresh spinach, roughly chopped
  • 1.5 cups of sweet peas, frozen or fresh
  • 2 garlic cloves, minced
  • 1 tablespoon of butter or olive oil
  • Béchamel sauce (find my simple recipe here)
  • Pasta of your choice, cooked and drained
  • Salt and Pepper, to taste


  1. In a large pan, over medium heat, put the oil or butter. Add the garlic and the mushroom for  approximately 5 minutes. Stir regularly. Add the peas, give a good stir and cook for another 2 minutes. Remove from heat.
  2. In a small saucepan, make the béchamel sauce.
  3. Pour the béchamel sauce on the vegetables and stir.
  4. Add the Brie, in chunks. Stir in the sauce.
  5. Add the spinach and stir again.
  6. Combine the sauce with the cooked pasta.
  7. Season to taste, with salt and pepper.
  8. Serve immediately or use in meal prep.

Pasta is my weakness and I always need to make sure I eat it only once in a while. To stay somewhat reasonable, I made enough cheesy sauce for 4 servings but only made two meals with macaroni. I made the other half on spiralized butternut squash.


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