I stole this recipe for Baked Brie Mac and Cheese from halfbakedharvest.com. This pasta recipe is a fancy twist on regular macaroni and cheese. The sauce starts with cooking butter and flour in a skillet. Next milk and water are added to the skillet and whisked together before adding pasta noodles. Once the pasta is cooked, white cheddar, Havarti and Brie cheeses are added. Then the sauce is stirred until the cheese is melted and the pasta mixture is added to a baking dish. Toasted bread crumbs are sprinkled on top of the pasta before baking the dish in the oven. The finished baked macaroni and cheese is better than the boxed version.

The ingredients for this recipe are: 7 tbsp butter, ¼ cup AP flour, 3 cups whole milk, 2 cups water, 1 lb short pasta, 1 garlic clove, 2 cups sourdough bread, 2 cups sharp white cheddar, 1 cup Havarti cheese, 8 oz Brie cheese, ¼ tsp cayenne, salt and pepper

In a large saucepan, melt 4 tbsp butter over medium heat. Whisk in the flour. Reduce 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 water.

Then stir in the pasta.

Increase the heat to medium-high and bring to the mixture to a boil. Stir frequently until the macaroni is just al dente, 8 to 10 minutes.

When the pasta is al dente, remove the pan from the heat and stir in the cheddar, Havarti, Brie and cayenne. Season with salt and pepper.

Then stir until the cheeses have fully melted.

Transfer the mixture to a 9×13 baking dish sprayed with non-stick cooking spray. Top with toasted breadcrumbs.

Bake at 350 F for 15 to 20 minutes or until the crumbs are golden brown and the sauce is bubbling.

Remove from the oven and garnish with thyme. Enjoy!

If you liked this recipe for Baked Brie Mac and Cheese then you can also try Tini’s Mac and Cheese, 4 Cheese Mac and Cheese, Stovetop Mac and Cheese or Macaroni & Cheese (Maccheronial Formaggio).

Print

Baked Brie Mac and Cheese

This pasta recipe is a fancy twist on regular macaroni and cheese. The sauce starts with cooking butter and flour in a skillet. Next milk and water are added to the skillet and whisked together before adding pasta noodles. Once the pasta is cooked, white cheddar, Havarti and Brie cheeses are added. Then the sauce is stirred until the cheese is melted and the pasta mixture is added to a baking dish. Toasted bread crumbs are sprinkled on top of the pasta before baking the dish in the oven.

Course Pasta

Prep Time 20 minutes

Cook Time 40 minutes

Servings 8 people

Ingredients

• 7 tbsp butter
• ¼ cup AP flour
• 3 cups whole milk
• 2 cups water
• 1 lb elbow macaroni or other short pasta
• 1 garlic clove minced or grated
• 2 cups sourdough bread roughly torn
• 2 cups sharp white cheddar shredded
• 1 cup Havarti cheese shredded
• 8 oz Brie cheese rind removed and cubed
• ¼ tsp cayenne
• Salt and pepper
• Thyme for topping

Instructions

1. Preheat oven to 350 F. Spray a 9×13 baking pan with cooking spray.
2. In a large saucepan, melt 4 tbsp butter over medium heat. Whisk in the flour. Reduce 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 water, then stir in the macaroni. Increase the heat to medium-high and bring to the mixture to a boil. Stir frequently until the macaroni is just al dente, 8 to 10 minutes.
3. Meanwhile, in a medium skillet, melt the remaining 3 tbsp 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.
4. When the pasta 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.
5. 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 thyme. Enjoy!