-
- Prep
- 35 min
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- Total
- 60 min
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- Serving
- 4
Featured Product
brise du matin
Featuring a buttery hazelnut taste that becomes more pronounced with age, this double cream Brie cheese has a creamy body that is covered in a smooth, tender rind. Wonderful for frittatas, quiches, sandwiches, and lasagna.
Ingredients
- 4 (600 g) Italian sausages, mild or spicy
- 15 mL (1 tbsp) olive oil
- 1 onion, finely chopped
- 680 mL (2 ¾ cups) tomato sauce
- 450 g uncooked macaroni or other short pasta
- 30 mL (2 tbsp) butter
- 30 mL (2 tbsp) flour
- 500 mL (2 cups) warm milk
- 750 mL (3 cups) shredded Cheddar cheese
- 60 mL (1/4 cup) breadcrumbs
- 125 g (4 oz) Brise du Matin Brie cheese, sliced
- Salt & pepper
Directions
- Remove the casing from the sausages. In a large frying pan, heat the olive oil on medium-high heat, add the onion and cook for 4 minutes. Add the sausage meat and cook 5 minutes while stirring. Skim off the fat if needed. Add tomato sauce, bring to a boil and let it simmer over medium heat for 20 minutes.
- Meanwhile, cook the pasta in a large saucepan filled with boiling water.
- While the pasta is cooking, melt the butter in another saucepan. Add the flour and cook one minute while stirring. Add the milk and bring to a boil. Whisk until the sauce thickens. Remove from heat and add the Cheddar cheese. Stir until the cheese is melted. Add the drained pasta, season and stir.
- Preheat the oven to 180 ºC (350 ºF).
Pour the sauce into a 13 x 9 inch (33x33 cm) baking dish. Cover with the macaroni and cheese. Sprinkle with breadcrumbs. Bake in the middle of the oven for 20 minutes. - Garnish with the slices of Brie cheese and cook for 5 additional minutes. Serve right away.
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