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.
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 mac and cheese!
Simple, versatile and quick
Brie pairs very well with bacon, caramelized onions or even sautéed broccoli – allowing you to customize this recipe to your preference. Ready in under 20 minutes. This recipe holds just as good the next day and convenient for lunch leftovers.
Why 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 that traditional mac and cheese recipes lack. Consider this mac and cheese for adults!
Parmigiano Reggiano
- 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
- Any pasta shape will do! My favorite shapes are Farfalle and Conchiglie, commonly known as Shells because it holds pockets of sauce in every bite.
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 make Brie Mac and Cheese.
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 with freshly cracked black pepper and more cheese. Best served hot.
How to pick the right cheese.
The two cheeses we use in this recipe are Brie and Parmigiano Reggiano.
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.
Parmigiano Reggiano
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/
How to store leftovers.
Best served immediately. Pasta tends to absorb its surrounding sauces and may become mushy and dry. Re-heat 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 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!