1. Preheat oven to 400ËšF oven. Cook pasta according to package directions; drain reserving 1/4 cup pasta water.
2. Meanwhile, melt butter in large high-side skillet or saucepan over medium heat. Cook onions and garlic for 3 to 5 minutes or until tender. Sprinkle with flour. Cook for 2 to 3 minutes or until smooth.
3. Slowly whisk in milk and cream. Continue to whisk and bring to a boil. Reduce heat to medium-low. Cook, stirring constantly, for 8 to 10 minutes or until thickened slightly. Stir in mustard, salt and pepper. Reduce heat to low. Stir in 3/4 cup Cheddar, 3/4 cup Gruyere, 1/3 cup goat cheese, all the brie and 1/4 cup Parmesan until melted.
4. Toss in pasta and reserved pasta water until well coated. Transfer to greased 9 x 13-inch baking dish. Sprinkle with each remaining cheese.
5. Bake for 15 to 20 minutes or until golden brown and bubbling.
Tip: This is a great way to use up any leftover cheese from a cheese tray. Substitute with any mix of cheese you have on hand.
Stir herb mix of finely chopped fresh chives, thyme and parsley to cheese sauce for fresh finish.
- 48 g Fat
- 29 g Saturated Fat
- 150 mg Cholesterol
- 950 mg Sodium
- 68 g Carbohydrate
- 3 g Fiber
- 7 g Sugars
- 36 g Protein
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Nutritional Information
- 48 g Fat
- 29 g Saturated Fat
- 150 mg Cholesterol
- 950 mg Sodium
- 68 g Carbohydrate
- 3 g Fiber
- 7 g Sugars
- 36 g Protein
Directions
1. Preheat oven to 400ËšF oven. Cook pasta according to package directions; drain reserving 1/4 cup pasta water.
2. Meanwhile, melt butter in large high-side skillet or saucepan over medium heat. Cook onions and garlic for 3 to 5 minutes or until tender. Sprinkle with flour. Cook for 2 to 3 minutes or until smooth.
3. Slowly whisk in milk and cream. Continue to whisk and bring to a boil. Reduce heat to medium-low. Cook, stirring constantly, for 8 to 10 minutes or until thickened slightly. Stir in mustard, salt and pepper. Reduce heat to low. Stir in 3/4 cup Cheddar, 3/4 cup Gruyere, 1/3 cup goat cheese, all the brie and 1/4 cup Parmesan until melted.
4. Toss in pasta and reserved pasta water until well coated. Transfer to greased 9 x 13-inch baking dish. Sprinkle with each remaining cheese.
5. Bake for 15 to 20 minutes or until golden brown and bubbling.
Tip: This is a great way to use up any leftover cheese from a cheese tray. Substitute with any mix of cheese you have on hand.
Stir herb mix of finely chopped fresh chives, thyme and parsley to cheese sauce for fresh finish.