Name: Brie Mac and Cheese
Prep time: 10 min
Cook time: PT-487521H58M28S
Total time: 30 min
Ingredients: 8 oz (about 225 g) elbow macaroni (or cavatappi, shells, fusilli); 2 Tbsp unsalted butter (for sauce); 2 Tbsp all-purpose flour; 2 cups (480 ml) warmed whole milk (plus extra if needed); 1 Tbsp Dijon mustard; 1 cup white cheddar cheese, finely grated; 8 oz (225 g) Brie cheese, rind removed, cubed; ½ cup Parmesan cheese, finely grated (divided); Salt and freshly ground black pepper, to taste; Optional crunchy topping: ½ cup panko breadcrumbs mixed with melted butter and remaining Parmesan (fresh thyme leaves can be stirred in)

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I love how the brie lends a rich, buttery, and velvety smoothness to classic macaroni and cheese. It elevates the dish from stovetop comfort food to rich, elegant decadence. Baking or a breadcrumb topping adds a lovely crunch contrast—and it’s surprisingly doable even on busy weeknights.

Brie Mac and Cheese

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Pasta: elbow macaroni, cavatappi, shells, or bowties
Unsalted butter
All‑purpose flour
Milk (or heavy cream)
Brie cheese, rind removed and diced
White cheddar or mild cheddar cheese, grated
Dijon mustard (optional slight tang)
Seasonings: salt, pepper, garlic powder, nutmeg or paprika (optional)
Topping (optional): Parmesan, breadcrumbs or crushed crackers, fresh herbs like thyme

directions

I cook the pasta in generously salted water until just al dente, then drain and set aside.
I melt butter in a saucepan, whisk in flour to form a roux, and cook briefly to eliminate starch taste.
I gradually whisk in warm milk (or cream) until the sauce thickens into a béchamel. Then I stir in Dijon mustard and a pinch of nutmeg or garlic powder if using.
I reduce the heat and stir in diced brie (rind removed) until creamy, then add grated white cheddar—stirring until smooth.
I season with salt and pepper to taste, then fold in the cooked pasta until fully coated.
(Optional) I transfer to a casserole dish, top with additional grated cheddar, Parmesan, or breadcrumbs, and broil or bake just until golden on top.
I let the dish rest about 5 minutes before serving so the sauce sets slightly.

Servings and timing

I find this recipe serves about 4–6 people depending on portion size. Prep and cook time total around 30 minutes, including sauce making and optional broiling.

Variations

I’ll sometimes swap in Gouda or Gruyère alongside brie for deeper melting richness.
To lighten it, I use half-and-half or milk instead of heavy cream and reduce butter in the roux.
When serving holiday-style, I top with toasted breadcrumbs mixed with fresh thyme or garlic butter.
To make it a main dish, I stir in sautéed mushrooms, spinach, or crispy bacon bits.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I gently warm on the stovetop or in the oven at 350 °F for 10–15 minutes, adding a splash of milk if needed to revive the sauciness. Microwaving works too, but can dry the pasta slightly.

FAQs

Can I leave the rind on the brie?

I prefer removing the white rind before melting the brie—it doesn’t break down as smoothly. Some recipes note it’s edible but may leave bits in the sauce.

Do I have to bake it?

Not at all! The stovetop version is perfectly creamy and rich. I only bake or broil if I want a golden, crispy topping.

What’s the best pasta shape?

I like ridged or hollow shapes—cavatappi, shells, fusilli, or elbows—so the sauce clings to every bite.

Can I use all heavy cream instead of milk?

Yes—heavy cream makes the dish extra rich. If I want lighter, I use whole milk or a milk / half‑and‑half blend.

Can I prepare ahead and reheat later?

Absolutely. It reheats well, especially with a little added milk. I also make the sauce in advance and toss freshly cooked pasta in at serving time.

Conclusion

I find this brie mac and cheese recipe is the perfect balance of homestyle comfort and gourmet flair: ultra creamy cheese sauce, tender pasta, and luxurious flavor. With optional tweaks like breadcrumb topping or veggie mix-ins, it adapts easily for weeknight dinners or holiday spreads. Let me know if you’d like a vegan-friendly version, extra cheese combos, or tips for large gatherings!