Brie Mac and Cheese with Apple Onion Compote

Brie Mac and Cheese with Apple Onion  Compote
Brie Mac and Cheese with Apple Onion 
Compote from Top Ate on Your Plate


Mac and Cheese

  • 12 oz elbow noodles, cooked to al dente 
  • 1 TBSP butter 
  • 1 TBSP all purpose flour 
  • 1 cup whole milk 
  • ¾ cup shredded extra sharp cheddar cheese 
  • 6 oz triple cream brie cheese, rind removed and diced 
  • 1/2 tsp garlic salt 


  • 1 small onion, diced 
  • 1 small gala apple, peeled and diced 
  • 1/2 TBSP butter 
  • 1 tsp sugar 
  • 1 TBSP apple cider vinegar 
  • 1/4 tsp salt 
  • ½ tsp chopped rosemary 

Bread Crumb Topping

  • 1 TBSP olive oil 
  • 1/2 cup panko bread crumbs 


Mac and Cheese

  1. Preheat oven to 375 degrees 
  2. Cook elbow macaroni in salted pasta water for 5-6 minutes. Drain and set aside. 
  3. While pasta cooks, melt 1 TBSP butter into medium skillet over medium heat. Whisk in flour until smooth. Add milk and whisk until it thickens for about 3-4 minutes. Remove from heat and add cheddar and brie cheese. Stir until thickened. Add cooked macaroni. Combine thouroughly. Transfer to a ceramic baking dish. 
  4. Prepare the breadcrumb topping by melting butter in microwave. Stir in breadcrumbs until moistened. Sprinkle over mac and cheese. 
  5. Place in oven and cook for 10 minutes. Turn oven to broil and cook for an additional 2 minutes. 


  1. In a small skillet, melt butter over medium heat. Stir in onions and apples until softened. Sprinkle with sugar and salt. Cook for 2 minutes. Stir in vinegar. Turn off heat and add rosemary. Let sit for 5-10 minutes. 
  2. Spread over top the mac and cheese. Garnish with extra sprig of rosemary.