This creamy and comforting Brie Mac and Cheese is for those times when you want decedent comfort food without putting in the effort. But this is a step beyond classic mac and cheese, with rich brie cheese oozing under a golden crust. Divine!
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There’s something special about a warm bowl of macaroni and cheese. It’s the comfort food my family likes the most, so I get protests if it doesn’t make an appearance on a regular basis.
I came up with this updated version of the old classic to add a bit of variety to our mealtimes. My kids love how gooey it is, and I love that it only takes a few minutes of prep to get this ready for the oven!
Brie mac and cheese
Brie isn’t a traditional choice for mac and cheese but it melts so oozy and creamy it is perfect for any pasta bake. It’s far easier to make than classic mac and cheese, where you have to make the sauce first while stirring constantly so it turns our smooth.
In this recipe the oven does all the hard work for you. Let the brie melt and infuse with garlic and rosemary, then pour it in the pasta.
This permeates it with just the right amount of flavour for the dish without letting anything dominate. Trim the top of the brie find off and lay slices of garlic and rosemary leaves right on top.
The pre-melted cheese is easy to mix into the pasta. Reserve some of the pasta water to make the sauce a bit runny before it goes in the oven.
The spinach leaves will have been boiled with the pasta so there is only a light sprinkle of mozzarella and baking in the oven left to do. It’s best to coat the baking dish with butter first to make sure the mac and cheese comes out easily.
Recipe tips and notes
- I used spiralli pasta for this recipe but any short pasta will work. Penne is a great option, or go with macaroni to stay traditional.
- Make sure you buy pasta made with 100% durum semolina pasta from Italy. It will cost a little extra but the added quality makes it worthwhile!
- You should see a crust forming on top of the pasta as it is baked. If it is not becoming golden and crusty, turn on the broiler for a short amount of time instead of baking it longer, which can dry out your creamy sauce.
- Mac and cheese is a simple dish in a lot of ways, which is one of the things that makes it perfect for adaptation like I did here. Adding veg is another idea, like butternut squash mac and cheese!
Serving suggestions
Mac and cheese is an unfussy, down-to-earth dish and I think any side dishes should be too. A simple green salad with a zesty dressing will add a welcome bit of freshness alongside the creamy pasta.
But my family will be most happy with a warm, herby garlic bread. It might seem a bit carb heavy but I’ve never heard a complaint!
Storage and leftovers
Pasta isn’t something to freeze, so store any leftovers in the fridge. They will keep in an airtight container for up to four days.
If you have a lot of leftovers, return them to the oven preheated to 180C/350F but 20 minutes, or until it is hot all the way through. For smaller amounts, a microwave is the simplest option. You may want stir halfway through to ensure it heats evenly.
More creamy pasta recipes
Creamy Brie Mac and Cheese
Ingredients
- 250g/8oz brie cheese
- 115g/ ½ cup grated mozzarella
- 1 sprig rosemary
- 2 cloves garlic sliced
- 3 tbsp butter
- 250g/ ½ lbs spiralli or any other short pasta
- 4 tbsp grated mozzarella
- 90g/3 cups fresh spinach
- Salt and pepper to taste
Instructions
- Preheat your oven to 350F/180C.
- Slice the top rind off your brie and lay sliced garlic and rosemary leaves directly on it and sprinkle with a little bit of olive oil. Put it in a small baking dish and bake it in the oven for 15 minutes.
- Meanwhile, cook pasta in a large pot of salted water according to the package direction, in the last minute of cooking add the spinach to the pot, then drain both pasta and spinach. Reserve 60ml/¼ cup water you cooked pasta in.
- Return pasta and spinach back to the pot and gently mix everything with 4 tbsp of grated Parmesan cheese, 2 tbsp of butter and salt and pepper, add a few splashes (60ml/¼ cup) of reserved water to make it a bit runny. Cover with a lid and set aside.
- When brie is completely melted pour it in the pasta leaving the rind behind and with a bit more water if the sauce gets too thick to stir. You want pasta to be loose, not solid.
- Empty the pasta into a buttered baking dish and sprinkle with grated mozzarella. Bake at 180C/350F for 20 minutes until mac and cheese is heated through and forms golden crust on top.
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