Ingredients
1/2 c olive oil
2/3 c Gold Medal all-purpose flour
2 c Swanson chicken broth, heated
1 c whole milk
2 Tbsp whole milk
2 Tbsp Dijon mustard
24 oz Barilla elbow macaroni prepared al dente
16 oz brie, rind removed and cut into pieces
16 oz shredded mozzarella cheese
12 6×9 inch portions ready to bake puff pastry
2 eggs
Instructions
To make the mac & cheese you first start with a roux. In a large non-stick pot heat the olive oil at medium high heat then add flour and heat until bubbly, continue to cook like this for two minutes.
Add the heated chicken broth all at once and whisk, continue whisking while simmering for 2 or 3 minutes.
Then add 1 cup of milk and simmer for 2 or 3 minutes.
Add the Dijon mustard and cheese.
Stir until cheese is melted, remove from heat.
Add the prepared macaroni and stir to combine.
Spread the mac & cheese into a greased 13×9 inch pan and refrigerate until firm.
Preheat oven to 400 degrees and prepare a large baking sheet with parchment.
When the mac & cheese is firm divide into 12 portions.
In a small bowl thoroughly combine the eggs and 2 tablespoons of milk, this will be used to seal the puff pastry.
The build: On a lightly floured surface lay down a sheet of puff pastry 6×9 inch. Center a portion of the mac & cheese on the pastry.
Fold the longest part of the pastry to meet at the top of the mac & cheese, wet your fingers with the egg wash and seal the bottom flap, it will overlap by about an inch.
At the unsealed sides of the puff pastry wrap like a gift.
Seal with the egg wash.
Place on a baking sheet seam side down and brush the top with the egg wash. Repeat with the other 11 portions.
Bake at 400 degrees for 25 minutes and serve.
Source : allrecipes.com