Comfort food season has started, so a Mac & Cheese recipe was in order. I’ve been eating a lot of camembert lately and this time I added it to this pasta dish. I love the creaminess it gives. I also added zoodles to have some extra texture and add a bit of veggies.
This recipe serves 4.
1 zucchini, julienned without using the core
2 medium white onions, chopped
2 cloves of garlic, minced
2 tablespoons of olive oil
3 tablespoons of butter
3 tablespoons of flour
800ml of milk
250grs of camembert, without the rinds
100gr of Gouda, shredded
300gr of the short pasta of your choice
10 sprigs of thyme
For the crumb mixture:
½ cup of Parmesan
½ cup of breadcrumbs
5 sprigs of thyme
To make the zoodles, I just used a mandoline with the julienne attachment. I stopped when I got to the core. You can also make them with a spiralizer or a potato peeler. If you use a potato peeler, just slice it into ribbons and then using a knife, cut it into julienne. Set aside.
In a large pot, add the olive oil. Cook the onions over medium heat for 5 minutes, until they become translucent. Then add the garlic and butter. Once the butter has melted, add the flour and keep stiring for about 3 minutes. Then add the milk and stir for about 15 minutes until it thickens.
In the meanwhile cook the pasta as instructed on the package.
Mix all of the ingredients for the crumb mixture in a bowl. Set aside.
Once the sauce has thickened, add the cheeses and whisk to incorporate them into the sauce. Once the cheeses have melted, add the thyme, salt and pepper.
Add the cooked pasta and zoodles to the sauce. Mix until they are evenly coated.
Grease an oven dish. Pour the pasta with the sauce in the oven dish. Evenly spread the crumb mixture over the top. Broil until it gets golden on top.
Serve right away.