This creamy brie mac and cheese recipe is an elevated version of stove top mac and cheese. It has creamy brie and white cheddar melted in a silky béchamel sauce, and topped with buttery toasted breadcrumbs.
4 servings
prep time
cook time
total time
10 min
20 min
30 min
In a large saucepan or pot, melt butter and sweat shallots for about 5 minutes. Add in garlic and cook until fragrant, about 1 minute.
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1
Add rest of butter and melt, then sprinkle flour slowly while whisking. Cook while stirring, allowing the roux to darken slightly to a white sand color.
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2
Whisk in the warmed milk a little at a time until it is all incorporated and mixture is smooth. Simmer for a few minutes.
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3
Add in paprika, cayenne pepper, brie, and white cheddar. Stir occasionally until all melted.
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4
Fold in cooked pasta and thyme leaves and mix to combine. Add a splash of pasta water if needed to loosen the sauce. Taste for seasoning and add salt and black pepper as needed.
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5
Melt butter in a small saucepan and add in breadcrumbs. Lightly toast until golden brown. If you are using plain breadcrumbs, add a pinch of salt.
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6
Serve warm topped with toasted breadcrumbs and fresh thyme.
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7