Method

Preheat your oven to 350F, and bring a large pot of water to a boil over high.

Begin by making a roux by melting the butter over medium heat in a saucepan, then whisking your flour into it until it creates a paste. Then, add in your milk and bring down to low and let it simmer, stirring frequently until it begins to thicken. Then begin by adding your brie bit by bit, whisking it in to make sure each addition is melted and incorporated. Then, do the same with the cheddar. (If the sauce thickens too much, add in more milk to bring it to the desired consistency)

Meanwhile, in a sauté pan, add some olive oil as needed over medium heat. Once it begins to ripple, add in ham and cook through. Then add desired vegetables, if you take that option, and cook until tender. Remove from heat.

Cook pasta as the pasta instructs. Strain well, then stir pasta into the cheese sauce followed by the ham and any other mix-ins. Pour mac and cheese into a 9” x 9” casserole dish, and top with a mixture of breadcrumbs and parmigiano. Place in the oven for between 5-10 minutes, or long enough that the top is melted and crispy. Remove, top with parsley, and let it set for another five minutes before serving.

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Serves 3.