Remember that time I told you that I absolutely love pasta dishes here? Well, I wasn’t kidding. Mac and cheese is a dear favorite of mine but sometimes, it needs a face lift. The cheddar original is always fun but I enjoy feeling like an adult sometimes. And we all know eating figs and brie cheese means we are adults! Figs are in season right now and are delicious raw, stuffed, or made into an elegant sauce for pork, chicken or even a burger topped with goat cheese. I thought this would be semi-vintage and a change of pace to serve as an appetizer.
Our ingredient line up:
From Top Left to Right: elbow macaroni (duh!), onion, fig, butter, balsamic, milk, white wine, nutmeg, flour, brie, gruyere, and parmesan.
We begin with our onions and figs. Cook the onions until golden brown then add the precious figs. Meanwhile, your pasta should be cooking to just below al dente. You can also be horrible at multi-tasking like me and forget about your pasta, as the boiling water overflows onto your cook top. Which ever works for you!
Add the wine and reduce. Keep that wine around; it will be lovely with the mac and cheese later on. Finish with the balsamic vinegar. Look at that dark color! This is simply elegant!
We make our bechamel sauce (milk sauce), season, and add our cheeses. Taste for seasoning and by taste, I mean a few spoonfuls. You can never be too careful. Add your cute macaroni. I was having a party (your invite totally got lost), and thought serving mac and cheese in a portion friendly muffin tin would be more appealing and casual. Just fill up the holes and top with the onions and figs.
Bake until hot and bubbly! This is all cheese and it’s glorious!
Perfection. I’m sorry if that fig weirds you out. They’re delicious. Happy mac and cheese making!