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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!
When making ahead, will stopping at step 2 when noodles are half done be okay? Will they cook properly when placed back in the oven on Thanksgiving?
I just made the recipe stopping at step 2 and I decided to bake about 15 minutes longer. I got nervous with the noodles being half done with so much liquid.
Hi Karlie,
Yes, you should be able to make this through step 2 without any issues. You could also just finish the entire recipe and cover with foil to reheat on Thanksgiving. Please let me know if you have any other questions! xT
Hi Tieghan — I’m trying to get ahead of my Thanksgiving cooking. Do you think I could make this in advance up until step 2? Then add the Ritz topping and cook for the rest of the time on Thanksgiving Day? Thanks for the advice!
Hey Elizabeth,
Totally, that will work well for you! I hope you love this recipe, let me know if you give it a try! xx
Hi! I’m planning on making this for Thanksgiving. Do you foresee any issues subbing this with gluten free noodles? I was planning on using the Banza shells. Thanks 🙂
Hey Sarah,
I don’t see why that wouldn’t work for you! Please let me know if you give this recipe a try, I hope you love it! xT
I make this ALOT! It is a family favorite.
I make two dishes, one gluten free and the second with the pasta shells. Absolutely no substitute- method changes. Fabulous! Making again tonight !
Hey Eliza,
Love to hear this!! Thanks for making this recipe so often and sharing your feedback:) xT
I love all your recipes , but especially this one. ALWAYS a favorite – make it every thanksgiving and will continue to do so. It’s not DRY literally at all. It’s perfect.
Thanks for all your recipes – following your recipes is what made me fall in love with cooking.
Hi Lexy,
Happy Friday!! I am so glad to hear that this recipe was delish, thanks for trying it and your comment! xT
I love your recipes and always love to read your instructions and comments by those that have made. I have noticed a couple referencing a “tad dry” Is this something you have found or any suggestions to remedy. Making next week for a new twist on my thanksgiving menu..along with your bourbon sweet potato casserole.
Hi Debi,
I’ve never had issues with this being dry, I feel like the photos can speak for that:) But, if you are worried, I would make sure you aren’t using noddles bigger than shells or macaroni. I hope this helps! xx
Dry no sauce terrible the cheese is grainy didn’t mix properly I knew better but I tried it anyway what a waste of ingredients person should always stick to the original recipes there the original recipes for a reason not these gimmick Clickbait garbage recipes that you keep on showing thanks anyway
Any chance this could be done in a crock pot for easy transferring and staying hot on thanksgiving?
Hi Sydney,
So sorry, I have never tested this recipe in the crockpot. But, you could make this in advance and then transfer to the slow cooker to keep warm! I hope this helps! xx
Is the milk and sour cream mixed together before adding to the pasta or if not is it stirred in the baking dish or is it baked as a dump style dish without mixing?
Hi Sarah,
Those are all added in step 2 and then stirred “the milk, sour cream, ground mustard, cayenne, and 1/3 cup water. Season with salt and pepper. Stir to combine.” I hope you love this recipe!! xT
Hi Tieghan,
Hoping to try and make this for thanksgiving! However, with the ovens being heavily used that day, is there any way to adapt this to maybe cook in the crockpot? Thank you so much, I absolutely love everything you post!
Hey Courtney,
So sorry, I have never tried this recipe in the crockpot so I am not sure how well it would work for you! You could certainly make ahead and then transfer to a slow cooker to keep warm and serve. I hope this helps! xx
On your insta page for this recipe it states 22Tb of butter.. are you going to fix that typo or just let your loyal followers waste food because of your laziness?
The world needs more love, less hate. This comment is not constructive. It is very obvious not to add 22 Tbsp of butter.
Yikes
Hi! I was wondering how many days in advance I can prep this.
Hi Sarah,
I would say 1-2 days:) Please let me know if you have any other questions, I hope you love this recipe! xT
I can’t find fontina cheese near me. Is there a cheese I could substitute for this?
Hi Kathryn,
You could use more Havarti and cheddar or add in another cheese that you enjoy! I hope you love this recipe, let me know how it turns out for you! xT
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?