Creamy Brie and 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 stovetop brie mac and cheese recipe is a different and delicious twist on classic mac and cheese. Ready in 30 minutes!
Ingredients
- 16 ounces elbow macaroni 16 oz usually = 1 box
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 to 1 ½ cup milk skim, reduced-fat, whole, or unsweetened non-dairy
- 8 ounces brie cheese
- 8 ounces gouda cheese
- ½ teaspoon garlic powder
- ¼ teaspoon nutmeg
- ¼ teaspoon pepper
- 1 scallion for garnish optional
Instructions
- Cook macaroni al dente according to the directions on the box. It's best to cook in unsalted water to make sure your brie mac and cheese is not too salty. Transfer to a colander to strain and set aside.16 ounces elbow macaroni
- In the pot you cooked the macaroni in, add the butter and flour over low heat and whisk until smooth.2 tablespoons unsalted butter, 2 tablespoons all-purpose flour
- Add 1 cup of milk and whisk until well combined.1 to 1 ½ cup milk
- Cut the rind off the brie (it doesn't have to be perfect- some rind is more than okay!) and cut it into small cubes. Grate your gouda cheese.8 ounces brie cheese, 8 ounces gouda cheese
- Add both cheeses, garlic powder, nutmeg, and pepper, and continue to stir over low heat until all the cheese is melted, and your sauce is creamy and smooth.½ teaspoon garlic powder, ¼ teaspoon nutmeg, ¼ teaspoon pepper
- Add the cooked macaroni back to the pot with the sauce and stir to coat. Assess the consistency and add more milk if necessary.
- Taste and add more salt and pepper if needed. Garnish with scallions (optional). Enjoy!1 scallion for garnish
Video
Notes
- To reheat, add about 2 tablespoons of milk per 1/2 cup serving and heat on the stove over low heat or covered in the microwave until heated thoroughly.
- For more mac and cheese, check out this Baked Pumpkin Mac and Cheese and Classic Indulgent Mac and Cheese.