Unicorn Double Brie with Black Truffle Mac’n’Cheese

INGREDIENTS

Unicorn Cheese Triple (or Double) Cream Brie
(rind removed and cubed)

1/2 tub of Unicorn Double Brie with Black Truffle Dip

450g Elbow Macaroni Pasta

1 tbsp olive oil

1/3 cup All Purpose Flour

3 cups Whole Milk

10 tbsp Unsalted Butter

1 cup Thickened Cream

4 cups Sharp Cheddar Cheese shredded

1/2 cup Parmesan cheese shredded

1 1/2 cups Panko Crumbs

1/4 tsp Smoked paprika

Fresh Thyme for topping

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METHOD

Preheat oven to 180 C. Lightly grease a large baking dish and set aside. Combine prepared cheeses in a large bowl and set aside.

Cook the pasta one minute shy of al dente according to the package instructions. Remove from heat, drain, and place in a large bowl.

Drizzle pasta with olive oil and stir to coat pasta. Set aside to cool while preparing cheese sauce.

Melt 6tbsp of butter in a deep saucepan, dutch oven, or stock pot.

Whisk in flour over medium heat and continue whisking for about 1 minute until bubbly and golden.

Gradually whisk in the milk and thickened cream until nice and smooth. Continue whisking until you see bubbles on the surface and then continue cooking and whisking for another 2 minutes. Whisk in salt and pepper.

Add two cups of shredded cheese and whisk until smooth. Add another two cups of shredded cheese and continue whisking until creamy and smooth. Sauce should be nice and thick.

Stir in the cooled pasta until combined and pasta is fully coated with the cheese sauce. Stir in the dip.

Pour half of the mac and cheese into the prepared baking dish. Top with remaining 2 cups of shredded cheese and then the remaining mac and cheese.

In a small bowl, combine Panko crumbs, Parmesan cheese, 4 tbsp of melted butter and paprika. Sprinkle over the top, along with some fresh thyme, and bake until bubbly and golden brown (about 30 minutes).

Serve immediately!