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Easiest No-Boil Brie Mac and Cheese. Make this on nights when you need a recipe loved by all that takes almost no effort to make! You can’t mess this mac and cheese up! Dry pasta shells baked together with milk, 4 types of cheese, and a buttery Ritz cracker topping. No pre-boiling pasta or messing around with cheese sauce, simply bake and enjoy – so simple and so yummy. Everyone adores this special mac and cheese!
Did you know that mac and cheese is one of the most popular Thanksgiving side dishes aside from all the potatoes, sweet potatoes, and stuffing? Apparently, mac and cheese is right up there in the top 4 with green bean casserole just below or above depending on the state.
Who knew? Surely not me. I didn’t grow up with mac and cheese served at Thanksgiving, but geez, my brothers and I were really missing out. We would have loved a plate of mac and cheese over whatever it was we were eating (usually something “fancy” that we did not enjoy, like glazed carrots).
Anyway, when my cousin Abby mentioned to me that mac and cheese is one of her favorite Thanksgiving side dishes. That’s when I knew this year would be a good year to share this recipe.
It’s actually a rift off of a recipe I made back in 2013. It’s my creamy brie mac and cheese that I actually still make, even nine-ish years later!
I love that mac and cheese, but I had the idea to make it simpler. No boiling, no cheese sauce, nothing fancy. It’s what we NEED on Thanksgiving.
This turned out just so wonderfully delicious. It’s special, not like a classic mac and cheese, but better in its own way. Creamy, extra cheesy, and so yummy with cubes of brie cheese!
The details
Locate the perfect baking dish. I like to use something with lower sides so the top of the mac and cheese can become just a little crisp.
Then mix everything together. And I really mean pretty much everything. The dry pasta, cheeses, milk, sour cream, and seasonings. For the pasta use a smaller shape like elbow macaroni or shells. They’ll cook the best.
Cover the dish with foil, then bake. What happens is the milk bakes into the pasta while the cheeses melt. It works so well, you will be shocked, but pleased.
While the pasta is baking, mix the Ritz cracker up with a little butter and seasonings. Don’t skip the crackers, I think they make this mac and cheese really good!
Top the mac and cheese off with the remaining cheeses and sprinkle over the Ritz. Bake until everything is melted and the sauce is bubbling.
It’s going to smell delicious! The crackers really are the key though, I love them.
You can prepare this ahead of time, then just bake it off before you would like to serve. It’s the perfect easy Thanksgiving side or dinner!
If you’re looking to impress with a side dish, make this. As I’ve said, it’s loved by everyone. You can’t go wrong!
Looking for other Thanksgiving sides? Here are a few ideas:
Bourbon Sweet Potato Casserole with Sweet ‘n’ Savory Bacon Pecans
Shredded Brussels Sprout and Prosciutto Salad
Hasselback Butternut Squash with Sage Butter
Crispy Parmesan Thyme Sweet Potato Stacks
Winter Pomegranate Salad with Maple Candied Walnuts
Citrus Avocado Salad with Orange Tahini Vinaigrette
Kale Caesar Salad with Sweet Potatoes and Crispy Chickpeas
Lastly, if you make this Easiest No-Boil Brie 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 tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Easiest No-Boil Brie Mac and Cheese
Servings: 8
Calories Per Serving: 436 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 pound dry shells or elbow macaroni
- 1 1/4 cups shredded Havarti cheese
- 1 1/4 cups shredded cheddar cheese
- 1 cup shredded fontina cheese
- 3 cups whole milk
- 1/2 cup sour cream
- 1/4 teaspoon ground mustard
- 1/4 teaspoon cayenne
- kosher salt and black pepper
- 6 ounces brie, rind removed, and cubed
- 1 1/2 cups crushed Ritz Crackers
- 2 tablespoons salted butter, at room temperature
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
Instructions
- 1. Preheat the oven to 375° F. Butter a 9×13-inch baking dish.2. To the baking dish, add the dry pasta, half of each shredded cheese, the milk, sour cream, ground mustard, cayenne, and 1/3 cup water. Season with salt and pepper. Stir to combine. Push the cubes of brie into the pasta. Tightly cover the baking dish with the foil. Bake for 25 minutes. 3. Meanwhile, in a bowl, mix the Ritz with the butter, onion powder, garlic powder, and paprika. 4. Uncover the pasta and sprinkle over the remaining shredded cheese. Top evenly with the Ritz. Bake another 15-20 minutes, or until the cheese is melted and bubbly. Remove from the oven. Dig in and enjoy!
This looks delicious!! Can I cut the recipe in half to make less? I wasn’t sure about the liquid amounts since the pasta cooks in the sauce. Thank you!
Hey Liz,
Totally, just cut everything in half and you should be good to go! I hope you love this recipe, please let me know if you give it a try! xx
Hi – I’d like to bake this in 12 individual ramekins for Thanksgiving! Do you think any changes would need to be made for this?? Would it work?
Hi Laura,
I’ve not tested this, but I don’t see why it wouldn’t work for you! Please let me know how the recipe turns out, I hope it’s delish! xT
This sounds DELICIOUS!! I am definitely going to try this for Thanksgiving. My grandgirls are going to love it.
Thanks so much Lauren!! I hope your family loves this recipe:) xT
Looks delicious. The recipe calls for water but I watched you make it on Instagram and you didn’t use water. So do you use it or not?
Hey Judy,
My water was in the measuring cup with the milk, so yes, please follow the recipe as written and use the water:) I hope you love this dish! xT
This a a total winner. Both kids had seconds and I was shocked at how perfectly the pasta cooked in the sauce. Will be making again….and again…
Hey Kate,
Happy Tuesday!! Thanks a lot for making this recipe and sharing your feedback, I love to hear that it turned out tasty for you! xT
Did you use 1/3 cup of water in it? I was wanting to make it today. I put a comment about it but haven’t gotten a reply yet.
Did you use 1/3 cup of water in it plus the milk?
Yes, please use the 1/3 cup of water:)
Yes, please use the 1/3 cup of water Judy:)
Is this something I can make ahead of time for thanksgiving?
Hey Cathy,
You bet! You can prep ahead of time and then bake when you are ready to serve. Please let me know if you have any other questions! xT
Our thanksgiving oven space is limited- could you make thin in a crockpot?
Hey Kristi,
So sorry, I’ve not tested this recipe in the crockpot. You could make it and then bake when you are ready to serve! I hope this helps! xT
Will you please clarify the measurements on the cheddar cheese?
Hi Jenee,
You will want to use 1 1/4 cups of cheddar cheese. Please let me know if you have any other questions! xT
Could I make this without the Brie? If I do, would I need more cheese?
Hey Jill,
Yes, totally fine to skip the brie and use another cheese that you enjoy:) I hope this recipe turns out tasty for you, please let me know if you have any other questions! xTieghan
Can you recommend gluten free option for ritz crackers?
“Lance” makes a great “Ritz” like, gluten free cracker. I use them in any recipe calling for that type of cracker.
Thanks so much for sharing!!
Hey there,
Your local grocery store should carry a very similar cracker to Ritz that is gluten free or you could do corn flakes! I hope you love this dish, please let me know if you have any other questions! xTieghan
Thank you! I made it without ritz cracker topping, just used cheese and it was delicious 😋! I’ll try the Lance ritz GF next time.
Hey there,
Wonderful!! I love to hear that this recipe was a hit, thanks so much for making it and sharing your review:)
Sounds delicious! Will this hold up well if made a day or two ahead and then reheated?
Hey Sandy,
You can prepare ahead of time and then bake when you are ready to serve, that will be perfect! Please let me know if you have any other questions! xTieghan
Well, my thanksgiving menu was complete until I saw this! Too good not to add on. I’m sure it will be a hit, everyone loves a good Mac n cheese.
LOL love to hear this!! Hope it’s a hit! xT
I’m excited to try this out! Is the measurement for cheddar cheese correct? It’s a LOT!
I ask because when I change the servings to “4” it calls for 7 1/2 cups of cheddar cheese. Should it be the same as the Havarti?
Pretty sure that’s a typo. It’s 1 1/4 cups.
I think she meant 1 1/4.
Hey Cheri,
For this recipe, you will want to use 1 1/4 cups of cheddar cheese. Please let me know if you have any other questions, I hope you love this dish! xT
I’m excited to try this out! Is the measurement for cheddar cheese correct? It’s a LOT!
Looks to me like a typo….probably supposed to say 1 1/4
Hey Cheri,
You will want to use 1 1/4 cups of cheddar cheese. Please let me know if you have any other questions, I hope you love it! xx
Hi There. Love all your recipes. Is there a non dairy version of this ? Like can it be done with coconut milk? Maybe some goat cheddar cheese ? Any other alternative?
Hey Veronica,
Thanks so much! Unfortunately, I have never tested this recipe using dairy free alternatives. I’m sure the coconut milk would work well for you! Let me know if you give this a try and which swaps you decide to use! xT