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
- 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
Brie and cheddar make a great pairing because they both melt well and the mild taste of brie balances the sharpness of the cheddar.
Like any cheese, brie is an excellent source of calcium and protein. It also contains vitamin B12 and is said to have anti-inflammatory properties.
Brie has an edible rind that is normally left on when baked and served on its own. For mac and cheese, the rind comes off because we are melting it into the sauce. Refer to the recipe for instructions on how to remove the rind.
This mac and cheese stands can hold its own but you can also add a protein like bacon, lobster, buffalo chicken or crab, or veggies like mushrooms or spinach. If you want to keep it simple you can just finish it off with some truffle oil.
Store leftover mac and cheese in an airtight container in the refrigerator for up to 3 days. Mac and cheese can be reheated in the oven at 350°F for 10-15 minutes or in the microwave.
❤️ 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!

Creamy Brie Mac and Cheese
Equipment
- y-shaped vegetable peeler for peeling the brie
- box grater for shredding the cheese
- 8-quart food processor to pulse the breadcrumbs
Ingredients
Breadcrumbs
- 2 brioche buns
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 teaspoons garlic powder
Mac and cheese
- 16 ounces elbow macaroni
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups heavy cream
- 12 ounces evaporated milk canned
- 16 ounces sharp cheddar cheese shredded, reserve ½ cup for topping
- 8 ounces brie cheese rind removed and cut into cubes
- salt and pepper to taste
Instructions
Breadcrumbs instructions
- Cut the brioche buns into cubes and toast them in a cast iron skillet for a few seconds, until they're golden.
- Transfer the brioche cubes to a food processor, salt, pepper, 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).
Mac and cheese instructions
- 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.
- 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.
- Preheat the oven to 350°F. Melt the butter in a 3 quart saucepan over medium-high heat. Add the flour, reduce the heat to medium-low and whisk quickly until the texture is smooth. Quickly add ¼ cup of the heavy cream and stir until smooth.
- Add the evaporated milk, remaining heavy cream and brie cheese cubes. Stir constantly until the brie is completely melted.
- 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.
- Mix in the elbows and toss until they’re fully coated in sauce. Top the mac and cheese with the reserved ½ cup of cheddar and a handful breadcrumbs. Bake for 30 minutes uncovered.
Notes
- Pasta that’s prepared al-dente stands up better to mixing.
- 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.
- 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.
Christianna says
This was honestly the best macaroni and cheese my husband and I have ever tasted. The instructions were accurate and very easy to follow. Creamy and crispy on top this is a highly recommended recipe!
Afia says
This is a yummy dish. I’ve been making this dish every holiday season. The instructions are very easy to follow as well.
Crystal DaCruz says
Thank you Afia! I’m so glad you enjoyed it!
Danielle says
It says one can evaporated milk….is that the 5oz or 12oz can??
Crystal says
Hi Danielle,
Sorry about that, not sure how I didn’t pick up on the fact that the size of the can was missing. You’ll want to use a 12 ounce can.
Thank you!
Linda Lum says
This is so good—rich and creamy. I have a hint to share with those who want every last bit of brie in their mac and cheese. Place the wheel of cheese in the freezer for 30 minutes. You’ll then be able to scrape the rind off with a sharp knife and leave the creamy brie intact.
Crystal DaCruz says
Hi Linda! I LOVE this suggestion! I’ll have to update the recipe notes with it! Thank you so much, it’s incredibly helpful! I love learning from my readers 🙂
Marisol Popper says
Phenomenal dish
Crystal DaCruz says
Thank you Marisol!
Paula says
Loved it! Wouldn’t change a thing!
Crystal DaCruz says
Thank you! So happy to hear it!