Brie Fondue Mac and Cheese

An American chef, a French chef and an Italian chef walk into a bar…

Ingredients
1 box of elbow pasta
1 ½ cup heavy cream
1 lb. brie, diced
2 zucchini, sliced thin, grilled*
1 tbs. chives, chopped
2 tbs. EVOO
Salt and black pepper to taste

Directions

1. Bring a pot of water to boil.
   
2. Cook pasta according to directions on the box.
   
3. Meanwhile, season cream with salt and pepper, simmer in a skillet, and melt brie cheese into mix.
   
4. Drain cooked pasta and toss with cheese mixture.
   
5. Line the inside of round cookie cutters with slices of grilled zucchini and fill with elbow pasta.
   
6. Remove the cookie cutters, drizzle with oil and sprinkle chives on top prior to serving.
   

*Use a mandolin to slice zucchini into thin slices, season with salt and then drain them in a colander with a weight on top for one hour. Pat dry, season with extra-virgin olive oil and grill on both sides for two minutes on a hot grill.

Photo and Recipe Credit: Chef Lorenzo Boni