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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.

Baked Brie Mac and Cheese | halfbakedharvest.com #macandcheese #brie #pasta

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.

cubed brie

pasta shells

sourdough bread crumbs

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.

close up photo of Baked Brie Mac and Cheese

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.

side angle photo of Baked Brie Mac and Cheese

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!

Baked Brie Mac and Cheese | halfbakedharvest.com #macandcheese #brie #pasta

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!

Baked Brie Mac and Cheese

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8
Calories Per Serving: 609 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

  • 7 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk
  • 1 pound elbow macaroni
  • 1 garlic clove, minced or grated
  • 2 cups sourdough bread, roughly torn
  • 2 cups sharp white cheddar, shredded
  • 1 cup Havarti cheese, shredded
  • 8 ounces Brie cheese, rind removed and cubed
  • 1/4 teaspoon cayenne
  • kosher salt and freshly ground pepper
  • fresh thyme, for topping

Instructions

  • 1. Preheat the oven to 350°F. Spray a 9 x 13-inch Pyrex baking dish with cooking spray.
    2. In a large saucepan, melt 4 tablespoons of butter over medium heat. Whisk in the flour. Reduce the heat to medium-low and cook for 1 minute, stirring once to avoid burning—it will bubble. Gradually whisk in the milk and 2 cups of water, then stir in the macaroni. Increase the heat to medium-high and bring the mixture to a boil. Stir frequently until the macaroni is just al dente, 8 to 10 minutes.
    3. Meanwhile, in a medium skillet, melt the remaining 3 tablespoons of butter over medium-low heat. Add the garlic and sourdough and toss to coat. Toast the crumbs until browned, stirring frequently to avoid burning, about 3 to 5 minutes. Remove the pan from the heat and let the bread cool slightly. Transfer to a food processor and pulse into crumbs.
    4. When the macaroni is al dente, remove the pan from the heat and stir in the cheddar, Havarti, Brie and cayenne. Season with salt and pepper. Stir until the cheeses have fully melted. Transfer the mixture to the prepared baking dish.
    5. Evenly sprinkle the toasted bread crumbs over the mac and cheese and place the baking dish on a baking sheet. Bake for 15 to 20 minutes, or until the crumbs are golden brown and the sauce is bubbling. Remove from the oven and garnish with fresh thyme. Enjoy! 

horizontal photo of Baked Brie Mac and Cheese

{This post is sponsored by Pyrex. Thank you for supporting the brands that keep Half Baked Harvest cooking!}

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Comments

  1. Yum! Definitely making this soon! I haven’t had brie a whole lot but this will be a great way to try it more. Also, those interesting pasta shapes are cool-are those store bought? Just love your recipes!

  2. Hi! When making this ahead of time can you store it in the fridge with the sourdough on top or does that need to be made last minute? thanks!

    1. Hey Melissa,
      I would add the sourdough before baking. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  3. 5 stars
    Can this Mac n cheese be made with sharp cheddar cheese instead of white cheddar cheese?
    I can’t wait to try this recipe! Thank you!

  4. 5 stars
    Made this tonight with regular spiral pasta as the supermarket didn’t have the large shells, it was delicious! Flavours are wonderful, I used a whole bulb of garlic because we love the taste. Also used gluten free pasta and flour – no chewy or gummy textures which is a bonus when using g/f. Also pan fried sliced sausage and green peas to make a meal opposed to side dish. Only concern I had was when I was cooking the pasta in the flour and milk sauce, i struggled to bring it to the boil as sausage was quite thick and was sticking to the bottom so had to keep moving. Turned out fine in end as I added an extra bit of water but wonder if there was anything I did wrong? I did follow the instructions and double checked in ingredients, perhaps it’s because g/f products? Thanks for a tasty meal!

  5. 5 stars
    I’ve made this twice now, with some small variations. I boil the noodles separately, just a minute or so shy of al dente and set them aside. Then, I make a roux, season it with the cayenne + salt + pepper, remove it from the heat once done and gradually add the cheese while whisking until smooth. Assemble in a baking dish, add bread crumb topping and bake as directed. The first try, I brought it to my MIL’s Christmas dinner. It was promptly requested again. The combination of the different cheeses is what makes it!

  6. This looks so good! I was hoping to add bacon for a little bit of protein – do you think this would work or is there something else you would suggest?

    1. Hey Emily,
      Sure I think bacon would be great! I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan

  7. As an experienced cook (which means I’m old lol) I have to say that I was highly skeptical at first about the cooking method with the macaroni, but don’t be! It turned out fantastic! I’m impressed! Definitely a cheesy decadent treat for the Holidays! I used gruyere, brie and Vermont sharp white cheddar. Amazing.

  8. 5 stars
    This recipe has become my go to Mac and cheese and is always a hit wherever I bring it! It’s so creamy and decadent and I love the mixture of cheeses!

  9. 5 stars
    OMG(goodness)! This was super easy to make and delicious. I usually try to lower the fat content, but not this time. Wonderful comfort food. Will make again.

  10. 5 stars
    First time trying this because autumn has finally arrived in the form of temperatures below 60 degrees.
    This dish was divine–made exactly as written–and paired with sauteed greens in balsamic vinegar.This is definitely being put on the menu for the holidays.

  11. I made this, but there was not nearly enough liquid to cook the macaroni. I added an extra cup of milk and extra cup of water, and it still wasn’t enough. Within 5 minutes of starting to cook the pasta, it was nearly entirely solid.

    1. Hey Julia,
      So sorry you had issues with the measurements. I want to make sure that you used 3 cups of milk and 2 cups of water, that should have been plenty of liquid:) Please let me know if this helps! xTieghan

    1. Hey Sharon,
      You can make this ahead of time and then bake when you are ready to serve. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hi Hannah,
      For sure, chicken would be great! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  12. 5 stars
    Made this tonight and holy mother was it good!! I used jalapeño havarti in place of regular and used cellantani noodles. This blows any Mac and cheese I’ve ever tried or made out of the water! Family went nuts over it. Paired it with Moroccan spiced lamb chops and it was absolutely delicious. Will definitely be making this recipe again and again!

    1. HI! I am sure that will work great. Sounds delicious too! Please let me know if you have any other questions. I hope you love this recipe! Thank you and I hope you had a Merry Christmas! xTieghan

    1. HI! I have never made this in the crockpot, so I am really not sure what the outcome would be. Sorry I could not help more. Please let me know if you have any other questions. I hope you love this recipe! Thank you and Merry Christmas! xTieghan

    1. HI! Love the sound of a little kick. I am sure jalapeno will be delicious! Great idea! Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan

  13. 5 stars
    I made this recipe tonight and it was delicious! I want to make it for Christmas this year, but if I baked it the day before and kept it in the fridge overnight should I put the breadcrumbs on or store them in a separate container so they don’t get soggy? Also, my sauce ended up a little bit grainy, but I am thinking I added the cheese too quickly and that the pasta was too hot when I added the cheese. Any suggestions? Thanks!

    1. HI! You can bake with the breadcrumbs on, then store, and just rewarm for Christmas. I think that should be just fine! If the sauce was grainy, try adding the cheese little later once the pasta has cooled a bit. Maybe the heat burned the cheese and cause it to become grainy. Please let me know if you have any other questions. I am so glad you love this recipe! Thank you! xTieghan

    1. Hey Paige! No need to drain the pasta for this recipe. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  14. 5 stars
    I went to the grocery to get all the ingredients for this recipe and came across some fairly priced chorizo! Wanting to add it to the Mac & Cheese. Would you suggest cook separately and all to the mix when assembling for the oven? would love some insight!

    1. HI! This will serve 6-8. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  15. 5 stars
    So so delicious! I ended up using a whole bag of shell pasta (900 grams) and adding just a bit of the boiled water to it the already made pasta. (I had started with 450 grams, but realized I needed more, and so quickly boiled up the remaining pasta and added it in.) There is more than enough cheese and sauce to increase the pasta -and ohhhhhhhh…. it’s sooooo good! Grandchildren and adult children and me – loved this recipe! Thanks!

  16. 5 stars
    Yum, Tieghan! Like all of your recipes I’ve tried, another winner from you. I’m completely and utterly obsessed with all your recipes. Thanks for being such a genius!

  17. I made this for dinner last night and it was so delicious! I prepared everything in a big dutch oven so that it turned into a one pot meal. Fabulous! Thanks so much!

    1. Hi Jessica! I am so happy to hear that this turned out so well for you and your husband! Thank you so much for making it! xTieghan

  18. 5 stars
    So you cook the macaroni with your roux? I always boiled my macaroni separately and the roux separate for my cheese sauce then added the pasta to the sauce. Do you think it makes a difference? I’ve never heard of boiling the noodles with the flour and butter already a roux. Definitely interested to try if it will make my macaroni and cheese better!!!

    1. HI! Yes, I cook the pasta with the roux 🙂 It works really well and I find it delicious! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  19. 5 stars
    UMMMM THIS WAS INSANELY DELICIOUS.
    It is not for the faint of heart-it is cheesy and over the top and absolutely amazing!
    It would make an amazing accompaniment at a dinner party and the brie makes it feel just a little more elevated.
    Plus it took about 10 minutes to make-super easy.
    Do yourself a favor if you are looking to indulge and make this ASAP!

  20. 5 stars
    I just made this and it is now my go-to Mac and Cheese recipe!!! Absolutely loved it! Do yourself a favour and DO NOT skip the sourdough/garlicky breadcrumbs…it ties everything together so beautifully! I did need to add more water to get the pasta al dente without burning the sauce.

  21. If I wanted to take this to travel, do you recommend baking it when I arrive? So I would complete steps 1-4 at home first then 5 at my destination? Thanks!

    1. HI! Complete the recipe through step 4 and then bake when you arrive! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Holidays!! xTieghan ?

    1. You can certainly use yellow cheddar. White tends to just have a stronger flavor. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Holidays!! xTieghan ?

  22. 5 stars
    This recipe looks INCREDIBLE. I can’t wait to try it! If I wanted to make this dish ahead of time (and freeze), would I follow the recipe through step 4 before sticking in the freezer?

    1. HI! Yes, through step 4 will be just great! Please let me know if you have any other questions. So glad you love this recipe. Thanks so much and happy Holidays!! xTieghan ?

    1. No need to drain the macaroni. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Holidays!! xTieghan ?

  23. 5 stars
    OMG Amazing!! I can’t wait to make this for our Christmas dinner tomorrow!! Just curious – Do you think it would be too much if I added in some truffle oil??

    1. I am sure a dash of truffle oil would be delicious. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Holidays!! xTieghan ?

  24. Hi Tieghan, I love your site! I will be making this gluten free so I am wondering if you have an approximate measurement for the breadcrumbs?
    Thanks! MIchelle

    1. HI! I ise about 1 1/2 to 2 cups of breadcrumbs. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Holidays!! xTieghan ?

  25. Hey there, was planning on making this for a holiday get together and someone has a gluten allergy. Is there any way to make the roux without flour or a good flour alternative?

    Thanks!

    1. HI! I would recommend using a gluten free flour blend or cornstarch! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Holidays!! xTieghan ?

  26. I can’t wait to make this! You mentioned it can be made ahead. How many days in advance could this be made? I’m worried all the yummy creaminess will dry up in the fridge!

    1. Hey Erin! You can make this 2-3 days ahead of time. Just keep it well covered in the fridge! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Holidays!! xTieghan ?

  27. 5 stars
    Made this for dinner last night. SO AMAZING! Your site is my go to for dinner most nights, and everything I’ve made is a new favorite. These recipes are quality. Thanks for putting out some of the best recipes I’ve ever tried!

  28. 5 stars
    This looks amazing! I am going to make it for a family dinner party this week. I was wondering if you have any recommendations for a side dish that would be on the lighter side? I am so excited to try this, thanks again!

  29. 5 stars
    This was spectacular! All three males in the house went back for seconds after expressing some concerns that it couldn’t compete with Kraft Mac & Cheese.

  30. 5 stars
    Made this today and it was delicious!!! I forgot to add the cayenne but might sprinkle some on after the fact. Everything I’ve made from your website so far has been amazing!!! I follow Sammy Moniz @feedingthefrasers and she recommended you as one of her favorites to follow. I see why! Thanks for the recipes!

  31. I’m having difficulty in understanding part of the recipe: “Gradually whisk in the milk and 2 cups of water, then stir in the macaroni.” Do we need 3 cups of MILK and 2 cups of WATER?

    1. HI! yes, you need 3 cups milk and 2 cups of water. This is what you will cook the pasta in. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?

  32. 5 stars
    Oh my gosh, Tieghan!! This was amazing!
    I made up the pan this morning before work and put it in the fridge, so I was able to throw it in the oven and mix up a salad to go with it tonight. After all the craziness that comes with elementary Christmas programs this week, this dish made the perfect, easy Friday night! The sauce was amazing, and the garlic-sourdough breadcrumbs were the perfect finishing touch! Delicious!

    1. Hi Kate! I am so glad this turned out so well for you and it was a perfect Friday night dinner! Thank you so much!

    1. Yes, that is correct! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?

  33. I have never tried freezing Mac and cheese. I assume you assemble everything, freeze, then take out and bake. Do you thaw before baking? Any suggestions for making this successful?

    1. HI! Yes, you do just that! Make sure to thaw overnight in the fridge before baking. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?

  34. 5 stars
    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!!!

    1. 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! ?

  35. 5 stars
    This looks AMAZING! I need this in my life as soon as possible.

    To those asking about the pasta shape, looks like pipe rigate!

    1. I used pasta shells! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?

  36. 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!

    1. 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 ?

  37. 5 stars
    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 🙂

  38. 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?

    1. 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 ?

  39. 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.

    1. 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 ?

  40. 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.

    1. 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 ?