Brie Mac and Cheese
User Reviews
5.0
15 reviews
Excellent
-
Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
4 servings
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Calories
980 kcal
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Course
Main Course
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Cuisine
American
Brie Mac and Cheese
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Made with three types of cheese and topped with a buttery cracker crust, this is the creamiest, cheesiest mac and cheese you're ever going to try.
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Ingredients
For the cracker crust
- 1 sleeve buttery crackers crushed
- 2 tablespoons (1 oz) salted butter melted
For the Brie mac and cheese
- Two (8-ounce) rounds double creme brie
- 1 cup finely grated Parmesan cheese
- 1 cup finely grated Alpine cheese such as Grand Cru, Jarlsberg, Emmental, or Gruyère
- 3 tablespoons (1 1/2 oz) unsalted butter
- 3 tablespoons all-purpose flour
- 1 1/2 cups whole milk plus more if needed
- 1/2 teaspoon Dijon mustard
- 1 teaspoon garlic powder
- fine sea salt and freshly ground black pepper
- 8 ounces macaroni or other small pasta, cooked just under al dente
- dried parsley for garnish
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Instructions
Make the cracker crust
- In a small bowl, mix together the crushed crackers and butter.
Make the Brie mac and cheese
- Preheat the oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper.
- Trim the rinds from the Brie and cut it into small pieces. Add the Parmesan and Alpine cheese to the Brie and mix to combine.
- In a medium pot over medium heat, melt the butter. Add the flour and mix it until combined. Cook the mixture, stirring constantly, for 2 to 3 minutes. (This is important to cook off the raw-flour taste.)
- Whisk in the milk, mustard, and garlic powder and continue to cook, stirring, until the sauce starts to thicken, 2 to 3 minutes.
- Toss in the cheese mixture one handful at a time and stir until completely melted. Season with salt and pepper to taste. (If the sauce is too thick, add milk, 1/4 cup at a time, until the desired consistency is achieved.)
- Add the cooked pasta to the pot and toss with the sauce until well coated.
- Spoon the pasta mixture into an ovenproof dish, top with the crushed crackers, and bake until the mac and cheese is bubbling and the crust is golden brown, 10 to 15 minutes. Garnish with parsley and serve.
Notes
- Add more pasta--This makes a very thick, rich mac and cheese with plenty of sauce. Add more pasta for a less saucy version, or double it and bake it in a 9-by-13-inch casserole dish.
- Storage and reheating--Store leftovers in a sealed container in the refrigerator for up to 3 days. To reheat, place the mac and cheese in a baking dish and rewarm in a 350°F oven until heated through.
Nutrition Information
Show Details
Serving
1portion
Calories
980kcal
(49%)
Carbohydrates
41g
(14%)
Protein
48g
(96%)
Fat
69g
(106%)
Saturated Fat
41g
(205%)
Monounsaturated Fat
19g
Trans Fat
1g
Cholesterol
215mg
(72%)
Sodium
1596mg
(67%)
Fiber
2g
(8%)
Sugar
7g
(14%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 980 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 980kcal | 49% |
| Carbohydrates | 41g | 14% |
| Protein | 48g | 96% |
| Fat | 69g | 106% |
| Saturated Fat | 41g | 205% |
| Monounsaturated Fat | 19g | 95% |
| Trans Fat | 1g | 50% |
| Cholesterol | 215mg | 72% |
| Sodium | 1596mg | 67% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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