Creamy Brie & Gouda Mac and Cheese (No-Bake!)

What’s the best cheese combo for homemade mac and cheese? It’s brie and gouda, for sure! This extra-creamy stove-top Brie Mac and Cheese recipe is a different and delicious twist on classic mac and cheese. Plus, this easy dinner recipe is ready in just 30 minutes!

This Creamy Brie & Gouda Mac and Cheese uses two types of cheese—one bold, and one more mild, to make the perfectly balanced bite. The unique flavor of Brie shines in the creamy cheese sauce that is only better served over delicious al dente pasta.

As a busy mom who can’t resist a gourmet meal, I love making a simple switch like changing out the cheese to easily and efficiently elevate a meal. Or like in this Baked Pumpkin Mac and Cheese, adding an extra ingredient works, too!

This Mac will quickly become a family favorite for delicious one-pot dinners!

No-Bake Gouda and Brie Mac and Cheese Ingredient Highlights

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For the most classic version, use macaroni, but any short pasta works here. Other types of pasta for mac and cheese include Gemelli, Cavatappi, Fusilli, Rotini, Farfalle, Penne, Rigatoni, and Ziti.

Any percentage of dairy milk works here.

Brie Mac and Cheese Tips and Tricks

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How to Make Mac and Cheese with Brie

In order to get a silky-smooth creamy cheese sauce, we need to make sure the cheese will easily melt down. Remove the rind from both cheeses by using a sharp knife to slice it off.

The brie will melt rather easily but cubing it will help it along. Cut your chunk of brie into little cubes roughly one cubic inch. The gouda can be grated so that it seamlessly melts into the sauce.

Though I am typically a proponent of salting your pasta water, it’s best not to here. You get the strong flavor from the brie, but also a lot of salt from both kinds of cheese.

Infusing more salt into the pasta may run the risk of making your brie mac and cheese too salty. Remember, you can always add more salt, but it’s hard to come back from a dish that’s too salty.

Cook your macaroni al dente, then pour into a colander, so the water can drain.

To get the perfect consistency for your cheese sauce, you’ll start by making a roux. Add the butter to the pot over low heat and allow it to melt. Add the flour and whisk, ensuring there are no lumps of flour.

You’ll be left with a sticky roux that will end up thickening your sauce. It’s best to keep your burner on low to avoid overheating and curdling.

Once you form your roux, add 1 cup of milk and whisk until smooth.

Next, add both cheeses and your spices and continue to stir over low heat until all the cheese melts and you’re left with a creamy smooth sauce.

Once your sauce is ready, add your cooked macaroni back to the pot. Stir until the noodles are coated and assess if it’s too thick. If so, add a little extra milk.

Start with a small amount, a couple of tablespoons at most. Continue to stir until you get your ideal consistency.

Taste to see if it needs any extra salt or pepper. Option to garnish with scallions for some color, texture, and an extra punch of flavor.

Use a spatula to stir the macaroni into the sauce until the mac is completely coated.

Before serving, taste it to make sure it doesn’t need any more pepper or some salt. It’s much easier to stir that in and evenly distribute it throughout your brie mac and cheese while it’s still in the pot.

Then, you have the option to garnish with some scallions for a hit of freshness and color.

How I Store and Reheat Leftover Mac and Cheese with Brie

This no-bake brie mac and cheese is best fresh, but can absolutely be saved and reheated. Store leftovers in an airtight container for up to 5 days.

You can also opt to freeze it for up to a year.

Reheating is as easy as adding it back to the pot with a little bit of milk over low heat. Add about 2 tablespoons of milk per ½ cup serving of mac n cheese.

Continue to stir over low heat until heated thoroughly—about 10-15 minutes.

You can also opt to reheat in the microwave. Add the milk as instructed above with the mac and cheese in a microwave-safe bowl, cover, and heat on high in 45-second intervals, stirring in between until heated through.