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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!
I followed the recipe to every last detail and mine was so dry, almost like a quiche. It was pretty flavorless as well. It was like maybe the measurements need to be adjusted to being more of a cheesy sauce with more liquid. I love her recipes so this one was a surprise that is didn’t hit like the others.
Hi Christy,
Thanks for giving this recipe a try, so sorry to hear it was not enjoyed. What kind of noodles did you use? Let me know if there is anything that I can help with! xx
This recipe did not turn out well for me. I followed the recipe exactly as written. I grated the cheese and I bought good brands. I watched the video of the recipe again and perhaps I needed more cheese than what the recipe says. I still love Half Baked Harvest! Great ideas, great recipes, great content!
Hi Brandy,
So sorry to hear the recipe did not turn out for you, what exactly happened? Let me know how I can help!! xx
If you complete the first 3 steps the night before, do you store the Ritz mixture in the fridge?
Hey Chelsea,
I would wait to do the ritz mixture until you are ready to bake:) I hope you love the recipe! Happy Thanksgiving! xx
This was a fail for me. The noodle to creaminess ratio was off. Bummer. Have to redo Mac and cheese for thanksgiving with another recipe!
Hi Bonnie,
Thanks for giving this recipe a try, so sorry to hear it didn’t turn out for you. Please let me know how I can help! xx
Happy Thanksgiving! Made this for the fam and it was a hit so now making for everyone for tonight’s big Tday dinner. Making two pans. Does baking time differ when baking two pans at the same time? Thanks!
Hey Michelle,
Thank you so much for making this recipe, I love to hear that it was a winner! I hope you had a wonderful Thanksgiving! You should be just fine with the baking as is with two pans:) xx
The flavor was delicious but my texture came out really weird. Almost like the mill got curdled or something.
Hi Brittany,
Thanks for giving the recipe a try and sharing your feedback! So sorry to hear about the texture….did you use freshly grated cheese? I would suggest that! xx
Could I make this in my Dutch oven so I can use the lid instead of tin foil?
Hey Kate,
Sure, I don’t see why that wouldn’t work for you! I hope you love the recipe! Happy Thanksgiving! xx
Hi Tieghan, can we make this in a crock pot to free up space in the oven?
Thank you,
Paige
Hi Paige,
Sorry, I have not tested this recipe in the crockpot, but you could make the recipe as written and then transfer to the crockpot to keep warm! Please let me know if you have any other questions! Happy Thanksgiving! xT
Looks fabulous! How would I make this in a crock pot? Thank you!!
Hi Jaime,
So sorry, I’ve not tested this recipe in the crockpot. I would follow the recipe as written but then you could transfer to the crockpot to keep on warm. I hope you love this recipe, please let me know if you give it a try! xx
If we make this ahead of time, do we bake it all the way through, or just do the first part, and then the cracker crumbs on the actual day? Or, if we bake it all the way through on an earlier day, what are your tips on heating it up the day it will be served?
Hey Nancy,
To make ahead of time, make through step 3 and then finish the recipe when you want to bake. I hope you love the dish! xT
Hurray! I was just about to ask the same question! Driving 3 hours to dinner with family tomorrow so I’ll do the first part in the morning, and finish it up when I get there! Can pop in the oven when the turkey is resting! Love your content Tieghan!
Perfect! I hope you love the recipe Karen! Happy Thanksgiving! xT
Hi! To make ahead, where in the “steps” would you stop? Or would you recommend making all the way through then just reheating?
Can this be cooked in the crock pot?
Hey Miranda,
I’ve not tested this recipe in the crockpot so I am not sure of the results. You could follow the recipe as written and then transfer to the crockpot to keep on warm though. I hope this helps! xx
Hey Connie,
Just make through step 3, cover and pop in the fridge until you are ready to bake. I hope you love this recipe, please let me know if you give it a try! xx
Hi! Can this be made ahead of time before thanksgiving? Thank you!
Hey Courtney,
Yes, just make up until the baking point, cover and pop in the fridge until you are ready to bake! I hope you love this recipe, please let me know if you give it a try! xx
Would it be okay to make this in a foil to go pan?
Hi Samantha,
Totally, that would be just fine for you to do! I hope you love this recipe, please let me know if you give it a try! xx
Can you make this in advance and reheat?
Hi Elizabeth,
Just make up until the point of baking and then bake when you are ready to serve! That will work well for you:) I hope you love the recipe! xx
Do you have any recs to replace the brie for women that are pregnant? Love this recipe!
Hey Shana,
Cream cheese would also work well for you! I hope this recipe turns out well, please let me know if you give it a try! xx
The brie in the recipe will be fine for pregnant women as it’s cooked!
So so good! I made a half portion for a trial run before Thanksgiving. My 2 girls (8 & 14) and husband all agreed this is a keeper. Can’t wait to serve it on Thursday. Thanks Tieghan!
Hey Rachel,
Amazing!! So glad to hear that this recipe was a hit, thanks so much for making it:) xx