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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!
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!}
Do you think I could add lobster to this and if so what if any should I adjust. We just went lobster hunting and had a great haul. Lol
Hey Cynde,
Sure, that would be yummy! I would toss it in right before baking! I hope you love this recipe, let me know how it turns out! xT
Hi! I noticed that you add the water and milk and cook the pasta till al dente. Is it possible to cook the pasta aside while making the roux?
Hi there,
This is intended to be a one pot meal, you could do them separately if you wanted:) Please let me know if you have any other questions! xx
If I freeze it, do I freeze before baking? And do I add the breadcrumbs before freezing?
Hi Tam,
Yes, I would freeze before baking and you can add the breadcrumbs or you can add them before baking. I hope you love this recipe, please let me know if you give it a try! xTieghan
Hi, If I remake this how long and at what temp should I bake it at?
Hi Camille! I’m sorry, I don’t understand the question! Do you mean if you reheat it? If so, I would just reheat in the oven at 250 for about 10 minutes! xTieghan
Delicious. I am a mac and cheese fanatic! Loved this recipe and never even considered using Brie as a cheese…genius! Trader Joe’s makes an amazing white Cheddar-Gruyere Melange cheese and it worked well with this dish. Thank you!
Happy Thursday! So glad this recipe was enjoyed and thanks for making it! xTieghan
Just a quick question. Your recipe states to remove the rind from the brie, but the picture of the bowl of cheese shows the rind was left on. Do you have a preference?
I’ve made this so many times, my kids ask for the REAL GOOD mac & cheese, and I just noticed the picture, so wanted to ask.
Wondering if I should try it with the rind on next time.
Hey Julie,
When I remove the rind I do it quickly and I am not perfect at it, so some of the rind remains on the cheese, no big deal:) So glad you have been enjoying this recipe! xx
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!
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!
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
Loved this mac & cheese! I used cavatappi to soak up all the cheesy goodness! Def a keeper. Thank you Tieghan!!!
Hey Laur,
I am delighted that this recipe was enjoyed, thanks so much for giving it a try! xTieghan
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!
Hey Sylvia,
Absolutely! I hope you love the dish, please let me know if you have any other questions! xTieghan
Can you freeze this before cooking?
Hey Tracy,
Yes, that will work well for you. I hope you love the recipe, please let me know if you give it a try! xTieghan
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!
Hey Claire,
Thanks so much for making the recipe, I am so glad it was enjoyed! xTieghan
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!
Hey Emily,
I am so glad you enjoyed the recipe, thanks so much for making it! Happy New Year! xTieghan
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?
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
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.
Love that this turned out so well for you, Violet! Thank you so much for trying this one! xTieghan
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!
Thank you Kassie! I am really glad this turned out so well for you! xTieghan
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.
Thank you Karen!! xTieghan