Description
A luxurious elevated mac and cheese featuring creamy Brie melted into a béchamel sauce with sharp white cheddar and Parmesan, crowned with golden toasted crumbs—a rich yet comforting dish.
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)
Instructions
Preheat oven broiler. Cook pasta in salted water until just al dente; drain.
In a medium saucepan over medium heat, melt butter. Whisk in flour and cook about 1 min to cook off raw taste.
Slowly whisk in warmed milk and cook until béchamel thickens, about 4–5 minutes.
Reduce heat to low and stir in Dijon mustard, half the Parmesan, white cheddar, and Brie cubes until smooth and fully melted. Season with salt and pepper.
Stir drained pasta into sauce ensuring every noodle is coated. Transfer to a greased 8×8 inch casserole dish (or broil-safe skillet).
If using, sprinkle breadcrumb mix on top: panko combined with melted butter, Parmesan, and optional thyme.
Broil until cheese topping melts and becomes golden brown, 2–3 minutes. Let rest 5 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes (plus broiling)
- Category: Main course
