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This is a close up photo of creamy brie and cheddar baked macaroni and cheese in a bowl with a fork

Creamy Brie and Cheddar Baked Mac and Cheese


Description

This roux-based Brie and Cheddar Baked Mac and Cheese has a deliciously decadent sauce made from sharp cheddar cheese and smooth and tangy brie. It’s topped with buttery brioche bread crumbs and yields 6 generous servings! Ready in under 1 hour!


Ingredients

Scale

Brioche breadcrumbs

  • 2 brioche buns
  • 2 teaspoons of kosher salt
  • 1/2 teaspoon of black pepper
  • 2 teaspoons of garlic powder

Creamy mac and cheese 

  • 16 ounce box of elbow macaroni
  • 4 tablespoons of unsalted butter
  • 3 tablespoons of all-purpose flour
  • 2 cups heavy cream
  • 12-ounce can of evaporated milk
  • 16 ounces of sharp cheddar cheese, shredded
  • 8-ounce package of brie cheese, rind removed and cut into cubes
  • salt and pepper to taste

Instructions

Make the breadcrumbs:

  1. Cut the brioche buns into cubes
  2. Transfer the brioche-cubes to a cast iron skillet and toast them until they are golden brown. Remove them from the skillet and transfer immediately to a food processor. Pulse several times. Season the bread-crumbs with salt, pepper, and garlic powder.
  3. Transfer the bread-crumbs to a storage container (you’ll have more bread-crumbs than you need for this recipe).

Make the creamy mac and cheese:

  1. Pre-heat the oven to 350°F
  2. Bring 2 quarts of salted water to a boil, then add the elbows to the boiling water. Cook the pasta until it is al-dente (should take about 7 minutes after the water starts boiling)
  3. While the water is boiling and the pasta is cooking, melt the butter in a 3 quart saucepan over medium/high heat
  4. Add the flour, reduce heat to medium/low and whisk quickly until the texture is smooth.
  5. Quickly add 1/4 cup of the heavy cream and let the roux simmer and thicken for about 3-4 minutes
  6. Add the remaining cream, evaporated milk and brie cheese, and continue to let cook for another 5-7 minutes, stirring constantly. The brie cheese should start to melt down.
  7. Once the brie is fully melted, reduce heat to low and add your cheddar cheese. You’ll want to reserve about a half of a cup for topping. Once the cheese sauce reaches a simmer, remove it from heat.
  8. Once all of the cheese is melted, combine the macaroni (which should be drained and rinsed by now) and cheese sauce until the macaroni is fully coated in sauce.
  9. Transfer the mac and cheese into a casserole dish or dutch oven, top with remaining shredded cheddar cheese and breadcrumbs. Bake for 30 minutes uncovered.

Notes

  • For best results, shred your own cheddar cheese. Pre-shredded cheese just isn’t the same!
  • You can substitute store-bought breadcrumbs for homemade.
  • Keep your flame at medium low while preparing the cheese sauce so it doesn’t burn.
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Category: Appetizers and sides
  • Method: Baking
  • Cuisine: American

Keywords: creamy baked mac and cheese, creamy mac and cheese, macaroni and cheese, brie, cheddar, baked, holiday, thanksgiving, side dish