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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!
Hi Tieghan! I’m wanting to try this as a main dish. What do you think about adding rotisserie chicken to the mix? Any suggestions?
Thank you!
Hey Lori,
Sure, that would work well for you! Let me know if you give this recipe a try, I hope you love it! xT
Tried this tonight with the rotisserie chicken and it was a hit!! I am pretty loose with measurements of spices and this is a recipe that doesn’t demand precision. Definitely putting this into the rotation. Dump and go dinners are the best. Thank you!
Hey Lori,
Wonderful!! Thanks so much for trying this recipe, I love to hear that it turned out well for you! Have a great weekend:)
Hi Tieghan!
Question what can I substitute for the Brie cheese I have a family members that will not eat Brie. Should I just add more of the other 3 cheese??
Thanks!
Hey Alison,
Yes, I would just go ahead and use a bit more additional cheese of your liking:) Please let me know if you have any other questions, I hope you love this recipe! xx
Do you think if I make this, I can put in crockpot after cooking to keep warm for a party??
Hey Alanah,
Totally, that should work well for you! Please let me know if you have any other questions, I hope you love this recipe! xx
could i use greek yogurt instead of sour cream?
Hi Kara,
Totally, that will work well for you! Please let me know if you have any other questions, I hope you love this recipe! xx
This smelled so good and looked so yummy when I took it out of the oven I couldn’t help but sneak a little before dinner! So so good. I do prefer mine more creamy and I did add a cup of heavy cream in as well. Still wasn’t quite as creamy as I’d like but it was delicious! My kids LOVED it and inhaled it almost immediately!
Hey Lori,
Happy Friday!! I appreciate you trying this recipe and sharing your review, so glad to hear it was a hit!⛄️ xT
Absolutely delicious!!! I made this for Thanksgiving and my family said it was the best they ever had!
Hey Melissa,
Happy Friday!! I appreciate you making this recipe and sharing your feedback, so glad to hear this was enjoyed! xT
Just wondering if make the recipe with ingredients for 12 does the water in the directions need to increase It doesn’t change when all the other measurements do.
Hi Sarah,
You will also need to increase your water accordingly. Also, be sure to use a pan that is large enough! I hope this helps. Please let me know if you give this dish a try! xT
Tried this yesterday and it was amazing! We popped the leftover in the refrigerator and we have more family coming over today – to reheat, do you suggest putting it in the oven and how long do you think would be best… covered or uncovered?
Hey Lindsay,
Awesome!! I love to hear that this recipe turned out well for you and appreciate you giving it a try! I would cover and reheat on low, like 300F. xT
Hi Tieghan,
I have never made a recipe of yours I didn’t like!! I’m making this tonight and using GF barilla elbows. Do you think I can replace the ritz crackers with gf breadcrumbs (there aren’t really any gf crackers as buttery as ritz but I could do gf table crackers as well)! Happy holidays to you and your family
Hey Jenn,
Totally, I think that would be just fine for you to do! Let me know how this recipe turns out, I hope you love it! Happy Holidays! xx
How long should I cook this at 325?
Hi Kathy,
So sorry, why do you want to cook this at 325? I’ve not tested this so I’m not sure on exact timing, but you’re definitely going to have to increase it:) Please let me know if you have any other questions! xT
Hi Tieghan! I made this for Thanksgiving, and the flavor was awesome! I want to remake for Christmas, but I’m hoping to get it a little creamier and gooier this time. I want more of a melty, gooey texture vs baked – my Thanksgiving round kind of “congealed” so it was more solid like a typical baked mac and cheese. I’m thinking I may have left it in the oven too long. But any tips for a creamier result? Thanks!
I was wondering the same thing – I made it last night and had the same thing happen.
Hey Kat,
Happy Holidays!!☃️ I love to hear that this recipe was a winner, thanks so much for making it and your comment! I would add more whole milk or do a cup of heavy cream! xT
Hi Tieghan!
Do you think fresh broccoli could be used in place of pasta in this dish? Maybe reduce baking time a little? I’ve made several of your recipes, all amazing btw, and was looking for a good cheesy broccoli.
Hi Meggan,
So sorry, I’m honestly not sure, I’ve never tested that! You might like one of these recipes:
https://www.halfbakedharvest.com/broccoli-cheddar-chicken-and-rice-casserole/
https://www.halfbakedharvest.com/broccoli-cheddar-chicken-and-noodle-casserole/
https://www.halfbakedharvest.com/broccoli-cheddar-orzo-bake/
I hope this helps! xT
Thank you!!
Hi,
Could I make this the night before and then bake it off the next day? Would it affect the noodles since they are dry and not cooked?
Thanks
Hi Emily,
Totally, that will work well for you! Let me know if you give this recipe a try, I hope you love it! xT
Would any adjustments be needed if I made it with whole wheat elbows or shells?
Hey Holly,
Nope, you should be able to follow the recipe as written without any issues! Please let me know if you have any other questions, I hope you love this recipe! xT
Can I used sharp white cheddar in place of cheddar? Or will it not come out as good?
Hey Jessica,
Sure, that will be great! Please let me know if you have any other questions, I hope you love the recipe! xx