Brie macaroni and cheese (no-bake)

This no-bake brie macaroni and cheese is so hearty and yummy. Honestly, it isn’t a very spring-like recipe because of how heavy it is, but with the cooler weather this week, this is totally acceptable. It has two cheeses-brie cheese and cheddar cheese, and I’m so happy I was finally able to make use of leftover brie cheese I had lying around in the fridge. Brie cheese has a really strong flavor which I find hard to eat even in sandwiches. People usually use Brie cheese in charcuterie boards.

With stove-top macaroni and cheese, you don’t actually need that much cheese. This is because it is very saucy when done on the stove and isn’t baked at high temperatures which dries out the sauce much quicker. Cheddar is the classic go-to choice for any macaroni and cheese so it is kind of mandatory. Brie cheese is a soft cheese so you can freeze this for a few minutes before you grate it for an easier time. You will also need almost twice the amount of milk/cream in the recipe since you don’t want it too dry. I also used lots of garlic to really give this a nice touch. I garnished this with Italian seasoning but breadcrumbs are commonly used.

Serve this brie macaroni and cheese when it is still hot because it clumps up when it gets cold. You can eat it solo or with your favorite meat. I always recommend fried chicken as an accompaniment to macaroni and cheese. A good choice on the blog would be my hot honey wings or buttermilk fried chicken. If you find this boring, my pumpkin macaroni and cheese will do the trick. Enjoy!

Brie macaroni and cheese

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Servings: 4 Prep Time: 15 Minutes Cooking Time: 20 Minutes 20 Minutes

Rating: 5.0/5

( 1 voted )

Ingredients

Macaroni

2 cups elbow macaroni (see notes)

4 cups water to boil macaroni

1 teaspoon tables salt  

 

Cheese sauce

1/4 cup (4 tablespoons) unsalted butter

2 tablespoons all-purpose flour

1&1/2 cups whole milk or whipping cream

1 tablespoon table salt

1 tablespoon garlic powder or minced garlic

1 tablespoon parsley flakes

1 teaspoon ground black pepper

200g Brie cheese, grated

250g cheddar cheese, grated (you can add more if you wish)

Italian seasoning or breadcrumbs to garnish

Instructions

Macaroni

1. Boil the macaroni with the water and salt in a large saucepan until the macaroni is fairly soft.
2. Drain the macaroni and rinse with cold water.
3. Drain again.

 

Cheese sauce

1. I recommend staring on the sauce whiles the pasta is boiling so that the pasta is super fresh and easy to work with.
2. Melt butter in a large skillet on medium-high heat. Once it's completely melted, whisk in the flour until it looks smooth.
3. Stir in the cream and season with salt, garlic, parsley, black pepper.
4. Next add in the grated Brie and cheddar cheeses and let it melt.
5. Lower the heat and add in the cooked pasta until it is thoroughly coated in the cheese sauce, then turn off the heat.
6. Serve hot because it gets clumpy as it cools.
7. Store leftovers in an airtight container for up to 4 days.

Notes

-Shell pasta would be a good substitute for elbow macaroni because it is of a similar size.