Mac and cheese is the ultimate comfort food, but let’s be real—most versions are basic. Enter Brie Mac and Cheese, the decadent upgrade your taste buds deserve. Imagine velvety, melty Brie hugging every noodle, with a golden crust that crackles under your fork.
This isn’t your childhood boxed stuff. This is gourmet laziness—minimal effort, maximum payoff. Why settle for mediocre when you can have legendary?
Let’s get cooking.
What Makes This Recipe So Good
Brie Mac and Cheese isn’t just good—it’s stupidly good. The magic lies in the Brie’s creamy texture, which melts into a sauce so smooth it’ll make you question all other cheeses. Add a crispy breadcrumb topping for contrast, and you’ve got a dish that’s rich, indulgent, and borderline addictive.
It’s fancy enough to impress guests but easy enough for a Tuesday night. Win-win.
Ingredients
- 8 oz elbow macaroni (or any short pasta)
- 8 oz Brie (rind removed, chopped)
- 1 cup shredded sharp cheddar (for extra flavor)
- 2 cups whole milk (don’t skimp—this is comfort food)
- 2 tbsp butter (because of course)
- 2 tbsp all-purpose flour (for the roux)
- 1/2 cup breadcrumbs (panko works best)
- 1/2 tsp garlic powder (optional, but highly recommended)
- Salt and pepper (to taste)
Step-by-Step Instructions
- Cook the pasta: Boil the macaroni until al dente. Drain and set aside.
- Make the roux: Melt butter in a saucepan, whisk in flour, and cook for 1-2 minutes until golden.
- Add milk: Slowly pour in milk, whisking constantly to avoid lumps.
Cook until thickened.
- Cheese time: Stir in Brie and cheddar until melted and smooth. Season with garlic powder, salt, and pepper.
- Combine: Mix the sauce with the cooked pasta. Transfer to a baking dish.
- Top it off: Sprinkle breadcrumbs evenly over the top.
- Bake: Broil for 3-5 minutes until the top is golden and crispy.
Watch closely—it burns fast.
Storage Instructions
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave (stirring halfway) or oven (covered with foil at 350°F for 10-15 minutes). Pro tip: Add a splash of milk before reheating to restore creaminess.
Freezing isn’t recommended—the sauce may separate.
Benefits of This Recipe
Besides being delicious, this dish is versatile. Serve it as a main, side, or midnight snack. It’s also a crowd-pleaser—kids and adults alike will devour it.
The Brie adds a sophisticated twist without requiring chef-level skills. Plus, it’s a great way to use up leftover cheese. Waste not, want not.
Common Mistakes to Avoid
- Overcooking the pasta: Mushy noodles ruin the texture.
Stick to al dente.
- Skipping the roux: This step ensures a smooth sauce. No shortcuts.
- Using cold Brie: Let it sit at room temperature for easier melting.
- Ignoring the broiler: Walk away, and you’ll have charcoal. Stay vigilant.
Alternatives
Not a Brie fan?
Swap it for Gruyère or fontina. Vegan? Use plant-based butter, milk, and cheese.
Gluten-free? Substitute GF pasta and flour. Add-ins like bacon, caramelized onions, or truffle oil can elevate it further.
Make it yours.
FAQ
Can I use pre-shredded cheese?
Technically, yes. But pre-shredded cheese contains anti-caking agents that can make the sauce grainy. For the creamiest results, shred it yourself.
Do I have to remove the Brie rind?
You can leave it on—it’s edible—but it won’t melt as smoothly.
IMO, removing it is worth the effort.
Can I make this ahead of time?
Yes! Assemble everything but the breadcrumbs, cover, and refrigerate for up to 24 hours. Add breadcrumbs before baking.
Why is my sauce lumpy?
You didn’t whisk enough.
Or you added cheese too fast. Slow and steady wins the race.
Final Thoughts
Brie Mac and Cheese is the ultimate comfort food upgrade. It’s creamy, crispy, and guaranteed to disappear fast.
Whether you’re cooking for one or a crowd, this dish delivers. So grab a fork, dig in, and thank yourself later. You’re welcome.