Creamy Brie Mac and Cheese

This easy brie mac and cheese starts with a roux and is made with sharp cheddar and creamy brie. This 30 minute dish can be made in just one pot! Breadcrumbs and baking step are optional.

You’ll also love my cast iron mac and cheese recipe! It’s mild, creamy and made from a blend of 5 cheeses all in one skillet.

Jump to:

• ⭐ Why you’ll love this recipe
• 📋 Ingredient notes
• Substitutions
• 🔪 Step-by-step instructions
• 💭 Tips & Tricks
• 🥄 Serving suggestions
• ❓Recipe FAQ’s
• ❤️ Other recipes you’ll love
• Creamy Brie Mac and Cheese

⭐ Why you’ll love this recipe

• Delicious and kid friendly! Kids will enjoy the mild taste of this mac and cheese and adults will appreciate the rich, buttery taste of brie.
• Smooth and creamy texture -the base of the cheese sauce is a roux, which is a technique that combines flour and butter cooked over low heat. The cheese is then added in and melted down into a thick and creamy sauce.
• Quick and easy! This mac and cheese cooks on the stovetop in about 30 minutes and you can combine everything in one pot, which makes cleanup a breeze. The baking step is optional.

📋 Ingredient notes

• Elbow macaroni – Use plain elbows or tube pasta of your choice. You can also use whole wheat or gluten-free pasta.
• Cheddar cheese – I recommend shredding your own cheese so it melts better.
• Brie cheese – sold in a round package and has varying degrees of creaminess. Triple-cream brie works well in this dish, but any type of brie will also do.
• Roux ingredients – heavy cream, evaporated milk, butter and all-purpose flour.
• Brioche buns (optional) to make the breadcrumbs.

Refer to the recipe card at the bottom of this post for a full list of ingredients and measurements.

Substitutions

• You can use any tube pasta in place of the elbows. Shells, cavatappi, penne and ziti are both great choices.
• Try different cheese combinations – mild cheddar, gouda or fontina are good replacements for sharp cheddar cheese. You can also substitute brie cheese with another creamy cheese like camembert (similar texture to brie) or havarti.
• Hand shredding your cheddar is best but bagged cheese works if you don’t have time on time or don’t feel like shredding it yourself.
• Use whole milk in place of the heavy cream, evaporated milk or both.
• Use store-bought breadcrumbs if you don’t want to make your own, or omit them completely. You can use regular or panko.

🔪 Step-by-step instructions

Make the breadcrumbs

Step 1: Cut the brioche buns into cubes and brown them in a cast iron skillet for a few seconds, until they’re golden.

Step 2: Transfer the cubes to a food processor, add salt, pepper and garlic powder and pulse several times until crumbly. Transfer the breadcrumbs to a storage container (you’ll have more than you need for this recipe).

Make the mac and cheese

Step 1: Bring 2 quarts of salted water to a boil and add the elbows to the boiling water. Cook for 7 minutes or until al-dente. Drain and rinse the elbows under cold water to stop them from cooking. Set the elbows aside.

Step 2: Use a sharp knife or vegetable peeler to remove the rind from the brie. Try not to remove too much cheese with the rind, and then cut the cheese into cubes.

Step 3: Preheat the oven to 350°F. Melt the butter in a 3 quart saucepan over medium-high heat. Add the flour, reduce heat to medium-low and whisk quickly until the texture is smooth. Quickly add ¼ cup of the heavy cream and stir until smooth.

Step 4: Add the evaporated milk, remaining heavy cream and brie cheese cubes. Stir constantly until the brie fully melts.

Step 5: Turn the heat down low and add the cheddar cheese. Once the cheese is all melted, turn the heat off. Taste the sauce and add salt and pepper as needed.

Step 6: Mix in the elbows and toss until they’re fully covered in sauce. Top the mac and cheese with the reserved ½ cup of cheddar and a handful of breadcrumbs. Bake for 30 minutes uncovered.

Note: If you’re not using a dutch oven, you’ll need to transfer the mac and cheese to a greased baking dish before putting it in the oven.

💭 Tips & Tricks

• Use a vegetable peeler or sharp knife to remove the rind from the brie.
• Hand shredded cheese melts best.
• Maintain a low flame when making the cheese sauce.
• Al-dente pasta stands up better to mixing.

🥄 Serving suggestions

Try serving this mac and cheese with these other dishes:

• Roasted half chicken
• Smoked turkey collard greens
• Roasted brussels sprouts and sweet potatoes
• Jiffy-style jalepeño cornbread

❓Recipe FAQ’s

❤️ Other recipes you’ll love

Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & consider scrolling down and leaving me a review if you REALLY liked it. Thanks!

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