Easy Brie-zy Mac and Cheese

Creamy brie cheese and just a touch of sherry create a rich cheese sauce for this mac and cheese that is reminiscent of fondue.

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Servings: 6


  • 1 pound whole wheat rotini
  • 1 tablespoon butter
  • 2 cups shitake mushrooms, washed and chopped
  • 1 tablespoon olive oil
  • 6 cups baby spinach
  • 2 cloves garlic
  • 1 1/2 cups skim milk
  • 1 1/2 tablespoons flour
  • 2 teaspoons kosher salt
  •   Freshly ground black pepper to taste
  •   Pinch nutmeg
  • 1 tablespoon cooking sherry
  • 2 8-ounce rounds Wisconsin brie cheese, rind removed, cubed
  • 1/2 cup chopped walnuts, toasted


Cook pasta according to package directions until al dente; drain and set aside. Add butter to large skillet and sauté mushrooms over medium high heat until brown; remove from skillet and set aside. In same skillet, add olive oil and sauté spinach and garlic until garlic is fragrant and spinach is wilted; remove from heat and set aside.

To make cheese sauce, add milk and flour to small sauce pan and stir over medium heat until milk slightly thickens. Add salt, pepper and nutmeg; stir in sherry. Remove from heat and stir in cheese until thick and melted. Pour sauce over pasta and toss to coat.

Serve immediately in individual bowls topped with sautéed greens, mushrooms and toasted walnuts.

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Semi-soft and semi-hard cheese, like Cheddar, Monterey Jack and Mozzarella, should be very cold for easy grating.