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Baked Brie Mac and Cheese – two words…SO GOOD! Pasta shells tossed with a creamy Brie and sharp cheddar cheese sauce and baked with homemade sourdough bread crumbs. Melt in your mouth good and the perfect holiday indulgence that both adults and kids will enjoy. Serve as a main course, or as a side dish to your holiday roast. Either way, this mac and cheese will be loved by all.
This post is sponsored by Pyrex.
If there’s one dish that’s been requested over and over the last few months, it’s mac and cheese. Something about cold weather and cheesy pasta just go hand in hand. Every time my brothers stop by the studio, I know what they’re looking for, mac and cheese.
The snow season is officially here in Colorado. This means that all of my brothers (and all of their friends) are back in town. If you’ve been reading for a while, then you know that my brothers all snowboard. One of them causally won an Olympic gold medal back in February. Ever since then, it’s been non-stop travel for two of my bothers, Malachi and Red.
They are finally back home in Colorado. It’s so nice to have them around again, they always know how to have fun. After ending their day of snowboarding, they’ve been making their way over to the new studio on a regular basis. Their current favorite food is mac and cheese. They’ll take it any which way I serve it up. Lately, my personal favorite is this baked Brie mac and cheese. It’s creamy, indulgent, and so delicious.
What’s my best kept secret to a good mac and cheese? A mix of my favorite cheese, Brie, and homemade sourdough bread crumbs.
I know that using Brie in mac and cheese might sound a little over the top, but it’s truly one of the best cheeses you can use. It’s melts perfectly into the sauce and adds an extra special touch that other classic mac and cheese recipes lack.
In addition to the Brie, I also used a little sharp white cheddar and Havarti, to balance out the flavors.
And then, the bread crumb topping. Normally, I might skip out on adding breadcrumbs to a mac and cheese. But a baked mac and cheese for the holidays should always include a fresh bread crumb topping. Using sourdough bread and a little garlic adds a layer of delicious, buttery, and slightly garlicy flavor. Wonderful when paired with the creamy Brie.
Couldn’t think of a better holiday mac and cheese that feels fancier than this.
One of the main reasons this baked Brie mac and cheese is such a go-to for me this time of year (aside from how delicious it is) is because it’s a dish that I can prepare ahead of time and keep stored in the fridge until ready to bake. My days have been packed with work, so I don’t always have time to make dinner. Keeping pastas and casseroles on hand can be a life saver when unexpected guests show up. Which is quite often around here.
My best cookware for storing meals are my durable Pyrex glass bakers. Pull it out of the fridge to get to room temperature (while pre-heating your oven!) then bring it over to the table when you’re ready to serve.
My mom has always used Pyrex in her kitchen. So even from a very young age, I’ve loved using Pyrex cookware. Using Pyrex just makes life easier. And I’m loving their fun holiday storage containers that would be so cute for gifting homemade treats this December!
My recommendation? Test this recipe out over the weekend, but make a double batch to keep in the freezer for Christmas week. Trust me, having a couple of meals already made and ready for baking will save you from unneeded holiday stress. It will also provide family friends with a yummy dinner, no matter how crazy things are!
If you make this mac and cheese, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
{This post is sponsored by Pyrex. Thank you for supporting the brands that keep Half Baked Harvest cooking!}
Ohhh, so on the agenda for the weekend!!!
Thank you Christin!
Oh my, if this is adulting I’m happy to grow up. ?
Haha YES!
To answer your all’s PASTA TYPE question. I looked it up online and believe it to be PIPE RIGATE. if it isn’t, it is very close.
I went to this website to find it:
https://pastafits.org/pasta-shapes/
Hope this helps!
This looks absolutely AMAZING Tieghan! I have been making a dish called Macaroni Au Gratin from Leite’s Culinaria (sp?). which is outstanding, but a little labor-intensive. Your recipe with the Brie sounds sooo good and will try that soon. I would love to know WHAT TYPE OF PASTA you used? I love the shape. They look like little BASKETS. Also I have been telling everyone I know about your wonderful website. Your photography skills are outstanding and so beautiful!!!
Hi! I am so glad you love this recipe and I hope it turns out amazing for you! Thank you so much! Also, I used large shell pasta! ?
This looks AMAZING! I need this in my life as soon as possible.
To those asking about the pasta shape, looks like pipe rigate!
Thank you so much Katie!
This looks so dang good. I am gonna have to try and make this one. And your photos… beautiful as always.
Thank you so much Ben!
Hi! Looks yummy! What size shells did you use??
I used pasta shells! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?
I’m also curious about the pasta you used. It doesn’t look like elbow and not exactly like shells either but I really like the shape of it and would like to use it. Also, is it 8 ounces of Brie after the rind has been removed or a total of 8 ounces and then remove the rind? This looks amazing and I definitely want to make it.
Thank you!
HI there! I used large pasta shells. And it is 8 ounces and then remove the rind. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?
Please…WHAT is that pasta you used?
Thanks,
Nancy
Hi Nancy! I used large shell pasta! I hope you love this!
I need this mac and cheese in my life asap!! it sounds so incredible, all the wonderful flavors i love. Totally pinning for later. I have a dinner this would be perfect for 🙂
I hope you love this recipe Danielle! Thank you so much!
This looks delicious! I’ve been looking for some Christmas side dish ideas. I’d love to make this! About how many side dish servings do you think this would make?
HI! This will serve 8 as a side. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?
Good Morning.
I see my previous question has not been postd yet. I have another one to ask.
I do not see the serving sizes listed for the Mac and cheese. What is your thoughts on servings ?
Thanks much.
HI! This will serve 8. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?
Good morning.
In the pic it appears to be Shells rather than elbow..is that correct. Shells would be better to catch all the cheesy goodness, right?
Thanks.
Hi Leslie! Yes, I used shells and you can use either! I hope you love this recipe!
Hi! YOu can use whichever you prefer. For the photos, I used shells. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?
This is over-the-top in the BEST, gourmet way possible! Fabulous.
Thank you so much Liz!
Oh. It looks so delicious. Am going to try it now.
Thank you! I hope you love this!