Mac and Cheese for adults.
Brie Mac and Cheese. Think traditional but better! Introducing Brie into the mix adds a rich, buttery flavor with earthy undertones. Serve as a main course or side dish – this recipe is going to impress everyone around the table! Trust me, this is a recipe you do not want to miss. It’s gourmet mac and cheese for adults.
Why you'll love my recipe.
Creamy and cheesy
These cheeses melt so beautifully together, creating a velvety, creamy texture that enhances the richness and flavor. Brie is the star of this classic mac and cheese!
Simple and quick
Versatile ingredients and ready in under 20 minutes
What is Brie?
Originating from the Brie region of France, Brie is one of the most famous, French cheeses in the world and my favorite cheese to eat. Brie is similar to Camembert. It’s rind is edible, its soft, creamy texture resembles butter and it’s versatility allows it to be eaten with fruit, spread on sandwiches or used in pasta sauces, like this mac and cheese recipe.
Ingredient notes.
Brie
It adds a little extra kick of flavor and creamy texture that elevates the traditional mac and cheese.
Parmesan
I say this a lot but it really does make a difference in cooking, especially pasta sauce recipes. There is a sneaky ingredient hiding in pre-shredded cheeses known for it’s anti-caking and moisture absorbing properties. Pre-shredded cheeses just don’t melt right. Trust me.
Heavy Cream
Heavy cream adds richness and helps thicken the sauce. It is not a typical ingredient found in traditional pasta recipes in Italy.
Pasta
Although we recommend Farfalle or Conchiglie for their sauce-holding ability, you can use other shapes like Rigatoni, Elbow or Cavatappi pasta.
Pasta Water
The starches found in pasta water is what gives pasta sauces their signature silky texture. Even 1/4 cup makes a difference in any pasta recipe. Collect the pasta water just before draining the cooked pasta with a ladle or heatproof measuring cup.
For the rest of the ingredients, please see the recipe index card below.
How to pick the right cheese.
Brie
Brie with a thin, outer layer works best because it will melt right into the pasta sauce. If your brie rind is a little on the thick side, feel free to use a vegetable peeler to remove most of the white surface portion of the rind.
Parmesan
Parmesan and Parmigiana Reggiano are not the same kind of cheese. Parmesan can be made anywhere and may not adhere to strict standards of production. Parmigiano Reggiano is a Protected Destination of Origin cheese (PDO) made in specific regions of Italy. It has to meet high standards in terms of ingredients, production method, cattle diet and aging before making it to the grocery market, which all result in its high quality, flavorful cheese. Read more about this special cheese at https://parmigianoreggiano.us/
Should I remove the rind from the Brie before cooking?
It depends on the thickness of the rind. Thin rinds melt easily and can be left on during the cooking process but for thicker rinds, it is best to remove most of it using a vegetable peeler for to ensure a smoother sauce.
Can I customize this recipe with add-ins?
Absolutely! Popular add-ins include bacon, caramelized onions, sautéed mushrooms, or broccoli for extra flavor and texture. Feel free to get creative and make it your own!
How to make Brie Mac and Cheese.
The section below is a quick overview of how to make this recipe. For full details, see recipe index card below!
Cook the pasta and set aside
Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve 1/4 cup pasta water before draining.
Prepare the sauce
In a large pan or skillet, melt the butter and extra virgin olive oil over medium heat. Pour in heavy cream and pasta water. Let the sauce come to a simmer until slightly thickened. Then, add freshly grated parmesan and Brie, stirring until melted and smooth.
Note: I’ve noticed the sauce thickens faster when using a larger surface pan versus an actual, smaller pot. You also need a large pan because you will continue cooking the pasta directly in the sauce. The starches from the pasta also helps thicken the sauce so we need plenty of room.
Combine the pasta and sauce
Add the cooked pasta to the pan, tossing evenly to coat. Garnish your Brie Mac and Cheese with freshly cracked black pepper and more cheese. Best served hot.
Can I use pre-shredded cheese?
There is a sneaky ingredient hiding in pre-shredded cheeses. When you look on the back of a pre-shredded cheese bag, you will almost always find the ingredient, potato starch, natamycin or cellulose. It is known for it’s anti-caking and moisture absorbing properties. It is also used to keep the pre-shredded cheese from clumping together in the bag.
As a result of these added ingredients, you may notice the cheese just doesn’t melt right when you use it for sauces or even on pizza toppings. On the other hand, freshly grated cheese is exactly that. Fresh. No added preservatives or chemicals. Guaranteed clump free and smooth.
How to store leftover Brie Mac and Cheese.
Best served immediately. Pasta tends to absorb its surrounding sauces and may become mushy and dry. Quality of the sauce and texture of cooked pasta will change when re-heating. Re-heat leftovers in the microwave at 15 second intervals or on the stovetop in a small saucepan until warm.
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Brie Mac and Cheese
Ingredients
- 10 ounces farfalle pasta
- 1/4 cup pasta water
- 5 ounces Brie
- 2 cups heavy whipping cream
- 1/2 cup freshly grated parmigiano reggiano may substitute with parmesan
- 2 Tablespoons unsalted butter
- 1 Tablespoons extra virgin olive oil
- freshly cracked black pepper to taste
Instructions
- Please go back and read my ingredient notes and expert tips before beginning.
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. We will finish cooking it in the sauce. Reserve 1/4 cup pasta water before draining. Meanwhile, freshly grate the parmesan. If using Brie with a thick, white rind, use a vegetable peeler to remove some of the rind layer.10 ounces farfalle pasta, 1/4 cup pasta water
- In a large pan or skillet, melt the unsalted butter and extra virgin olive oil over medium heat. Pour in heavy cream and pasta water. Let the sauce come to a low simmer for 5 minutes. Then, add freshly grated parmesan and Brie, stirring until melted and smooth. Simmer for about 15-20 minutes until thickened.Note: Brie with a thin, outer layer works best because it will melt right into the pasta sauce. If your brie rind is a little on the thick side, feel free to use a vegetable peeler to remove most of the white surface portion of the rind.Note: Brie and Parmigiano Reggiano are naturally salty. Do not substitute with salted butter.Note: The reason I cook the sauce in a large pan is for two reasons. I've noticed the sauce thickens faster when using a larger surface pan versus an actual, smaller pot. You also need a large pan because you will continue cooking the pasta directly in the sauce. The starches from the pasta also helps thicken the sauce so we need plenty of room.5 ounces Brie, 1 Tablespoons extra virgin olive oil, 2 Tablespoons unsalted butter, 2 cups heavy whipping cream, 1/2 cup freshly grated parmigiano reggiano
- Add the cooked pasta to the pan, tossing evenly to coat. Garnish with freshly cracked black pepper and more cheese. Best served hot.freshly cracked black pepper to taste
Nutrition
The provided nutritional value above is an estimate per serving. 100% accuracy is not guarenteed. Please see Nutrition Information Disclaimer in our Privacy Policy.
Nutrition Information Disclaimer
Love this recipe. So flavorful!
Thanks so much, Naomi. It’s mac and cheese – for adults! 😉
Fabulous dish. We love Brie and parm/reggino.
Five stars to you. I am
Following for more great recipes!
Thanks
We’re so happy you’re here! Thank you, Merry!
The most amazing Mac and cheese I’ve ever had.
We’re happy you enjoyed it as much as we do!