Gruyere Mac and Cheese with Guava and Brie

This mac and cheese was the hands-down favorite at a recent dinner party. The tartness of the guava paste is a nice complement to the gruyere and cheddar mixture.

Ingredients

2 cups small shell pasta (before cooking)

2T Butter

2T Flour

2 cups milk

6 oz Gruyere cheese grated

4 oz sharp white cheddar cheese grated

Salt to taste

8T Guava paste

4 oz brie cut into 8 small square pieces

Equipment

8 1C ramekins

Method

1. Prepare pasta as directed on package cooking until al dente.
2. While pasta is cooking melt butter in a medium sauce pan. Stir in flour to form a paste. Add milk and stir thoroughly making sure the flour mixture dissolves. Heat mixture until it is hot enough to melt cheese, but do not boil. Slowly stir in cheese letting it melt after each addition. Add salt, if desired, to taste. Remove cheese sauce from heat and set aside.

3. Drain pasta. Divide pasta evenly among ramekins. Pour sauce over pasta, dividing evenly among ramekins. Stir each ramekin. Bake at 350 degrees for 25 minutes. Allow to cool for 5 to 10 minutes.

4. Place guava paste in a bowl. Microwave for 30 seconds on high. Mix until spreadable. Place 1T of guava paste on the top of each mac and cheese. Spread out somewhat with the back of a spoon. Place a piece of brie in the center of each ramekin. Place ramekins under the broiler or in a toaster oven until brie is partially melted. Allow to cool for a few minutes before serving.