Next Post
Gingerbread Cupcakes with Cinnamon Browned Butter Buttercream.
This post may contain affiliate links, please see our privacy policy for details.
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!
Baked Brie Mac and Cheese
Servings: 8
Calories Per Serving: 745 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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!
{This post is sponsored by Pyrex. Thank you for supporting the brands that keep Half Baked Harvest cooking!}
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!
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 ?
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!
Thank you so much Claire! I am so glad you loved this!
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!
I would recommend a winter salad! See below. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?
https://www.halfbakedharvest.com/winter-salad-maple-candied-walnuts-balsamic-fig-dressing-big-giveaway/
https://www.halfbakedharvest.com/lemon-garlic-roasted-broccoli-salad/
https://www.halfbakedharvest.com/winter-beet-and-pomegranate-salad-with-maple-candied-pecans-balsamic-citrus-dressing/
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.
Haha that is amazing! I am so glad you all loved this recipe, Amy!
I made this tonight for all my housemates and it was a hit!
Thank you Allie!
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!
Thank you so much Alex! I am so glad you loved this recipe and I hope you love others as well!
Oh my gosh! I made this last night and it was soooo good!!! Definitely great comfort food!
Thank you Sandy!
Questioning milk and water amount
Also
Thank you so much Karen!
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?
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 ?
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!
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!
So you use 3 cups milk and 2 cups water?
Yes, that is correct! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?
Looks divine, I will definitely be trying it, thanks!
Thank you Fiona!
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?
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 ?
This looks insanely good. I’m all for over-the-top foods!
YES! I hope you try this Donna!
Mmmmm definitely going to try this one!!!
YES! I hope you love this!