This Brie Mac and Cheese is the creamiest and most flavorful Mac and Cheese ever. All done in one pan with no preboiling and no roux - just dump, bake, and enjoy.
Mac and Cheese - But More!
This my latest mac and cheese creation is probably my finest, as well. As my friend exclaimed after trying it: "this is the best one yet!". And she does love my mac and cheese, brie or no.
The brie makes it super creamy and super cheesy, but also adds a bit of an elegant touch. So it's comfort food, but comfort food you can serve at a dinner party.
And of course, it's just as easy to make as my other mac and cheese recipes. Just mix everything together and cook - no preboiling, no roux, just bake and enjoy.
Want a different twist? A buffalo mac and cheese is always fun!
Cheese, Cream, and Macaroni
Two Kinds of Cheese
Cheese is the star of this recipe, and the brie is what really brings it over the top. You don't need a fancy version, just a basic brie is fine. As for the shredded cheese, choose one that melts well and do not use pre-shredded cheese as it can make the result a bit grainy.
You can also make this with something other than brie. My other favorite versions are gruyere mac and cheese and gorgonzola mac and cheese.
Make It Gluten-Free
As with all my mac and cheese recipes, it works just as well with 100% corn macaroni and other gluten-free macaroni versions.
Make It Vegetarian
Brie is traditionally made with animal rennet which makes it not vegetarian. However, many modern versions of brie are made with plant-based rennet which does make them vegetarian. If it's important to you, make sure the brie you use is indeed vegetarian.
Just Mix, Bake and Repeat!
1. Mix Everything Together
Mix together both types of cheese, macaroni and seasonings, then pour over cream and milk. Make sure all the pasta is submerged in the liquid!
2. Bake & Mix
Bake 30 minutes, then bring it out from the oven and give it a good mix. This helps the starch release from the pasta and combine with the liquids, which makes it super creamy.
3. Top With Breadcrumbs
Top with breadcrumbs for an extra touch - or skip it if your lazy or just don't feel like it.
4. Bake Until Golden
Raise the heat of your oven and bake again until golden. Let it sit for 10 minutes to set, then serve and enjoy!
Tips For Best Results
Do not use pre-shredded cheese. While it can be fine at times, it often contains added ingredients apart from cheese which can make the mac and cheese grainy.
Do mix the mac and cheese after 30 minutes. Mixing helps release starch from the pasta and mix it in with the liquids, and this is what makes it creamy without the need for any flour. If you don't mix, it will end up soupy instead of creamy.
Let it rest for best results. While you can eat it straight from the oven, it will be a bit more liquid. Give it 10 minutes and it will set nicely.
Storing, Freezing & Reheating Instructions
Storing: Store leftovers covered in the refrigerator for up to 4 days.
Freezing: Freeze leftovers in an airtight container for up to 3 months. Keep in mind that the consistency will not be the same, and let it thaw in the refrigerator overnight before reheating.
Reheating in the oven: Cover with aluminum foil and reheat in the oven at 350°F (175°C) for 20-30 minutes, until heated through.
Reheating in the microwave: Reheat individual servings in the microwave in 30-second increments. If it looks dry, add a dash of milk or cream before reheating.
What To Serve With It
- Air Fryer Skirt Steak50 Minutes
- Oven Baked Chicken Tenders [Oil & Dairy Free!]25 Minutes
- Cast Iron Pork Chops with Mushrooms, Red Wine & Thyme25 Minutes
- Air Fryer Chicken Cutlets18 Minutes
More Easy Side Dishes
- Air Fryer Breakfast Potatoes17 Minutes
- 15-minute Garlic Butter Pasta15 Minutes
- Leftover Boiled Potato Casserole35 Minutes
- Garlic Parmesan Smashed Potatoes40 Minutes
Recipe
No Boil Brie Mac and Cheese
Print RateIngredients
- 1.5 cup shredded mozzarella cheese or other creamy, well-melting cheese
- 8 oz brie cheese chopped; optional to peel away all or part of the rind
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1.5 cup macaroni pasta or gluten-free / 100% corn macaroni
- 1.5 cup heavy cream
- 1 cup milk or cream / half and half
- 2 tablespoon breadcrumbs
Instructions
- Preheat the oven to 350 °F
- Bring out a round oven dish that's about 6x2 inches (15x5 cm) or a different shape but similar in size. Place the two types of cheese in the dish and mix well.1.5 cup shredded mozzarella cheese, 8 oz brie cheese
- Season with garlic powder, salt and black pepper, and mix well.½ teaspoon garlic powder, ½ teaspoon salt, ¼ teaspoon ground black pepper
- Add macaroni pasta and mix again. Then use a spoon to even out the surface.1.5 cup macaroni pasta
- Pour in the cream and milk, then use a spoon to ensure all pieces of macaroni and cheese are submerged.1.5 cup heavy cream, 1 cup milk
- Bake in the middle of the oven for 30 minutes, then remove from the oven and mix gently. Top with breadcrumbs. Raise the heat to 450 °F and place the mac and cheese back in the oven for 15 more minutes.
- Remove from the oven and allow to rest for at least 10 minutes before serving.
Equipment (may contain affiliate links)
- Measuring cups (metric or US)*
- Oven dish - round 6x2 inches (4 cups)/or 15x5 cm (1 liter) or similar size in another shape
Video
Notes
What to Do with Leftovers
Storing: Store leftovers covered in the refrigerator for up to 4 days. Freezing: Freeze leftovers in an airtight container for up to 3 months. Keep in mind that the consistency will not be the same, and let it thaw in the refrigerator overnight before reheating. Reheating in the oven: Cover with aluminum foil and reheat in the oven at 350°F (175°C) for 20-30 minutes, until heated through. Reheating in the microwave: Reheat individual servings in the microwave in 30-second increments. If it looks dry, add a dash of milk or cream before reheating.Why is my Mac and Cheese grainy?
If your mac and cheese turns out grainy, you have probably used pre-shredded cheese. While a pre-shredded cheese that is 100% pure cheese might work, most kinds included anti-caking additives that keep it from melting smoothly.Nutrition
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.
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