Recipe 66: Sausage and Apricot Baked Brie Mac and Cheese

For those of you who don’t know, I’ve been out of work for a while due to my health.  This makes money tight, but we manage.  Sadly it does put a damper on such things as V-Day, when you’re supposed to shower your loved one with gifts and candy and all sorts of unnecessary things.  But we always have money for food, including some occasional treats.  Now, I might not have the money these days to make a lobster mac and cheese, but a little indulgence here and there won’t kill us.

Sausage and Apricot Baked Brie Mac and Cheese (from All Things Mac and Cheese)

Ingredients
9 tablespoons butter, divided
1 onion, thinly sliced
1 pound breakfast sausage (mine was pork)
1 pound bow tie pasta (I used small corn shells)
6 tablespoons flour (I used Pamela’s)
2 cups milk (mine was skim)
2 cloves garlic, minced
black pepper to taste
12 ounces Wisconsin brie cheese, rind removed and cubed (mine was not Wisconsin, but use whatever Brie you can, I say)
1 cup dried apricots, chopped
1/2 cup Panko bread crumbs (I used regular GF breadcrumbs)
Directions
Heat oven to 350°F.
Melt 3 tablespoons butter in sauté pan. Add onion and cook over low until soft and caramelized. Set aside.
Cook sausage in skillet, breaking it apart with spoon into crumbles. Remove from heat and drain. Cook pasta according to package directions, heavily salting the water. Drain and rinse briefly with cool water. Set aside.
Melt remaining 6 tablespoons butter. Sprinkle in flour, whisking to form soft roux. Cook until golden brown and bubbly, stirring; slowly pour in milk. Bring almost to boiling point, stirring constantly until sauce thickens. Add garlic, pepper and brie, mixing until smooth. Fold in prepared pasta, sausage, caramelized onion and dried apricots.
Pour mac and cheese mixture into 9×13-inch casserole dish; top with breadcrumbs. Bake 20 minutes or until golden brown. Serve immediately.

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Verdict: 4/5 – The main reason this doesn’t score higher is because it is kind of a complicated recipe.  None of the steps are individually complicated, but I had all four burners on the stove going, so that doesn’t exactly count as being easy to make.  But in terms of flavor?  Worth it – perfect for breakfast, which is how I served it.  I was worried either the sausage or the apricots would overwhelm the dish, but everything really married together quite well, all adding different textures.  Loverman said he would just have me crumble the sausage more finely and cut the apricots more finely, so it really is just something that needed some minor finessing for all that.  Try this out as s breakfast casserole and you’re sure to be a hit!

 

 

 

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