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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 | #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 | #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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  • 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


  • 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! 
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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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  1. 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.

  2. 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

  3. 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

  4. 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

  5. 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