Brie Mac and Cheese

Creamy Brie Mac and Cheese is all about velvety comfort and a little touch of elegance. This recipe combines classic macaroni and a quick stovetop cheese sauce enriched with French Brie. It is my go-to dish for chilly evenings or when I want something cozy yet special but do not want to fuss with a dozen fancy ingredients.

The first time I made this, I had half a wheel of Brie left from a weekend gathering and some extra pasta. My family devoured it so quickly I barely managed to get a second helping. Now it is a favorite for lazy Sundays and impromptu celebrations.

Ingredients

• Elbow macaroni: brings a classic shape that holds sauce well. Choose high-quality, bronze-cut pasta for better texture
• Brie cheese: creates that silky creamy sauce. Go for a triple-cream Brie if possible and always remove the rind to avoid bitterness
• Milk: provides the base for the cheese sauce. Whole milk is best for creaminess but you can use two percent if needed
• Unsalted butter: allows full control over saltiness while adding richness
• All-purpose flour: thickens the sauce smoothly. Sift before using to avoid lumps
• Garlic powder: adds subtle warmth and savory flavor. Use fresh garlic powder from a newly opened jar for the brightest effect
• Onion powder: lends depth without overwhelming the Brie. Look for pure onion powder with no additives
• Salt: brings all the flavors together. Taste as you go so the cheese does not get too salty
• Black pepper: balances everything with gentle heat. Use freshly ground black pepper for the most fragrance
• Grated Parmesan cheese: boosts umami and adds a classic cheesy sharpness. Choose real Parmigiano-Reggiano or a quality Parmesan
• Optional fresh parsley or chives for garnish: give a bright pop of color and freshness. Snip right before topping for best flavor

Instructions

Sauté the Aromatics:

Melt the butter in a medium saucepan over medium heat. Let it foam but do not let it brown. Whisk in the flour and stir constantly for about two minutes. This step removes raw flour taste and starts your foundation for a rich sauce

Build the Roux:

Once the flour and butter mixture is golden and bubbly you can begin whisking in the milk slowly. Pour steadily while whisking to prevent any lumps. Let the mixture come to a gentle simmer over medium heat then continue to stir until it is slightly thickened

Season the Sauce:

To the thickened base stir in garlic powder onion powder salt and black pepper. Make sure it is a smooth and even mixture. Adjust seasoning if you want extra flavor

Melt in Brie:

Reduce heat to low. Add in the chopped Brie a handful at a time stirring until each addition melts fully. Patience helps here. Stir until the sauce turns glossy and smooth. Remove from heat once all the cheese is melted in

Cook and Add Pasta:

Meanwhile bring a large pot of salted water to a full boil. Drop in the macaroni. Stir occasionally so none stick together. Cook just until al dente following the package directions then drain well and return to the pot

Combine Everything:

Pour the hot cheese sauce over the cooked macaroni. Toss everything together so each noodle is coated with sauce

Add Parmesan:

Sprinkle in the grated Parmesan and fold until fully combined. The residual heat will melt the cheese into the sauce

Optional Baking:

If you want a bubbly golden finish spoon the mac and cheese into a greased baking dish. Preheat your oven to 350 degrees Fahrenheit. Bake uncovered about fifteen minutes until the edges start to brown and the top turns golden

Garnish and Serve:

Top with freshly chopped parsley or chives just before serving. Serve hot for the silkiest texture

I adore Brie because it melts like a dream and makes any pasta dish feel indulgent. My family always gets excited when they see me unwrapping a wheel of Brie because they know something extra special is coming their way.

Storage Tips

Store leftovers in an airtight container in the fridge for up to three days. When reheating add a splash of milk to loosen up the sauce so it stays creamy and smooth. If you freeze the mac and cheese let it thaw overnight in the fridge before gently reheating on the stovetop

Ingredient Substitutions

Feel free to swap in any short pasta like shells or rotini. If you do not have Brie try Camembert for a similarly creamy effect or add a bit of cream cheese for extra silkiness. You can also make it gluten free by using rice flour and GF pasta

Serving Suggestions

Serve as a main dish or a luxurious side to roasted chicken salmon or grilled vegetables. For added crunch sprinkle some toasted breadcrumbs on top before baking. Sometimes I add a handful of spinach or steamed broccoli for a pop of color and nutrition

Cultural Context

Mac and cheese is traditional American comfort food but Brie brings a French twist. The combination was inspired by holiday dinners where I wanted something familiar and a bit refined. It always reminds me of cozy family moments around the table

Seasonal Adaptations

Swap out the chives for fresh basil in summer for a lighter touch. Add roasted butternut squash or sautéed mushrooms in autumn for extra warmth. Use leftover holiday ham and peas for a festive winter variation

Success Stories

One time I doubled the batch for a potluck and every bit disappeared before I could even grab a second scoop. Everyone asked for the recipe so now it is my signature party dish. This is comfort food that never fails to impress

Freezer Meal Conversion

Let the mac and cheese cool completely then portion into freezer-safe containers. Label and freeze. For best results thaw overnight and reheat with a splash of milk. It is wonderful for quick lunches or unexpected guests

Comforting, elegant and quick — this Brie mac and cheese recipe never fails to impress at the table. Enjoy every creamy bite.

Recipe FAQs

→ Can you substitute other pasta shapes for elbows?

Yes, penne, shells, or cavatappi all work well and absorb the creamy cheese sauce beautifully.

→ Is it necessary to remove Brie rind?

Removing the rind ensures a smoother sauce, but a soft, delicate rind can be left for extra flavor if preferred.

→ How do I prevent a gritty cheese sauce?

Slowly add cheese over low heat and whisk constantly to encourage smooth melting without separation.

→ Can this dish be prepared ahead?

Yes, assemble and refrigerate for up to 24 hours. Bake before serving for best results.

→ What garnish pairs well?

Fresh chopped parsley or chives add color and a gentle herbal note to the finished dish.