This baked Brie mac and cheese is spectacularly creamy and cheesy. Made with three (yes, three!) types of cheese and topped with a buttery cracker crust, it’s indulgent comfort food at its finest.
Adapted from Olivia Carney | The Art of the Board | Gibbs Smith, 2022
You’ve probably tried countless mac and cheese recipes. After all, it is the ultimate comfort food, and the variations are endless. There’s everything from simple three-ingredient mac and cheese to fancy truffle-infused options.
This indulgent, creamy, cheesy version tops the list. It’s made with three types of cheese, topped with buttery cracker crumbs, and baked until bubbling and golden. Give it a try and see why the testers have declared it their “new favorite mac and cheese recipe.”
Why our testers loved this
The testers loved this “dressed up version of the homey classic” and couldn’t get enough of the rich and creamy pasta.
Barbara H. joined in with her comment, “The deeply satisfying crunch of that top layer followed by the umami creaminess of the sauce had everyone eating far more of this dish than expected.”
Notes on ingredients
- Buttery crackers–To easily crush the crackers, place them in a resealable bag and smash or roll with a rolling pin.
- Brie–To remove the rind from the cheese, use a small sharp knife, and work your way around the wheel, trimming as you go.
- Cheese–A combination of Parmesan and Alpine cheese is used here. For best results, don’t use pre-shredded cheese, as it doesn’t melt well.
- Pasta–You can use your favorite small pasta shape here, such as elbows or shells. The pasta will continue to cook while baking, so be sure to only cook it until barely tender, about 2 minutes less than the package suggests.
How to make this recipe
- Mix the crackers and 2 tablespoons butter together in a small bowl. Heat the oven to 375°F and line a baking sheet with parchment. Combine the Brie and other cheeses in a medium bowl.
- Melt the butter in a medium pot.
- Add the flour to the melted butter.
- Whisk in the flour and cook for 2 to 3 minutes.
- Whisk in the milk, mustard, and garlic powder. Cook until thickened.
- Add the cheese.
- Stir until the sauce is smooth. Season to taste with salt and pepper.
- Stir the pasta into the cheese sauce. Toss until the pasta is completely coated.
- Pour the pasta into a baking dish. Top with the cracker mixture.
- Bake until bubbling and golden brown. Garnish with parsley and serve.
Recipe FAQs
Can I double the recipe?
Yes. If you prefer a lighter sauce, you can simply double the amount of pasta, or you can double the entire recipe. Bake it in a 9-by-13-inch baking dish.
How do I avoid grainy cheese sauce?
The temperature of your sauce and the cheese are two of the biggest culprits behind grainy cheese sauce. When adding your cheese, make sure your sauce is over very low heat. You can even pull it off the heat while you’re stirring the cheese in.
This recipe calls for a lot of cheese. Stir it in one large handful at a time, letting it melt before adding more, to help give the sauce a smooth consistency.
What should I serve with this?
The brie macaroni and cheese is very rich, so pair this with a lightly dressed arugula salad, if offering it as an entree. If you are serving it as a side, offer small portions alongside crispy fried chicken or oven-baked ribs.
Helpful tips
- This makes a very thick, rich Brie macaroni and cheese with plenty of sauce. Add more pasta for a less saucy version.
- Store leftovers in a sealed container in the refrigerator for up to 3 days. To reheat, place the mac and cheese in a baking dish and rewarm in a 350°F oven until heated through.
More great mac and cheese recipes
☞ If you make this recipe, or any dish on LC, consider leaving a review, a star rating, and your best photo in the comments below. I love hearing from you.–David
Brie Mac and Cheese
Made with three types of cheese and topped with a buttery cracker crust, this is the creamiest, cheesiest mac and cheese you’re ever going to try.
For the Brie mac and cheese
Make the Brie mac and cheese
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Preheat the oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper.
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Trim the rinds from the Brie and cut it into small pieces. Add the Parmesan and Grand Cru to the Brie and mix to combine.
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In a medium pot over medium heat, melt the butter. Add the flour and mix until combined. Cook the mixture, stirring constantly, for 2 to 3 minutes. (This is important to cook out the raw-flour taste.)
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Whisk in the milk, mustard, and garlic powder and continue to cook, stirring, until the sauce starts to thicken, 2 to 3 minutes.
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Toss in the cheese mixture and stir until completely melted. Season with salt and pepper to taste. (If the sauce is too thick, add milk, 1/4 cup at a time, until the desired consistency is achieved.)
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Add the cooked pasta to the pot and toss with the sauce until well coated.
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Pour the pasta mixture into an ovenproof dish, top with the remaining cracker crust, and bake until the mac and cheese is bubbling and the crust is golden brown, 10 to 15 minutes. Garnish with parsley and serve.
- Add more pasta–This makes a very thick, rich mac and cheese with plenty of sauce. Add more pasta for a less saucy version, or double it and bake it in a 9-by-13-inch casserole dish.
- Storage and reheating–Store leftovers in a sealed container in the refrigerator for up to 3 days. To reheat, place the mac and cheese in a baking dish and rewarm in a 350°F oven until heated through.
Serving: 1portionCalories: 980kcal (49%)Carbohydrates: 41g (14%)Protein: 48g (96%)Fat: 69g (106%)Saturated Fat: 41g (256%)Polyunsaturated Fat: 4gMonounsaturated Fat: 19gTrans Fat: 1gCholesterol: 215mg (72%)Sodium: 1596mg (69%)Potassium: 444mg (13%)Fiber: 2g (8%)Sugar: 7g (8%)Vitamin A: 1742IU (35%)Vitamin C: 0.01mgCalcium: 865mg (87%)Iron: 3mg (17%)
If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We’d love to see your creations on Instagram, Facebook, and Twitter.
Recipe Testers’ Reviews
If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We’d love to see your creations on Instagram, Facebook, and Twitter.
David Leite
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