Brie Mac and Cheese has always been my love letter to comforting dinners that fit into a busy schedule. I’m a chef who builds practical, flavor-forward meals for women juggling careers, families, and self-care. On my About page you’ll see how I champion simple, affordable ingredients that feel like a treat. This recipe started as a way to transform weeknights into something a little special without hours in the kitchen. The result is a silky, restaurant-worthy mac with Brie that’s creamy, a whisper of nutmeg, and a parsley finish. Read on to learn how to make this your next go-to for family dinners or entertaining guests, with tips that respect your time and taste.
Table of Contents
Table of Contents
what make this Recipe special
Brie Mac and Cheese feels like a warm hug after a long day. I’m a home cook who loves simple, flavorful dinners. This recipe fits busy schedules without sacrificing comfort or elegance. The Brie brings silkiness, while a hint of nutmeg lifts every bite. Mozzarella melts in, creating restaurant-worthy creaminess from pantry staples. Best of all, it scales up for guests or stays cozy for weeknights. With minimal fuss, you get wow-worthy flavor and a story to share. I include tips that respect your time and honor picky eaters. Pull up a chair; this dish turns quick prep into joy.
Flavor and texture that feel luxe
The creamy Brie sauce is the star. Mozzarella folds in for a glossy, melt-in-your-mouth finish. A whisper of nutmeg, garlic powder, and pepper rounds the richness. Together they create a restaurant-worthy finish that stays cozy at home. I love how the sauce coats elbow pasta and clings to every curl. The texture is velvety, not heavy, and easy to love.
Ingredients for Brie Mac and Cheese
For Brie Mac and Cheese, I keep the ingredients simple and good. I reach for a few pantry stars that melt together beautifully. Here’s the ingredient list I rely on, with exact measures included below.
8 oz pasta (elbow, shells, or cavatappi)
2 tbsp butter
2 tbsp flour
2 cups milk
1 cup shredded mozzarella or white cheddar
6 oz Brie cheese, rind removed and cut into pieces
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper
¼ tsp nutmeg (optional)
Fresh parsley for garnish
Exact quantities are listed at the bottom of the article for printing.
Core ingredients you’ll rely on
Pasta, Brie, milk, butter, flour, cheese, and seasonings are the core. The numbers above show the quantities I typically use, but you’ll see the exact amounts noted below. These are the building blocks for a silky, restaurant-worthy sauce.
How to Make Brie Mac and Cheese
Step 1 — Cook pasta to al dente
I start by boiling salted water and dropping in the elbow pasta. You want it just shy of tender, because it will finish in the sauce. This is where patience gives you creamy, not mushy, cheese goodness.
Drain the pasta and set it aside. That small heat and salt keep flavor ready for weeknights. Now you’re ready to build the silky Brie Mac and Cheese base.
Step 2 — Make a smooth roux
Warm a pan and melt butter over medium heat. Whisk in flour to form a light roux that coats the spoon. Let it bubble gently; don’t rush the color.
Cook the roux until it smells nutty and turns pale. That smooth base will carry the creamy macaroni and cheese later. Stir constantly to avoid lumps, then move on.
Step 3 — Thicken with milk and melt cheese
Pour in milk gradually, whisking to keep a silky texture. Simmer until the sauce breathes and lightly coats the back of a spoon. Stir in mozzarella until melted and glossy.
Add Brie pieces and swirl until smooth and creamy. Keep the heat gentle so the cheese doesn’t split. Season with garlic powder, salt, pepper, and nutmeg if using for a gourmet finish.
Step 4 — Fold in Brie until silky
Gently fold Brie into the sauce until it glides. Let the cheese melt into ribbons of silk. A few swirls are enough; you want smooth, not stringy.
Test the sauce by dipping a spoon. If it coats evenly, you’re close. Remove from heat and prep for mixing with pasta.
Step 5 — Season for warmth
Taste and adjust salt and pepper for balance. Garlic powder lends aroma without overpowering cheese. Nutmeg adds a cozy note that echoes the Brie.
Keep the sauce smooth; a whisk works wonders. Don’t rush this step; patience yields creaminess. Now you’re ready to marry sauce with pasta.
Step 6 — Combine sauce and pasta
Return the drained pasta to the pot. Pour in the glossy Brie cheese sauce. Toss until every curl is coated and shining.
If the mixture seems thick, loosen with reserved pasta water for creamy macaroni and cheese. Adjust consistency until it clings to each piece. Prosperous and glossy, your Brie Mac and Cheese is almost ready.
Step 7 — Finish and garnish
Transfer to a warm serving dish and sprinkle parsley. Give the dish a final toss for brightness. Cherish the moment; dinner is ready to serve.
Serve hot with a simple salad for balance. Encourage seconds and compliments from family. This Brie Mac and Cheese shines as a weeknight winner.
Tips for Success with Brie Mac and Cheese
- I remove Brie rind for a smoother sauce; if I leave it in, I strain to avoid bitterness. That helps the finish stay silky.
- Stir gently to keep the sauce glossy and creamy; use a light, circular motion. I find patience pays off, especially with heat.
- If the sauce seems too thick, whisk in a splash of milk gradually. I keep testing until it coats the spoon perfectly.
- For color, finish with chopped fresh parsley just before serving. I find it brightens aroma too.
Equipment Needed for Brie Mac and Cheese
- Large pot for pasta; a deep skillet works in a pinch
- Saucepan or small Dutch oven for the creamy cheese sauce
- Whisk to smooth the roux and sauce
- Measuring cups and spoons for accuracy
- Colander or strainer to drain the pasta
- Optional: wooden spoon or silicone spatula for stirring
Variations on Brie Mac and Cheese
- Swap in fontina, Gruyère, or white cheddar for a different melt and flavor.
- Add sautéed mushrooms, spinach, or peas for color and nutrition.
- Include crispy bacon or pancetta for a savory crunch.
- Make it lighter with 2% milk and a touch less butter.
- Use gluten-free pasta if needed.
Why You’ll Love This Brie Mac and Cheese
Brie Mac and Cheese delivers a luxurious, crowd-pleasing flavor in under 30 minutes. I love how Brie makes the sauce silky without fuss. Mozzarella keeps it creamy and approachable.
It’s forgiving, versatile, and pairs easily with a simple salad or quick veggie. I can pull this from the fridge after a long day. And it still feels special. That, my friends, is why I keep Brie Mac and Cheese in steady rotation.
Serving Suggestions for Brie Mac and Cheese
Brie Mac and Cheese deserves plates that balance its richness. Here are easy ways to finish the meal.
- Serve with a bright green salad and a lemon vinaigrette
- Add roasted broccoli or asparagus for color and nutrition
- Pair with a crisp white wine or sparkling water with a splash of citrus
Brie Mac and Cheese Make-Ahead and Leftovers
Brie Mac and Cheese makes busy dinners feel special.
I reach for this favorite on busy nights, and it stores well in the fridge for up to 3 days.
Reheat gently on the stove with a splash of milk to loosen the sauce and keep that satin finish.
For make-ahead, I assemble the sauce up to the Brie step, then refrigerate.
When you’re ready to serve, I finish with the pasta and give it a quick stir until glossy.
Leftover sauce can be warmed and stirred into fresh pasta for a quick second meal.
Tip: I use a shallow container so it cools evenly.
I like to whisk in a splash of milk if the sauce thickens as it rests.
Keep leftovers refrigerated and bring to a gentle simmer before serving.
FAQs for Brie Mac and Cheese
Yes, I often use mozzarella and fontina with Brie Mac and Cheese. Or a mix of white cheddar and Gruyère keeps the sauce creamy. Yes, the recipe works for vegetarians with vegetarian milk and cheese options. Reheat gently on the stove with a splash of milk until creamy. Freezing is possible, but the sauce may separate; thaw, then reheat slowly with extra milk.
Brie Mac and Cheese isn’t just a dish; it’s a celebration I reach for on busy days. I picture a hungry family, a skillet shimmering, the Brie melting into velvet. It proves that restaurant-worthy luxury can come from pantry staples and a touch of patience. This recipe reminds me that elegance can be simple. A whisper of nutmeg, a splash of milk, and fresh parsley turn weeknights into a moment of glow. When I plate it, I think of friends, late nights, and the next bite that feels like a hug. Brie Mac and Cheese stays versatile, forgiving, and unforgettable.