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This Brie mac and cheese comes together in about 20 minutes with less than 10 ingredients. Cubed Brie combines with white wine and heavy cream to create the creamiest cheese sauce that coats every single nook and cranny of the al dente shell pasta! Top with crispy, cracker crumbs and broil for a couple minutes to create the perfect quick and easy vegetarian dinner!
You'll Love This
- If you're obsessed with Brie (like me!!!) then you are going to LOVE this Brie mac and cheese! It's my personal belief that warming up Brie til it gets ooey and gooey is the very best way to enjoy it!
- It doesn't require the hassle or extra work of making a roux - the sauce is literally made of mostly Brie cheese with the addition of white wine and heavy cream to loosen it up and Dijon mustard to give it a boost of flavor! That means that rather than tasting like every other cheese sauce around, it tastes just like a fresh wheel of Brie!
- The ingredient list is short and sweet! And the best part is you'll likely have most of the ingredients on hand already. White wine and a wheel of Brie cheese are staples in my fridge!!
- It's super quick and easy! The sauce comes together in literally just a few minutes. Boiling the pasta is the most time-consuming part of the whole recipe! And like I said above, there's NO roux to make!
Cook pasta according to package directions. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat evenly.
Process until well minced.
Add butter and pulse until well incorporated. Set aside.
Add brie, white wine, heavy cream, Dijon mustard, and a couple pinches of salt and pepper to a large pan.
Heat over medium-low heat, stirring frequently, until the cheese is melted and creates a creamy sauce.
Add cooked pasta.
Toss to coat evenly.
Transfer to a buttered baking dish.
Sprinkle cracker topping over the mac and cheese.
Broil for 1-2 minutes on high or until the crackers crumbs start to turn a dark golden brown. Garnish with fresh chopped parsley and enjoy!
- Moderately salt your pasta water. This is the first chance that you have to season the pasta itself and it's going to go a long way in ensuring that your pasta has the most flavor possible. it seems like such a simple thing, but trust me, it makes a huge difference. I like to add anywhere from 2-4 tablespoons of Kosher to salt to the pot once the water comes to a boil.
- You can substitute vegetable broth or pasta water in place of the white wine if you prefer not to cook with wine. The flavor will be only slightly different and the texture will still be the same!
- The rind of the Brie will begin to break down as you cook it but because you aren't cooking this cheese sauce for very long, there will still be pieces of rind throughout. Once you mix the noodles in they will become less noticeable, but if I'm being honest, the rind of Brie is literally my very favorite part.
- As written, this Brie mac and cheese recipe is vegetarian. However, you could totally add cooked bacon or pancetta for a little more meaty flavor. Roasted broccoli or sauteed spinach would also be a great addition if you want to add veggies.
- You can totally skip the cracker crumb topping and broil step if you don't have time. I like the variety of texture that the buttery, crispy crumb topping gives the dish, but sometimes I just eat it right out of the pan!
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