Cheeseholes
Toledo Skyline
Maybe Cheese Born With It logo

Can you make mac and cheese with Brie? Here's how to do it

In the bustling culinary scene of Toledo, where the wind often carries the scent of river mud and autumn leaves, few dishes can quite match the comforting warmth of a perfectly made macaroni and cheese. While many food trucks rely on sharp cheddar or gooey Gouda to create their signature melts, we at Maybe Cheese believe that true luxury lies in the subtle, nutty depth that comes from incorporating Brie. Can you make mac and cheese with Brie? Absolutely, and when done right, the result is a dish that feels less like a comfort food staple and more like a decadent, homemade indulgence straight from a high-end French kitchen. The key is understanding that Brie is a soft, creamy cheese that melts differently than hard varieties, offering a rich, buttery flavor profile that coats every noodle in a luxurious embrace.

Mastering the Melting Technique

The primary challenge when using Brie in your mac and cheese is that it is naturally very soft, almost like a warm custard, before it hits the heat. Unlike a block of Parmesan or a wheel of sharp cheddar that you can grate into your sauce, Brie requires a different approach to ensure it distributes evenly without turning into a greasy puddle. You cannot simply toss a soft Brie log into a pot of boiling milk and expect it to melt uniformly; it will likely separate or clump. Instead, you should aim to break the cheese into small, manageable cubes or shavings just prior to adding it to your béchamel base. This increases the surface area significantly, allowing the heat to penetrate quickly and evenly. As the cheese hits the hot liquid, it will release its moisture and fats, creating a thick, creamy sauce that coats the pasta perfectly. If you find yourself struggling with the texture, consider using the Brie in the second stage of your cooking process, mixing the warm, already-coated noodles with a soft, melted Brie before serving. This ensures a smoother integration and prevents the cheese from overcooking in the pot.

Preparing the Perfect Brie Cube

To achieve the best results, preparation is everything. Start by selecting a high-quality Brie, preferably one with a white, creamy interior and a thin, edible rind. Avoid overly aged versions that might impart a strong, earthy flavor that clashes with the mildness of the pasta. Gently tear the cheese into cubes roughly the size of a fingernail, or use a sharp knife to shave off thin slices if you prefer a more rustic look. Place these pieces on a small cutting board and let them sit at room temperature for about twenty minutes before cooking. This step is crucial because cold cheese releases water too quickly upon heating, which can thin out your sauce. By allowing the Brie to come up to temperature, you ensure that it melts gently and integrates into the sauce rather than creating a watery layer at the bottom of the pot. Keep the rind on initially for flavor, but remember to remove it right before serving if you prefer a cleaner texture.

The Art of the Brie Béchamel

Once your cubes are ready, move on to constructing your béchamel sauce, which is the heart of any great mac and cheese. In a heavy-bottomed saucepan, combine unsalted butter, flour, and a pinch of salt to create your roux. Cook this mixture over medium heat until it bubbles gently and turns a pale golden color, being careful not to burn it. Next, slowly whisk in warm milk, one cup at a time, ensuring there are no lumps. Once the sauce has thickened to a gravy-like consistency, reduce the heat to low. This is the moment to introduce your Brie. Add your prepared cubes and stir constantly with a whisk or a wooden spoon. Watch closely as the cheese begins to melt; it will expand and thicken the sauce rapidly. If the sauce looks too thick, add a splash more warm milk to reach your desired creaminess. The goal is a sauce that is velvety and smooth, where the nutty flavor of the Brie is distributed throughout every drop. Do not overcook the cheese here, or it will lose its creamy texture and become grainy.

Infusing the Pasta and Topping It Off

With your creamy Brie béchamel ready, it is time to cook your pasta. Use elbow macaroni or rigatoni, shapes that hold up well to the thick sauce. Boil the pasta in salted water until it is al dente, remembering to subtract a minute from the package instructions since it will continue cooking in the sauce. Drain the pasta and immediately toss it with a portion of your hot Brie sauce. This ensures the noodles are fully coated and hot. If you are serving the dish cold, this step is less critical, but for a hot meal, the residual heat is vital. Once the pasta is mixed and plated, the final touch involves adding more Brie. Take a small amount of extra Brie, either cubed or shaved, and place it on top of the hot mac and cheese just before serving. As the steam from the dish meets the cold cheese, it begins to melt instantly, creating a golden, bubbly top layer that adds an extra burst of richness with every bite.

Serving Suggestions for Maximum Flavor

While the mac and cheese stands on its own, there are several ways to enhance the experience of this dish. Consider pairing it with a crisp, dry white wine like a Chardonnay or a Sauvignon Blanc to cut through the richness of the Brie. A simple green salad with a light vinaigrette can also provide a necessary contrast in flavor and texture. If you are making this as part of a larger meal, be mindful of the sodium content, as both the cheese and the pasta can be quite salty. For those who wish to add a touch of crunch, toasted breadcrumbs or chopped walnuts sprinkled on top can provide a delightful textural element that complements the softness of the Brie. Remember, the beauty of this dish lies in its simplicity; by focusing on the quality of the cheese and the technique of melting, you can create a meal that feels special yet remains approachable. Whether you are serving this at a family gathering or enjoying it alone with a book, the creamy, nutty notes of Brie will elevate the standard mac and cheese into something truly memorable.

To ensure your dish is restaurant-quality, keep the following tips in mind:

  • Always check the expiration date of your Brie to ensure optimal flavor.
  • Do not use pre-shredded cheese as it often contains anti-caking agents that affect melting.
  • Taste your sauce frequently to adjust the salt level as needed.
  • Let your finished dish rest for two minutes before serving to set the texture.
  • Serve immediately to prevent the top Brie layer from becoming too dry.

Related reading