'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!'
a) Boxed Camembert - 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) Cooking times - 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) Lemon Juice - 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.