Mac & Brie

We only started having mac and cheese on Thanksgiving a few years ago, when our dad was inspired by a Cajun macaroni recipe he saw online and insisted on bringing it for dinner. After its introduction on our Thanksgiving plates, we couldn’t imagine another Thanksgiving without one of our all time favorite side dishes. We have a few variations of mac and cheese on our blog (Hatch Chile and Cauliflower) but what we like about this recipe is just how simple and classic it is. We have aptly named this variation Mac & Brie for the big pieces of melty brie cheese that have snuck into this recipe. Cheesy? Creamy? Brie-filled? Yes, yes, and yes. Sounds like our version of a perfect Thanksgiving menu addition.

Mac & Brie

  • Servings: 8-10
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A decadent way to level up your side dish game on Thanksgiving and beyond.

Ingredients

  • 1 lb elbow macaroni
  • 1 stick of butter
  • 1/2 cup flour
  • 2 cups whole milk
  • 1 cup extra sharp white cheddar cheese, shredded
  • 2 cups mozzarella cheese, shredded
  • 1 circle of brie (8 oz), rind removed and cubed

Directions

  1. Preheat the oven to 350 degrees.
  2. Bring a large pot of salty water to a boil. Cook the elbow macaroni a few minutes less than the directions on the macaroni indicate so that the pasta is al dente. Strain and set aside.
  3. In a large sauté pan, melt the butter over medium heat. Add the flour and whisk continuously. The flour will form a paste. While continuously whisking, slowly pour in the milk, one cup at a time. Stir and heat for 3-5 minutes or until the milk starts to thicken.
  4. Stir in the white cheddar and mozzarella until the cheese is fully melted and the milk and cheese form a thick sauce. Fold in the elbow macaroni and remove from the heat. Season to taste salt and pepper.
  5. In a greased 8×12 baking dish, pour in the macaroni and cheese mixture in an even layer. Place the brie cheese cubes throughout the mac and cheese.
  6. Bake in the oven for 30 minutes until the brie is fully melted and the mac and cheese is bubbling. If the top of the cheese and pasta is starting to get too brown, cover with foil and continue to cook. Serve immediately.