How about some cheese today? This creamy brie four cheese mac and cheese with buttery ritz crackers is melt in your mouth GOOD.

Creamy Brie Four Cheese Mac and Cheese with Buttery Ritz Crackers | halfbakedharvest.com

And pasta!!

It is kind of perfect after the day I had yesterday, or really the day the site had. Not real happy with my VPS host, Bluehost. We are not even going to talk about it except to say is that I am really sorry the site was down ALL day yesterday. So frustrating and just plain terrible. Ugh. Sorry if it caused you guys any inconvenience.

Creamy Brie Four Cheese Mac and Cheese with Buttery Ritz Crackers | halfbakedharvest.com

This mac and cheese is my apology.

WATCH HOW-TO VIDEO HERE:

I’d say it’s fair game. I mean just look at it. So creamy and buttery, and did I mention there is four cheeses and one of the cheeses is Brie?!?! Yes, Brie. In mac and cheese. It’s so good. And I would totally add some blue cheese crumbles if you are into it.

That would be good. I should have done that.

The Brie actually does not add a ton of amazing flavor. The flavor comes mostly from the sharp cheddar, fontina and havarti (my favorite cheese to add to mac and cheese!!), but the Brie does add amazing creaminess. Oh so creamy! I think you are going to freak. It is the best mac and cheese I have ever made. And eaten.

Creamy Brie Four Cheese Mac and Cheese with Buttery Ritz Crackers | halfbakedharvest.com

Oh, and did you guys notice?

My casserole dish? It is not glued together anymore. It is actually all in once piece and totally not toxic.

Yay!

Now I can eat all the mac and cheese. Not just the center. Thank God.

Creamy Brie Four Cheese Mac and Cheese with Buttery Ritz Crackers | halfbakedharvest.com

The only reason I made mac and cheese was because I am currently loaded with fancy and delicious cheeses. Definitely not a problem at all, I love it!

Creamy Brie Four Cheese Mac and Cheese with Buttery Ritz Crackers | halfbakedharvest.com

Here is the thing though, my grocery store pretty much just sucks. It is not very good and has very limited selections. BUT it does have a new killer cheese section. Guys, it is awesome and I love it, but you know, cheese is expensive…..

Creamy Brie Four Cheese Mac and Cheese with Buttery Ritz Crackers | halfbakedharvest.com

So I piled up on pretty much all the discounted cheese (AKA the old cheese). I bought ten eight-ounce wheels of Brie for ten dollars. Now that is a good deal. Especially for me since cheese takes forever to go bad up here where I live. It’s the one thing the elevation is good for (that and no bugs – too high for the little suckers, just a few tiny ants up here)!

Creamy Brie Four Cheese Mac and Cheese with Buttery Ritz Crackers | halfbakedharvest.com

Cheep (fancy) cheese equals really good mac and cheese.

So does buttery Ritz crackers, best mac-n-cheese topping ever.

Creamy Brie Four Cheese Mac and Cheese with Buttery Ritz Crackers | halfbakedharvest.com

Just like any mac and cheese recipe, this one is super easy. Make it ahead and everyone will love it. It is the perfect cozy meal for weeknights or the weekends. I am pretty sure it would be an awesome Thanksgiving side as well.

Creamy Brie Four Cheese Mac and Cheese with Buttery Ritz Crackers | halfbakedharvest.com

A little mac and cheese can never hurt.

Creamy Brie Four Cheese Mac and Cheese with Buttery Ritz Crackers | halfbakedharvest.com

Oh, and don’t mind my holiday Ritz crackers and Christmas bowls. I am just a tad too excited about them and had to share.

Creamy Brie Four Cheese Mac and Cheese with Buttery Ritz Crackers | halfbakedharvest.com

Creamy 4 Cheese Brie and Buttery Ritz Cracker Mac and Cheese

Prep Time 20 minutes
Cook Time 20 minutes
Resting time 5 minutes
Total Time 45 minutes
Servings: 6 servings
Calories Per Serving: 638 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 divided
  • 1 clove garlic minced or grated
  • 1 1/2 cups crushed Ritz crackers about 1 sleeve
  • 1 pound elbow pasta
  • 1/4 cup flour
  • 3 cups warm milk I used 2%
  • 1 1/4 cups sharp white cheddar cheese shredded
  • 1 cup fontina cheese shredded (add an extra 1/4 cup...if you want!)
  • 1 1/4 cups havarti cheese shredded
  • 4-6 ounces Brie rind removed and chopped (I surely used 6 ounces)
  • 1/4 teaspoon mustard powder
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper

Instructions

  • Preheat oven to 350 degrees F. Spray a baking dish with nonstick spray.
  • Bring a large pot of salted water to a boil. Boil the pasta until al-dente. You want it to have a bit of bite. It will finish cooking in the oven. Drain well.
  • While the pasta boils add 3 tablespoons butter to a medium skillet and melt. Add the garlic and sauté 30 seconds then throw in the crushed Ritz crackers and toss to coat.
  • Toast the crumbs for 3-5 minutes, stirring frequently to avoid burning. Once the crumbs are lightly toasted remove form the heat and set aside.
  • In the same pot you boiled the pasta, melt the remaining 4 tablespoons butter over medium heat. Whisk in the flour. Reduce the heat to medium-low and let cook/bubble for 1 minute, stirring once or twice to avoid burning. Gradually whisk in the milk and raise the heat up to medium-high. Bring the mixture to a boil, whisking frequently until the sauce has thickened, about 2-3 minutes. Remove from the heat and stir in all of the cheese, mustard powder, cayenne, salt and pepper. Stir until the cheese is fully melted. Stir in the pasta and transfer to the prepared baking dish.
  • Evenly sprinkle on the toasted cracker crumbs and place the baking dish on a baking
  • sheet.
  • Bake for 20 minutes or until the crumbs are golden brown and the sauce is bubbling.
  • Remove from the oven and let sit five minutes (yeah, right). Dig in!!

Creamy Brie Four Cheese Mac and Cheese with Buttery Ritz Crackers | halfbakedharvest.com

Ok, now let’s just go grab some giant bowls!

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Comments

  1. 5 stars
    I’ve been making this for years and it is 100% the best darn macaroni and cheese recipe I have EVER made! Always always gets rave reviews! It’s delicious.

    1. Hey Lindz,
      I am delighted that this recipe was enjoyed, thanks so much for giving it a try! xTieghan

  2. 5 stars
    Hello, fellow Cleveland native here. I got this recipe from a work colleage and made it with cavatappi and it was really, really delicious, probably the best mac I’ve ever made. My husband and teenager loved it, roo. I like the idea of subbing half the pasta with cooked, shredded chicken and broccoli florets, as another commenter suggested. Great recipe, a keeper, for sure.

    1. Hey Robin,
      Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Happy New Year! xTieghan

  3. 5 stars
    Hello Tieghan
    Fellow Cleveland Ohioan here!! I made this Mac and cheese and it was yummy my twin boys both liked it too which is always a plus!! Quick question tho. It wasn’t as creamy as what your looked like only things I did differently is I used shells foe pasta, when it was time to mix the butter and flour I did from that step on in a cast iron skillet, added pancetta and a little of the water from the pasta but less than a half a cup I’ve done that in other Mac and cheese recipes to help make it creamy. Could that have made it a bit grainy? Regardless it still tasted great just wondered if any of those things could have been the culprit?

    Anyways thanks for all the fun recipes keep em coming! And your barn/home is amazing!! Happy cooking!

    Jackie Z

    1. Hey Jackie,
      Thanks so much for giving the recipe a try, I am so glad you family enjoyed! I think adding the pancetta and water could have made this slightly grainy. I hope this helps for next time. xTieghan

  4. 5 stars
    This mac n cheese looks amazing! I’m going to make it as a side for a bbq dinner tonight. I noticed there are two similar recipes on the website, one that is topped with ritz and the other with shredded sourdough bread. There are only a few small differences. Do you like one recipe better? Thanks!

    1. Hey Jennifer,
      I love them both, I think it is personal preference for you as to which topping you like better. I hope you love the recipe, please let me know if you have any other questions! xTieghan

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