There’s something undeniably nostalgic about mac and cheese. It takes me back to the warmth of childhood dinners, when creamy pasta dishes brought everyone around the table. Over the years, I’ve experimented with countless variations, but nothing feels quite as decadent and satisfying as this Brie Mac and Cheese. The first time I made it, I was searching for a dish that could impress guests and still be simple enough for a cozy night at home. Brie added a whole new layer of creaminess and richness that turned an everyday meal into something memorable.
This recipe was born from a desire to elevate a beloved comfort food without losing its soul. I love how Brie melts so seamlessly into the sauce, bringing its subtle, buttery flavor and silky texture. The result is a mac and cheese that’s incredibly creamy, indulgently smooth, and deeply comforting—without being overwhelming. It’s a dish that speaks of warmth, satisfaction, and ease. And it always disappears fast, whether I make it for family dinners or casual gatherings with friends.
Why you will love this recipe is simple—it blends classic comfort with a gourmet twist. The familiar coziness of mac and cheese meets the refined richness of Brie, giving you a dish that feels luxurious without being fussy. It’s just the right balance between creamy and cheesy, light and satisfying, nostalgic and new. You’ll love how it clings to every piece of pasta, giving each bite a soft, velvety texture. It’s also a great conversation starter, since not many people expect Brie in their mac and cheese!
What makes it even better is how versatile this recipe is. You can enjoy it as a stand-alone dish, or pair it with a light salad or roasted vegetables for a complete meal. You can even transform leftovers into baked mac and cheese the next day with a crunchy topping. Whether you’re preparing dinner for two or cooking a bigger batch for guests, it adapts easily to your plans.
Not only that—it’s also incredibly affordable. While Brie may sound like a splurge, you don’t need much of it to bring out that luxurious creaminess. The rest of the ingredients are simple pantry staples, and together they create something that tastes far more expensive than it really is.
Ingredients for the recipe:
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250g elbow macaroni (or any short pasta)
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200g Brie cheese, rind removed and cut into chunks
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1 ½ cups whole milk
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2 tablespoons unsalted butter
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2 tablespoons all-purpose flour
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½ teaspoon garlic powder
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½ teaspoon mustard powder
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½ teaspoon black pepper (or to taste)
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½ teaspoon salt (adjust as needed)
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½ cup shredded cheddar cheese (optional for extra flavor)
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Fresh parsley (for garnish, optional)
How to Prepare This Recipe
Making this Brie Mac and Cheese is surprisingly simple. It may sound luxurious, but the process is quick and manageable, even on a busy weekday. I always start by gathering all my ingredients and prepping them in advance. This makes the process smoother, especially when it’s time to create the roux and stir in the cheese. Since timing is important in mac and cheese, having everything ready helps keep the sauce creamy and lump-free.
Step-by-Step Instructions for Preparation
Step 1: Boil the Pasta
Start by bringing a large pot of salted water to a boil. Add the macaroni and cook according to the package instructions, just until al dente. Drain the pasta and set it aside, but reserve about ½ cup of the pasta water in case the sauce needs thinning later.
Step 2: Make the Roux
In a medium saucepan over medium heat, melt the butter. Once melted, add the flour and whisk continuously for about 1 to 2 minutes. This helps cook out the raw flour taste and starts building the thick, creamy base for the sauce.
Step 3: Add the Milk and Seasonings
Slowly pour in the milk while whisking to keep the mixture smooth. Let it cook for about 3 to 5 minutes, stirring regularly until the sauce thickens slightly. Add garlic powder, mustard powder, black pepper, and salt. These add gentle warmth and a subtle tang that balance the richness of the Brie.
Step 4: Stir in the Cheese
Turn the heat to low. Add the chunks of Brie (make sure the rind is removed), and stir slowly until completely melted. If using, add the shredded cheddar at this point for added flavor depth. Stir until everything is fully incorporated and the sauce is velvety smooth.
Step 5: Combine with Pasta
Add the drained macaroni to the cheese sauce and stir to coat every piece. If the sauce feels too thick, you can loosen it with a splash of the reserved pasta water. Keep stirring until the mixture is creamy and the pasta is evenly coated.
Step 6: Serve and Garnish
Transfer the mac and cheese to bowls or a serving dish. Garnish with a bit of chopped fresh parsley if desired. Serve immediately while hot and creamy.
Quick and Easy
This recipe is wonderfully quick and easy, requiring only about 30 minutes from start to finish. The steps are clear and straightforward, and most of the work happens in one pot. There’s no baking or broiling unless you want to add a crispy topping. Cleanup is minimal too, which I always appreciate after a long day.
Customizable
The beauty of this dish is how customizable it is. You can easily switch out the pasta shape—shells, penne, or rotini work just as well. If you want to add some protein, stir in shredded chicken or crispy turkey bacon. For extra flavor, try mixing Brie with Gouda or mild mozzarella. You could even add sautéed mushrooms or spinach to give it a more earthy or wholesome twist. This flexibility makes it ideal for households with different tastes.
Popular With Many People
Every time I serve this dish, I get requests for the recipe. It’s popular with many people, from kids who love creamy pasta to adults who appreciate the gourmet twist. Brie brings a softness and elegance to the cheese sauce, which makes it suitable for both casual and special occasions. Whether I serve it at potlucks, dinner parties, or just for myself after a long day, it always brings comfort and satisfaction to the table.
PrintBrie Mac and Cheese: Creamy Comfort in Every Bite
This Brie Mac and Cheese is the ultimate comfort food with a refined twist. Rich, creamy, and effortlessly satisfying, it transforms the classic mac and cheese into something special. Brie adds an indulgent texture and buttery flavor, while the smooth cheese sauce wraps perfectly around every bite of pasta. Whether served as a cozy weeknight dinner or a comforting side dish, this recipe brings warmth to any table. It’s easy to prepare, customizable to your taste, and always a crowd-pleaser. If you love creamy pasta dishes, this one is guaranteed to become a new favorite.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 4 1x
Ingredients
- 250g elbow macaroni
- 200g Brie cheese, rind removed and cut into chunks
- 1½ cups whole milk
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon mustard powder
- ½ teaspoon ground black pepper
- ½ teaspoon salt (adjust to taste)
- ½ cup shredded cheddar cheese (optional)
- 1 tablespoon chopped fresh parsley (optional, for garnish)
Instructions
- Boil the pasta:
Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente, according to package instructions. Drain and set aside, reserving ½ cup of the pasta water. - Make the roux:
In a saucepan over medium heat, melt the butter. Add the flour and whisk continuously for 1 to 2 minutes. This step helps eliminate the raw flour taste while building a smooth, thick base. - Add the milk and seasonings:
Slowly pour in the milk while whisking. Let the mixture cook for 3 to 5 minutes, or until it thickens slightly. Stir in garlic powder, mustard powder, salt, and black pepper. - Melt the cheese:
Reduce the heat to low. Add the chunks of Brie and stir slowly until completely melted. For a stronger flavor profile, stir in the cheddar cheese at this point. Continue stirring until the sauce is creamy and fully blended. - Combine with pasta:
Add the cooked macaroni to the cheese sauce. Stir thoroughly until the pasta is fully coated and the sauce is smooth. If it becomes too thick, loosen it with a splash of reserved pasta water. - Garnish and serve:
Spoon the mac and cheese into serving bowls. Sprinkle with fresh parsley if using, and serve hot for the best texture and flavor.
Notes
Use turkey bacon or shredded chicken if you’d like to add protein.
For extra richness, substitute half of the milk with light cream.
If reheating leftovers, stir in a bit of milk and reheat gently to maintain creaminess.
Choose pasta shapes with curves or ridges to hold the sauce better.
FAQs
Can I use a different type of cheese instead of Brie?
Yes, you can. While Brie gives this mac and cheese its signature creaminess, you can substitute it with Camembert or even a combination of cream cheese and mozzarella. However, the flavor will be slightly different, and the texture might not be as silky.
Do I need to remove the rind from the Brie?
It’s recommended to remove the rind before melting Brie into the sauce. The rind doesn’t fully melt and may create a slightly gritty texture. For the creamiest result, trim off the white outer layer and use only the soft interior.
How can I make this dish lighter?
You can use low-fat milk instead of whole milk, though the sauce may be less rich. Reducing the cheese slightly or using part-skim options can also help. Adding steamed vegetables like broccoli or spinach can make the dish feel more balanced and nutritious.
Can I prepare it in advance?
Yes, but for best texture, prepare the cheese sauce fresh. If you want to make it ahead, cook the pasta and grate the cheese in advance. Store them separately and combine them when ready to eat. Reheat gently with a splash of milk to revive the creaminess.
Is this recipe freezer-friendly?
It’s best eaten fresh, but you can freeze it if needed. Let the dish cool completely, then store it in an airtight container. Reheat on the stove over low heat with added milk to restore the sauce. Keep in mind that the texture may change slightly after freezing.
Can I bake this mac and cheese with a topping?
Absolutely. If you want a crispy finish, pour the prepared mac and cheese into a baking dish, sprinkle with breadcrumbs and a bit of cheddar, then bake at 180°C (350°F) for 15–20 minutes until golden on top.
What pasta shape works best?
Elbow macaroni is traditional, but shells, cavatappi, fusilli, or penne also hold the sauce beautifully. Choose a shape with ridges or curves to catch the creamy cheese in every bite.