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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!
So easy and so good! Love how it’s not like typical “heavy” Mac and cheese recipes. Very flavourful!
Hey Sarah,
Happy Wednesday!! I appreciate you making this recipe and sharing your feedback, so glad to hear it was tasty! xx
Hi there Tieghan! How should I adjust this recipe so it feeds about 10-12 people? Both in terms of measurements for ingredients and also the size of the pan/dish. Thank you in advance :)!
Hi Sera,
I think your best option would be to double this recipe and bake in 2 separate dishes. Please let me know if you have any other questions, I hope you love this recipe! xT
Hi Tieghan! Thank you for replying! I did a trial run of this (original 8 servings) and it was overall great though a tad dry. I love the recipe though and am not changing my plans to make it for my dinner party. However could I trouble you with some questions?
1) I live in Malaysia where harvati and fontina are not readily available. I switched it out for gouda (which I see from other comments work) and mozzarella. Would this be alright?
2) If I were to add a little more pasta (about 1.5 ounces/50grams), would adding an extra cup of heavy cream to the liquids be enough? Or should I add more water on top of the heavy cream?
3) I uncovered the foil after putting on the second cheese topping with crackers. My ritz topping started browning and burning very fast (still using 190 degrees celcius). I am now thinking to re-cover the dish with the foil when baking the second time. Would this compromise the baking in any way?
Thank you so much in advance! It’s my first dinner party so I’m a little nervous!
Hi Sera,
Thanks so much for giving this recipe a try! You could totally use any cheeses that you like here, that’s the glory of Mac and cheese! I haven’t tried adding more pasta, I would think the extra cup of cream would work but you could add some water too if you feel like it needs it. I keep mine uncovered as well, but you could also cover it, no big deal! I hope this helps! xx
Thank you for all your wonderful recipes and Instagram inspiration. I love your ideas. I tried the no boil Brie Mac and cheese tonight. Not sure what went wrong, but despite following all the directions, the noodles are still hard. They only softened a tiny amount. Any thoughts what I can do to salvage? I don’t want to throw out all this delicious cheese. Thanks again.
I would keep baking it, what kind of noodles did you use?