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- Prep
- 30 min
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- Total
- 35 min
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- Serving
- 8
Ingredients
For the spinach pesto
- 1 container (142 g) baby spinach
- 80 mL (1/3 cup) extra-virgin olive oil
- 80 mL (1/3 cup) chopped toasted almonds
- 30 mL (2 tbsp) lemon juice
- 30 mL (2 tbsp) water
- 2.5 mL (1/2 tsp) salt
- Black pepper
For the Brie mac & cheese
- 1 wheel (300 g) Alexis de Portneuf Brie D'Alexis Cheese
- 1 L (4 cups) Dairyland organic milk
- 375 mL (1 1/2 cups) water
- 454 g (1 lb) short dry pasta (pick a variety that requires 10 to 12 minutes to cook)
- 5 mL (1 tsp) Dijon mustard
- 2.5 mL (1/2 tsp) salt
- 1.25 mL (1/4 tsp) ground nutmeg
- 250 mL (1 cup) Saputo Mozzarellissima Shredded Cheese
- Black pepper (optional)
Directions
For the spinach pesto
- Add all the ingredients to a food processor, then process until smooth. Transfer to an airtight container and set aside (the pesto can be made in advance and refrigerated for up to 4 days, or frozen for up to 1 month).
For the Brie mac & cheese
- Using a sharp knife, slice off the white rind of the Brie D'Alexis cheese. Discard the rind and cut the cheese into cubes. Set aside.
- Pour the Dairyland organic milk and water in a large non-stick pan. Set over high heat and bring to a boil. Lower the heat to medium-high, then stir in the dry pasta. Cook the pasta for 10 minutes, stirring constantly. Lower the heat to medium, add the diced Brie D'Alexis cheese, Dijon mustard, salt, and nutmeg, then keep stirring until the Brie is fully melted. Add the Saputo Mozzarellissima shredded cheese and stir until fully melted and incorporated. Season with black pepper if desired.
- Remove the mac & cheese from the heat and let rest for 5 minutes. Stir a spoonful of spinach pesto in each serving before serving.
