Creamy Brie Mac and Cheese

5 from 7 votes

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.

Prep Time20 mins

Cook Time10 mins

Total Time30 mins

Course: Side Dish

Cuisine: Soul Food/Southern

Servings: servings

Calories: 924kcal

Author: Crystal DaCruz

Equipment

y-shaped vegetable peeler for peeling the brie
box grater for shredding the cheese
8-quart food processor to pulse the breadcrumbs
6-Quart Enamel Dutch Oven
silicone spatula

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.

Nutrition