Molten Brie Baked Mac and Cheese with Roasted Garlic

This is the mac and cheese that breaks the internet: a whole wheel of triple-cream Brie baked right in the center of roasted garlic and white cheddar pasta. As it bakes, the Brie melts into a molten lava of creamy cheese, ready to be swirled through the cavatappi.

The rosemary-infused cream adds an herby undertone, while a final drizzle of truffle honey brings a touch of sweetness. It's the easiest, most decadent baked mac you'll ever make.

Baked mac and cheese gets a luxurious upgrade with a whole wheel of triple-cream Brie nestled right in the middle. As the dish bakes, the Brie melts into a molten pool of creamy cheese, ready to be swirled through the pasta.

Roasted garlic and white cheddar add depth, while rosemary-infused cream keeps everything silky. A final drizzle of truffle honey and cracked pepper makes this a showstopper for weeknight dinners or special occasions.

Ingredients

Why this recipe works

Baking a whole wheel of Brie in the center of the pasta allows the cheese to melt slowly and evenly, creating a rich, creamy sauce without any extra roux or flour.

The Brie's high fat content ensures a silky texture that coats every piece of pasta. Scoring and peeling the top rind exposes the creamy interior, so it melts beautifully into the dish.

The combination of roasted garlic and white cheddar builds a savory base that complements the mild, buttery flavor of Brie. Rosemary-infused cream adds an herbal note that ties everything together.

Swirling the molten Brie at the end creates ribbons of cheese throughout the dish, giving you pockets of intense flavor in every bite.

Notes and substitutions

Triple-cream Brie is the star here—look for a wheel that is soft and ripe, but not overly runny. The rind is edible, but scoring and peeling it back helps the cheese melt more easily. If you can't find triple-cream, a good-quality double-cream Brie works too.

Cavatappi is ideal because its ridges hold onto the creamy sauce, but any short pasta will work. Roasted garlic can be made ahead—simply roast whole bulbs in the oven until soft, then squeeze out the cloves. For the rosemary cream, steep fresh rosemary in warm cream for 10 minutes before using.

• cavatappi: Any short pasta like elbow macaroni, shells, or penne works well.
• rosemary-infused heavy cream: Plain heavy cream with 1 teaspoon chopped fresh rosemary steeped for 10 minutes.
• white cheddar: Gruyère, Fontina, or a mix of melting cheeses like Monterey Jack.
• truffle honey: Regular honey or a drizzle of hot honey for a sweet-spicy kick.

Equipment

• Baking dish (9x13-inch or similar)
• Large pot for pasta
• Colander
• Small bowl for roasted garlic
• Fork for swirling
• Measuring cups and spoons
• Oven mitts