Ingredients
Scale
- 8 ounces elbow macaroni
- 1 cup Brie cheese (rind removed and chopped)
- 2 cups milk (whole or 2%)
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup grated Parmesan cheese
- Optional: chopped parsley or chives for garnish
Instructions
- Cook elbow macaroni in salted boiling water until al dente; drain.
- In a saucepan, melt butter over medium heat. Whisk in flour to create a roux, cooking for 1-2 minutes.
- Gradually add milk, stirring until slightly thickened (4-5 minutes).
- Stir in garlic powder, onion powder, salt, and black pepper.
- Lower heat and add chopped Brie; stir until melted and smooth.
- Combine drained macaroni with cheese sauce until well coated.
- Mix in grated Parmesan until fully melted.
- (Optional) Transfer to a greased baking dish and bake at 350°F (175°C) for about 15 minutes until bubbly and golden.
- Garnish with parsley or chives if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 60mg