‘We’ve all seen the famous baked camembert, but are you ready for Baked Camembert Mac and Cheese? Meet your new favourite way to use a block of camembert in the most delicious way possible!’ – Hungry now? Jump to Recipe
It’s the middle of January and I’m eating mac and cheese out of a melted bowl of camembert, can you tell that diet thing never took off this year? I mean it never really takes off at any time of the year, I just sometimes decide it’s time to cut back on the cheese every now and then. Clearly today does not class as that ‘every now and then’. Today is a day to celebrate cheese and everything it stands for. What better way to do that than with my favourite cheese on earth ever ever ever. Camembert.
I’ve eaten enough camembert to risk my stomach actually turning into an actual block of camembert and trust me, it never gets boring. In fact it only ever gets better! Because everything is better with camembert, right?
And that’s the theory I was rolling with in the run up to this creation. I’d read somewhere along my travels on the internet of putting camembert in mac and cheese. Genius! Why have I never thought of that? That creamy goodness melted in one of my all time fav meals! Yum. So, that was the plan. Now I don’t know if it was me just trying to get out of doing more washing up, but somehow the camembert ended up being the bowl.
I’m so glad it did because this is the most ridiculously delicious creation i’ve added to the blog in a while.
With all good traditional baked camemberts it started with infusing with some garlic. Many recipes call for rosemary as well, but in a mac and cheese context I felt it wasn’t necessary.
Once ooey and gooey, I threw in macaroni, bacon, mozzarella, black pepper and a squeeze of lemon juice. The mozzarella added some more creaminess without overshadowing the camembert. The squeeze of lemon juice helped cut through the richness of the cheese, which after a few rounds of testing emerged as a crucial ingredient in the whole thing.
And bacon because realistically it upsets me to eat mac and cheese (and by mac and cheese I mean literally anything) without bacon.
‘So when the heckedy heck am I actually going to make this masterpiece?’
I know, sometimes I forget people need an occasion to eat cheese by the fork. But in all seriousness it’s an amazing share appetizer for two. Me and my other half just grab a fork each and tucked straight in.
So if like me you ever find yourself in the dilemma of choosing between baked camembert or mac and cheese, just remember, why choose when you can have both? The answer is camembert mac and cheese. You’re welcome.
'We've all seen the famous baked camembert, but are you ready for Baked Camembert Mac and Cheese? Meet your new favourite way to use a block of camembert in the most delicious way possible!'
- 1 8.8oz (250g) block of Camembert
- 3 tbsp Macaroni Pasta
- 1 tbsp Bacon, crispy & finely diced (approx 2 rashers)
- 1 tbsp Mozzarella, shredded
- 1 tbsp Parmesan
- 1 tbsp Breadcrumbs
- 1 large clove Garlic, sliced into 5
- 1 squeeze Lemon Juice
- Salt & Black Pepper, to taste
Preheat oven to 180c (356f).
Unwrap your camembert from any plastic it may be wrapped in. Place back in the box it came in (without the top).
Pierce 5 slits into the top and place in your 5 slithers of garlic.
Bake for 15-20mins or until gooey through the centre. During this, cook up your Macaroni until al dente and fry up your bacon until crisp, if you haven't already done so.
Keeping it in it's box, carefully slice of the top layer of your Camembert, removing the garlic as well. Stir in your Macaroni, Bacon, Mozzarella, squeeze of Lemon Juice & Seasoning to taste. Top with Parmesan and finish with a layer of Breadcrumbs.
Place under grill and broil until crispy on top.
Enjoy hot with a fork. No plate needed!
a) Keeping the camembert in it's box throughout the process is crucial to ensure the camembert casing doesn't become flimsy and collapses. If it came without a box, tightly wrap up the base in aluminium foil.
b) Unfortunately different brands of camembert will cook at different rates. I have tested this recipe in the same oven at the same temp with 3 different camemberts and they all varied in the time it took to become gooey. I know, helpful right? Just be vigilant from 10-12mins right up to 20. You want to catch the camembert just as it becomes gooey. If it's overcooked it runs the risk of falling apart as you stir in your ingredients. The best way to test this is to poke a knife through the top of the camembert. If it slides in comfortably and has melted cheese on it when it comes out, it's likely to be cooked.
c) With regards to salt & pepper, I usually only salt the macaroni water and leave it at that. Bacon, parmesan and the camembert itself are fairly salty already. However I do add a generous helping of black pepper. But each to their own!
d) The squeeze of lemon juice is a crucial ingredient. It will help cut through the richness of the cheese, which is appreciated when you're essentially eating cheese by the forkful 🙂
e) Calories based on 1 camembert shared by two people.
If you like Camembert you’ll love my Cranberry, Bacon and Brie Grilled Cheese!
Cheers guys, this has been ‘ Baked Camembert Mac and Cheese ’. Comment, share, do whatever you fancy but for crying out loud don’t go bacon my heart. See you next time 🙂