One of the best parts of being single – or, heck, even just having a night on your own while your partner and/or kids are out doing their own thang – is eating whatever you want. You don’t have to cater to anyone’s tastes but your own.
While my husband does occasionally indulge my love for food he hates, I do sometimes miss being able to come home and whip up something I’m craving without considering what my other half may eat for dinner that night.
(A side note for any offended feminists: I’m not in charge of feeding my husband; he can cook his own food just fine. I just like to consider my partner during mealtimes since we enjoy dining together).
I wasn’t too far into No One Tells You This before I figured out what my book-inspired recipe would be. One of my favorite meals is mac and cheese, and the best version I’ve ever had was the Parisienne from S’MAC in New York City. I had it only once, and it was years ago, but its deliciousness has earned a place of honor in my mac and cheese memory board.
I knew I had to make a version of the Parisienne for this post. Since my husband hates both brie and mushrooms, this Mushroom Brie Mac and Cheese is my ideal “I’m single and eating what I want!” dinner for one.
Fun/weird/random fact about me: I didn’t eat mac and cheese until I was in college. And, even then, I would only eat homemade mac and cheese; none of that neon boxed stuff for me! I was a very picky eater as a kid, and one of the things I hated *gasp* was melted cheese.
I know, I know. I KNOW.
These days, I will happily scarf down just about any version of mac and cheese put in front of me, but my favorite is still homemade. My Mushroom Brie Mac and Cheese combines two of my favorite ingredients for an out-of-this-world creamy and flavorful pasta dish.
Most mac and cheese recipes are meant to feed large crowds, or, at the very least, a family of four. So, what are you supposed to do if you’re just one person who wants some mac and cheese for dinner? I mean, you could eat the entire 4-6 person serving yourself (c’mon, who hasn’t been there at least once? Twice?), but, really, you shouldn’t. Especially if you’re still trying to look nice while naked for someone.
Another perk of this Mushroom Brie Mac and Cheese recipe is that it’s perfectly portioned for one person. Keep in mind, this is my blog you’re reading, so it’s a generous portion…but you still won’t really be able to split this dish between two people.
And, bonus: it’s a one-pot recipe. Because when you’re cooking for one, you really don’t want to dirty more dishes than absolutely necessary.
I use a double-cream brie for a rich and luxurious cheese sauce that thoroughly coats each and every noodle. While you can use any sliced mushrooms, I find that the shiitake mushrooms have a distinct flavor that pairs perfectly with the robust brie. The savory, fresh chopped rosemary cuts through the heaviness of the decadently cheesy roux, in which you can also taste delicious hints of sherry and nutmeg.
I won’t lie — mac and cheese made with brie is pungent. If you’re not a smelly cheese lover, you’re not going to like this version. But, if you’re like me and it’s the smellier the better (at least, when it comes to cheese), then feel free to swan dive straight into a bowl of this Mushroom Brie Mac and Cheese.
I’m not ashamed to admit that I scarfed this entire bowl down in one sitting while my husband was away on a business trip. And that I lolled on the couch like a beached whale in stretch pants for several hours afterward. And it was glorious.
Mushroom Brie Mac and Cheese
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Prep Time 5 minutes mins
Cook Time 20 minutes mins
Total Time 25 minutes mins
Servings 1 generous serving
Ingredients
- 2 tbsp unsalted butter
- 1/2 shallot, diced
- 2 tsp finely chopped fresh rosemary (plus more for garnish/sprinkling)
- 4 oz sliced mushrooms (sh*take recommended)
- 2 tbsp good sherry
- 1 cup low sodium chicken broth** (plus more in reserve)
- 3/4 cup milk
- 4 1/2 oz brie cheese
- 1 1/4 cup uncooked elbow macaroni
- 1/4 tsp Worcestershire sauce
- 1/2 tsp ground mustard
- 1/4 tsp ground nutmeg
- Salt and pepper, to taste
Instructions
PREP INSTRUCTIONS
Chop rosemary and set aside.
Chop shallot and set aside.
Cut off and discard the rind from the brie, then cut cheese into small cubes. Set aside.
COOKING INSTRUCTIONS
Melt the butter in a large skillet with deep sides over medium heat. Add the shallots and stir to coat with the butter. Let sauté 2-3 minutes, until softened, then add the mushrooms. Stir to coat and let cook 2-3 minutes, until slightly softened, then add the sherry to the pan.
Let mushrooms and shallots cook in the pan another 3-4 minutes until mushrooms fully softened and shallots are browned.
Add the 3/4 cup of chicken broth slowly to the mixture, using your spatula to de-glaze the pan.
Add milk, uncooked pasta, Worcestershire sauce, ground mustard, and nutmeg. Stir to combine, making sure that the pasta is completely covered by the liquid in the pan. If it’s not, add just enough chicken broth to cover the pasta.
Simmer on medium for 10-15 minutes, stirring regularly, until pasta has absorbed most of the liquid and is cooked to al dente. (If liquid is almost absorbed but pasta is not cooked, add a little more broth to the pan.)
Turn heat to low and add the brie cubes to the pan. Stir constantly until brie is melted and thoroughly coats the noodles. Stir in 2 tsp chopped rosemary, then add salt and pepper to taste.
Remove pan from heat and serve immediately with additional rosemary as garnish.
Notes
I recommend using a 10” skillet with deep sides for this dish. You want enough surface space to saute the shallot and mushrooms, but you also want to get enough depth so that the liquid covers the pasta completely while cooking.
**Use vegetable broth or water to make this a vegetarian recipe!
