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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!}
This. This is that comfort but classy Mac and Cheese you don’t feel guilty saying you ate.
YES! I love that! Thank you Emily! xTieghan
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!
Awh I am so happy to hear that everyone loved this recipe, Catherine! Thank you so much! xTieghan
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!
Thank you so much Marilu!! I am so glad you loved this recipe! xTieghan
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!
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
Thank you for making this Jessica! I am so glad it turned out so well! xTieghan
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!!!
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
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!
I am so glad you loved this Andrea! Thank you!
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.
I am so happy to hear that! Thank you so much Amanda!
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!
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 ?
I don’t have white cheddar – can I use yellow? whats the difference?
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 ?
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?
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 ?
So good! Even better the next day!
Thank you Michelle!
Do you drain the macaroni?
Hi Cheryl! Yes, you drain the water from the macaroni after it is cooked! I hope you love this!
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 ?
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??
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 ?
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
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 ?
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!
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 ?