The Best Creamy Brie Mac and Cheese Recipe (Easy!)

If you love creamy brie and macaroni and cheese, why not combine the two and make macaroni and cheese with brie! Creamy, simple and decadent, this creamy brie macaroni will not disappoint!

If you ever see me at arm’s length from a charcuterie board, I will absolutely reach for slices of brie on a cracker. To me, Brie is just one of the most decadent cheeses and perfect for mac and cheese. It’s creamy and soft, salty but mild, and perfect with savory or sweet flavors.

So, as Pasta obsessed person, I had to find a way to use brie with pasta. Of course the brie mac and cheese was the obvious next level. Not only is brie mac and cheese delicious and extremely impressive, but it’s so simple! Brie is the base of the cheese sauce, and its earthy, creamy character makes it the perfect cheese for this cheesy pasta. Plus, this recipe is very basic, so you can enjoy it as is, or you can add additional spices and flavorings!

If you are looking even more classic mac and cheese goodness, I have a delicious Vegan Mac and Cheese recipe, as well as a Vegan Pumpkin Mac and Cheese recipe!

πŸ§€ Why you’ll love Brie Mac and Cheese

  • Decadent – The rich, creamy texture of the brie gives this mac and cheese a creamy sauce that is so decadent and heavenly!
  • No Roux – Although a roux can be great in sauces, it is often difficult to manage for macaroni and cheese. Luckily, this creamy cheese sauce doesn’t need it!
  • Impressive – The flavor of this is so awesome, but it’s especially impressive when served in the crust of a wheel of brie as a main course or as an accompaniment!

πŸ₯˜ What you need for this recipe

Ingredients and substitutions:

ingredients in bowls with labels.
  • Shells – Of course, any short pasta shape will work here, but I think elbow is superior. If you choose to do something else, keep a small form of pasta like shell pasta or cavatappi pasta.
  • Thick cream – I don’t recommend substituting this ingredient, but whole milk might work if absolutely necessary.
  • Grated Cheddar Cheese – Finely grated cheddar cheese is best. I used pre-shredded, but shredding it yourself is also fine.
  • Brie cheese – 8 oz. (or more) wheel of brie. Feel free to use the brie of your choice.
  • Seasonings – Salt, black pepper, seasoned salt (optional) and chives for garnish.

πŸ“‹ How to make this brie mac and cheese

Step 1: prepare the sauce

Boil pasta in salted water al dente according to package directions and reserve 2 to 4 tablespoons pasta water.

Carefully cut the top layer of rind from the wheel of brie, trying not to remove much of the cheese.

Use a spoon to remove almost all of the brie from inside the wheel, keeping the shape of the wheel intact.

Step 2: Prepare the sauce

In a large nonstick skillet or saucepan over medium-low heat, add the brie cheese.

Let the brie melt slowly, then add the heavy cream.

Make sure the heat is low enough that the sauce doesn’t start to bubble.

Then add the cheddar and parmesan if you wish.

Use a whisk to mix the cheeses with the cream and continue stirring until smooth and free of lumps.

Add seasonings, including salt and pepper. Optionally add garlic powder, a touch of Dijon mustard, cayenne pepper and more, and adjust to taste, but don’t add chives or fresh herbs yet.

Step 3: Finishing Touches

To the pan/pot of cheese sauce, add the cooked pasta.

Stir gently to combine until all pasta is coated.

If necessary, add the reserved pasta water to thin the sauce.

Serve the mac and cheese in the hollowed-out brie crust OR simply serve in serving bowls.

Garnish the top of the macaroni with chives and enjoy hot!

mac and cheese in a wheel of brie with chives.

πŸ’­ Expert Tips and Tricks:

  • If you use an 8 oz wheel of brie, only some of the mac and cheese will fit in the serving wheel. To remedy this, opt for a larger wheel, but only use 8 oz of cheese in the sauce, or use several!
  • Taste and adjust, adding a pinch of salt at a time until you like the taste. Additionally, you can add other flavorings like fresh thyme, red pepper flakes, garlic powder or onion powder, or any other spice of your choice! This recipe is deliberately very simple, so that you can adjust it to your liking (although it is excellent like that too!).
  • While any type of brie will work, different varietals can result in different textures and flavors. For example, a very mild triple cream brie can give a different texture. Additionally, you can purchase flavored brie cheeses, such as truffle-flavored cheeses for an earthier side of brie. This is encouraged if you want to experiment with the creamy brie sauce!
  • You may want to add a crunchy topping element. If so, add seasoned Italian breadcrumbs or panko breadcrumbs, top with Parmesan or white cheddar, or use cracker crumbs. Once the mac and cheese is topped, drizzle it with olive oil, place it in a baking dish, then let the pasta cook under the broiler for just a few minutes, until the top until crispy and golden, being careful not to burn the top.

Recipe FAQs

What does brie go well with?

Traditionally, Brie pairs very well with more acidic and/or sweet flavors due to its richness. Here I think it’s key to embrace richness, as mac and cheese is often rich. The brightness of the chives garnish helps cut through some of it. Pair it with a crisp Pinot Grigio or Sauvignon Blanc.

How long does brie mac and cheese last?

When stored in an airtight container in the refrigerator, this brie mac and cheese recipe should last up to 5 days. That is, if you can save the leftovers!

Is brie good for melting?

Unlike some other soft cheeses, like mozzarella, brie melts very well. This makes it perfect for use in sauces like this!

Do you like a recipe you’ve tried? Please leave a 5 star rating🌟 in the recipe card below and/or a comment in the comments section further down the page. Don’t forget to tag me on Instagram, Pinterest and Facebook when you try one of my recipes!

πŸ“– Recipe

Macaroni and cheese and brie

If you love brie and macaroni and cheese, why not combine the two and make macaroni and cheese with brie! Creamy, simple and decadent, this dish will not disappoint!

To print
Pin
Rate

Course: Starter, Main Course, Side dish

Kitchen: American

Diet: Vegetarian

Preparation time: ten minutes

Cooking time: 25 minutes

Total time: 35 minutes

Servings: 3 servings

Calories: 594kilocalories

Instructions

  • Boil the pasta in salted water according to the box directions and reserve 2 to 4 tablespoons of the pasta water.

  • Carefully cut off the top of the brie wheel, trying not to remove much of the cheese.

  • Use a spoon to remove all the brie from inside the wheel, keeping the shape of the wheel intact.

  • In a large nonstick skillet or saucepan over medium heat, add the brie cheese.

  • Let it melt slowly, then add the heavy cream.

  • Make sure the heat is low enough that the sauce doesn’t start to bubble.

  • Then add the cheddar cheese.

  • Use a whisk to mix the cheeses with the cream and continue stirring until smooth.

  • Add the seasonings and adjust to taste, but don’t add the chives yet.

  • To the pan/pot of cheese sauce, add the cooked and drained elbow pasta.

  • Stir gently to combine until all pasta is coated.

  • If necessary, add the reserved pasta water to thin the sauce.

  • Serve the mac and cheese in the hollowed-out brie crust OR simply serve in serving bowls.

  • Garnish with chives and enjoy hot!

Remarks

  • If you use an 8 oz wheel of brie, only some of the mac and cheese will fit in the serving wheel. To remedy this, opt for a larger wheel, but only use 8 oz of cheese in the sauce, or use several!
  • Add more heavy cream as well as the pasta water if necessary to achieve the desired consistency of the sauce.
  • While any type of brie will work, different varietals can result in different textures and flavors. For example, a very mild triple cream brie can give a different texture. Additionally, you can buy flavored brie cheeses, such as those flavored with truffle. This is encouraged if you want to experiment!

Nutrition

Calories: 594kilocalories | Carbohydrates: 45g | Protein: 23.4g | Fat: 35g | Saturated fat: 19.8g | Polyunsaturated fats: 0.4g | Monounsaturated fat: 2.4g | Cholesterol: 106mg | Sodium: 1034mg | Potassium: 25.4mg | Fiber: 2g | Sugar: 2.8g | Vitamin A: 10.7UI | Vitamin C: 0.3mg | Calcium: 35.1mg | Iron: 10.2mg

Leave a Reply

Your email address will not be published. Required fields are marked *