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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 dish is a favourite in our house over the grey, cold winter months. Pair with some roasted veg as a side and you’re in heaven. Thanks for creating such a delicious, comforting, simple recipe.
Hi Laura,
So glad to hear this recipe turned out well for you, thanks a lot for making it! Xx
This has good flavour, but ours was dry. I’m going to try and add more milk tomorrow in the leftovers and hopefully that helps. Anyone else have suggestions if they also found theirs dry?
Hi Dawn,
Thanks for trying this recipe and sharing your feedback, sorry to hear it was dry! The splash of milk or cream should help! xx
Thanks Tieghan
I will give that a try when I reheat the leftovers.
Easy to make and SO yummy. I left it in the oven about ten minutes too long (my bad) so it was a touch dry but still tasted great! Loved the crumb topping
Thank you for trying out the recipe! I’m so so glad you enjoyed it! 🙂 xT
Hi- what is your recommendation for freezing? So excited to make this!
Hi Christie! I would recommend assembling and baking all the way through and then just freezing after you bake! 🙂 xT
Amazing!!!!!!!!! Enough said. Made for thanksgiving and definitely making for Christmas again. Everyone raved. Thanks Tieghan!!
Thanks so much for trying out the recipe! Have a wonderful holiday season! xT
I made this recipe tonight for a neighborhood gathering we had, and it was a MAJOR hit! The flavors of all the cheeses blended so well together and the Ritz topping was the bomb! I made some chili with it and it was the perfect combo! Also, the ease of the recipe was a huge plus since who has time for elaborate recipes! 10 stars!!
P.S. I meant to hit 5 stars above but I see that I accidentally only put 4! It is a total 5!!
Thank you so so much! Love to hear this recipe was enjoyed! xT
This past Thanksgiving was the first time I had ever made Mac and Cheese. The recipe seemed the least stressful, yet most flavorful/impressive. Right out of the oven, it was the creamiest most decadent M&C I have ever had. I’ll spare you from the vulgar things my husband was saying about it after every mouthful lol. Due to sneaky little swipers (including my picky 12 year old daughter), half of it was gone before we even sat down for dinner. All this to say it’s now an obligatory holiday side dish at every gathering with my in laws. Thanks for making me look good!
I do have one question though.. I couldn’t find shredded Havarti anywhere so I grabbed a block and used my Kitchen Aid attachment. It was sticky/clumpy and pretty difficult to shred. Any tips ‘n tricks how to make that a bit easier?
Hi there! So so happy to hear that you enjoyed this mac and cheese! Hmm maybe cubes of havarti would melt a little bit better? xT
Very easy to make. Good flavor but turned out very dry. Maybe more milk and sour cream would help?
Hi Leslie! Yes I would add a bit more milk if you felt it was too dry! xT
I found that if you stir the recipe after the first cook, before you put the second layer of cheese on it, it makes sure the liquid and cheeses are evenly distributed and it came out perfectly-not dry at all!
Made this recipe and the flavors were absolutely amazing!!! Best mac and cheese I’ve ever made in terms of flavor. Mine did come out really dry though so next time will add more milk and possibly some cream to see if that helps.
Hey Jamey,
Wonderful!! I love to hear that this recipe turned out well for you, thanks for making it and your feedback! xT
Mine came out curdled and grainy! I don’t know why considering the dish had been sitting out 2 hours prior to baking. So it wasn’t extremely cold. What can be done to prevent this? Should I have put it in the over while it was pre-heating?
Hi Ashley,
So sorry to hear this! I wouldn’t have left it sitting fully un-baked for 2 hours, that might have been the issue! xx
Hi Tiegan,
Thank you for this wonderful recipe! If I have family members not a fan of Brie Рdo you have substitute recommendations? Would some cheddars, fontina, or Gruy̬re be an ok substitute?
Thank you!
Hi Lyndsey,
You bet, that will work well for you! I hope you love the recipe! xx
Hi there – making tonight for Thanksgiving tomorrow . Any tips on reheating? First time making it but it sounds delicious! Thanks so much- big fan of yours! Hope you have a wonderful Thanksgiving!
Hey Kristine,
You can cover with foil and reheat on low. I hope you love this recipe! Happy Thanksgiving! xT
Hello Tieghan! I can’t wait to prepare this dish for my family. My question is whether you recover the dish after adding the second portion of the cheeses and the Ritz cracker topping OR do you bake it uncovered?
Thank you and Happy Thanksgiving to you and your family.
Hi Kerri,
In step 4, you are not going to re-cover the dish:) I hope you love this recipe! Happy Thanksgiving! xx
I am going to use cream cheese. When do you suggest I add it in?
Hi Deanna,
I would add it with the brie! I hope you love this recipe!
Hi! I’m planning on prepping this ahead for thanksgiving, I’m wondering if I should just do steps 1-2 through that first bake and then finish it the next day OR put everything in and cover and then do all the baking the next day?
Hi Katherine,
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! Can this be made with gluten free noodles? Do you need to cook them at all?
Hi Kristen,
You should be able to follow the recipe as is without any issues:) xx
I did! It was delicious!