Baked brie mac and cheese transforms a classic comfort food into an extraordinary culinary experience. This recipe combines the rich, buttery notes of Brie with the sharpness of white cheddar and the smooth texture of Havarti, creating a truly unforgettable dish. It’s ideal for a cozy dinner or as an impressive side for gatherings. The first time I made this, I was worried the Brie would overpower the other cheeses, but the balance with sharp cheddar and Havarti creates a harmonious, deeply flavorful sauce. This baked brie recipe is designed to be approachable yet yield gourmet results, making it a fantastic addition to your repertoire.
Key takeaways
- The roux is essential for a smooth béchamel sauce base.
- Gentle heating prevents cheese from breaking and becoming oily.
- The baked brie creates pockets of molten creaminess.
- A crunchy topping provides textural contrast.
Baked Brie Mac and Cheese: The Ultimate Indulgence!
Ingredients
- 7 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1 pound elbow macaroni
- 1 garlic clove, minced or grated
- 2 cups sourdough bread, roughly torn
- 2 cups sharp white cheddar, shredded
- 1 cup Havarti cheese, shredded
- 8 ounces Brie cheese, rind removed and cubed
- 1/4 teaspoon cayenne
Instructions
- Preheat the oven to 350°F. Spray a 9 x 13-inch Pyrex baking dish with cooking spray. In a large saucepan, melt 4 tablespoons of butter over medium heat. Whisk in the flour. Reduce the heat to medium-low and cook for 1 minute, stirring once to avoid burning—it will bubble. Gradually whisk in the milk and 2 cups of water, then stir in the macaroni. Increase the heat to medium-high and bring the mixture to a boil. Stir frequently until the macaroni is just al dente, 8 to 10 minutes.
- Meanwhile, in a medium skillet, melt the remaining 3 tablespoons of butter over medium-low heat. Add the garlic and sourdough and toss to coat. Toast the crumbs until browned, stirring frequently to avoid burning, about 3 to 5 minutes. Remove the pan from the heat and let the bread cool slightly. Transfer to a food processor and pulse into crumbs.
- When the macaroni is al dente, remove the pan from the heat and stir in the cheddar, Havarti, Brie and cayenne. Season with salt and pepper. Stir until the cheeses have fully melted. Transfer the mixture to the prepared baking dish.
- Evenly sprinkle the toasted bread crumbs over the mac and cheese and place the baking dish on a baking sheet. Bake for 15 to 20 minutes, or until the crumbs are golden brown and the sauce is bubbling. Remove from the oven and garnish with fresh thyme. Enjoy!
Notes
– Don’t overcook the macaroni in the saucepan; it will continue to cook in the oven, so aim for just al dente.
– If you don’t have sourdough, any rustic bread works well for the crumbs; just be sure to toast it until golden and crisp.
– Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 300°F (150°C) until warmed through, adding a splash of milk to maintain creaminess. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
The Technique That Makes It
The magic of this Baked Brie Mac and Cheese lies in the careful construction of the cheese sauce and the textural contrast provided by the baked brie and breadcrumb topping. The foundation of the sauce is a béchamel, created by melting butter and whisking in flour to form a roux. Cooking the roux for a minute or two is crucial to eliminate the raw flour taste and achieve a smooth, thick sauce. Gradually whisking in cold milk prevents lumps and allows the sauce to emulsify properly. The key to a luxurious cheese sauce is to melt the cheese gently over low heat, stirring until just combined. Overheating can cause the cheese to break, resulting in an oily or grainy texture. The addition of cubed brie, placed on top and baked, creates pockets of molten, creamy cheese that ooze into the mac and cheese, elevating it from ordinary to extraordinary. The sourdough bread, tossed with butter and baked, provides a delightful crunch that contrasts with the creamy pasta and melted cheese.
Troubleshooting
- Sauce is too thick: Whisk in additional warm milk, a tablespoon at a time, until the desired consistency is reached.
- Sauce is too thin: Simmer the sauce gently over low heat, stirring constantly, until it thickens. Alternatively, create a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water and whisk it into the simmering sauce until thickened.
- Cheese is oily or grainy: This usually happens from overheating. Remove the sauce from heat immediately and whisk vigorously. If it doesn’t fully emulsify, you may need to start over with a new béchamel base and gently melt in the cheese at a lower temperature.
- Topping is too soft: Ensure the oven is preheated sufficiently and bake until the topping is golden brown and crisp. You can also broil for the last minute or two, watching carefully to prevent burning.
Substitutions
- Macaroni: Other short pasta shapes like shells, rotini, or penne work well. The cooking time may vary slightly.
- Sharp White Cheddar: Gruyere or a good quality Monterey Jack can be used for a similar sharp or creamy profile.
- Havarti Cheese: Fontina or mild Provolone will offer a good melting quality and complementary flavor.
- Sourdough Bread: A crusty baguette or even panko breadcrumbs (use about 1.5 cups) can provide a crunchy topping.
Pro tips
- For the creamiest sauce, ensure all your cheeses are at room temperature before stirring them into the macaroni.
- Don’t overcook the macaroni in the saucepan; it will continue to cook in the oven, so aim for just al dente.
- If you don’t have sourdough, any rustic bread works well for the crumbs; just be sure to toast it until golden and crisp.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 300°F (150°C) until warmed through, adding a splash of milk to maintain creaminess.
This baked brie mac and cheese is truly a dish that will impress. Don’t hesitate to experiment with a sprinkle of fresh herbs like chives or parsley for an extra touch of flavor and color. Enjoy this rich, comforting meal!
Try this next: Craveable Baked Ziti: Ultimate Comfort Food
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Frequently asked questions
What is a roux and why is it important?
A roux is a mixture of equal parts fat (butter) and flour cooked together. It’s the thickening agent for the béchamel sauce. Cooking it for a minute or two removes the raw flour taste and ensures a smooth, stable sauce that won’t break.
Can I use pre-shredded cheese?
While convenient, pre-shredded cheese often contains anti-caking agents that can make your sauce grainy. It’s best to shred your cheese from a block for the smoothest, creamiest results. If you must use pre-shredded, ensure it’s a high-quality brand.
How do I prevent the mac and cheese from becoming dry?
Ensure you don’t overcook the pasta. The sauce will continue to thicken as it bakes. Adding a little extra milk to the sauce before baking can also help maintain moisture. Don’t overbake the dish; bake just until bubbly and the topping is golden.
What kind of brie should I use?
A standard, creamy brie works best. Avoid overly aged or very firm brie, as it may not melt as smoothly. Ensure the rind is removed as it can be tough and doesn’t melt as well into the sauce.
