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Creamy Brie Mac and Cheese

This Creamy Brie Mac and Cheese combines classic macaroni and cheese with the rich, velvety embrace of Brie cheese, making it an indulgent comfort food perfect for winter evenings.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 550
Ingredients Method Notes

Ingredients
  

Pasta and Base
  • 8 ounces elbow macaroni Classic choice that holds the sauce perfectly.
  • 4 tablespoons butter For richness—unsalted is recommended.
  • ¼ cup all-purpose flour This will create the luscious roux.
  • 3 cups milk Whole milk gives the creamiest results, but feel free to use 2%.
Cheeses
  • 8 ounces Brie cheese Remove the rind for a smooth blend; can substitute with Camembert.
  • 1 cup sharp cheddar cheese For that classic mac and cheese tang!
Seasoning
  • to taste salt
  • to taste pepper Don’t skimp on the pepper for a nice kick.
Optional Ingredients
  • ½ cup breadcrumbs For a crunchy topping.
  • sautéed spinach For some greens.

Method
 

Cook the Pasta
  1. In a large pot of salted boiling water, cook the elbow macaroni according to package directions until al dente. Drain and set aside.
Make the Roux
  1. In the same pot, melt the butter over medium heat. Once melted, sprinkle in the flour and stir continuously for about 2 minutes, until it’s golden and bubbly.
Add the Milk
  1. Gradually whisk in the milk, ensuring there are no lumps. Keep stirring until the mixture thickens slightly and bubbles gently, about 4–5 minutes.
Incorporate the Cheese
  1. Reduce the heat to low, and add the Brie and cheddar cheeses. Stir gently until they melt entirely into the creamy sauce. Season with salt and pepper.
Combine with Pasta
  1. Fold the drained macaroni into the cheese sauce, ensuring each piece of pasta is coated generously.
Optional Topping
  1. Transfer the mac and cheese to a baking dish, sprinkle breadcrumbs on top, and broil for 2–3 minutes until golden and crispy.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days. For longer storage, freeze in an airtight container for up to 2 months. Thaw overnight and reheat in the oven at 350°F (175°C) until warmed through.