Brielieve it or not, brie is probably the easiest kind of cheese to use for mac and cheese since it's so melty. If you're having trouble scooping it out of the wheel, you can stick it in the microwave for 10-15 seconds to loosen up the insides!

What to do:

1. Bring a pot of water to a boil and cook the macaroni noodles according to package directions.
2. Using a sharp cheese knife, cut a circle about halfway down around the top layer of the wheel of brie. Be careful not to go too far down and puncture the bottom layer.
3. Scrape off the top layer of the brie rind (the hard white part.) When you're done, you should have a brie bowl - it's sort of like carving a pumpkin, but way better.
4. Scoop out all of the creamy brie and put it into a small pot.
5. Add the milk or cream to the brie in the pot and heat it on the stove (low/medium heat) until it's all melted.
6. Pour the melted brie sauce over the cooked macaroni noodles and mix well. 
7. Fill the brie bowl with the pasta and top with salt and pepper

I don't eat a lot of meat with my pasta but this one is great for when I'm craving a lil protein. The sausage pieces shown in this recipe are kinda chunky, but if you want the meat to be smaller - all you have to do is break it apart more while you're cooking it in the skillet. 

I really hate portion sizes. I always say it's best to make a lot and then save whatever is leftover/repurpose any extra stuff into another meal. If I had to guess, I'd say the amount listed below in the recipe is enough for three small plates, or two big plates of food. Does anybody even really eat the same amount anyways? Lol.