Molten Brie Baked Mac and Cheese with Roasted Garlic Tips, FAQ & printable recipe

Tips for success

For the creamiest result, use full-fat heavy cream and avoid substituting with milk or half-and-half.

The fat is essential for a smooth sauce that doesn't curdle. If the sauce seems too thick after baking, stir in a splash of reserved pasta water to loosen it.

Truffle honey is a wonderful finishing touch, but if you don't have it, regular honey or a drizzle of balsamic glaze works well. For a spicy kick, try hot honey. Cracked black pepper brightens the richness—use freshly cracked pepper for the best flavor.

Variations

• Add Bacon: Crumble 6 slices of cooked bacon over the pasta before baking. The smoky saltiness balances the rich Brie and adds a savory crunch.
• Spicy Kick: Stir 1/2 teaspoon of red pepper flakes into the cream before pouring. Top with a drizzle of hot honey instead of truffle honey for a sweet-heat finish.
• Herb Swap: Replace rosemary with fresh thyme or sage. Heat the cream with the herb for 10 minutes, then strain. The earthy flavors pair beautifully with the garlic and cheese.
• Mushroom Medley: Sauté 8 oz sliced cremini mushrooms with garlic and fold into the pasta before baking. The mushrooms add an earthy depth that complements the Brie.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will thicken; add a splash of milk when reheating.

Freezer

Not recommended—the creamy sauce may separate upon thawing. If freezing, do so before baking and add 10 minutes to the bake time.

Reheat

Reheat in a 350°F (175°C) oven for 10–15 minutes, or microwave in 30-second bursts, stirring between. Add a splash of milk or cream to restore creaminess.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it cools; reheat gently on the stovetop or in the microwave, adding a splash of milk or cream to restore the creamy texture.

The pasta can be cooked and the garlic roasted a day ahead. Assemble the dish without the cream, cover, and refrigerate.

When ready to bake, pour the cream over and add 5–10 minutes to the baking time. The Brie can be scored and peeled ahead too, but do it just before assembling to prevent it from drying out.

Serving ideas

Serve the mac and cheese hot, straight from the baking dish, so everyone can see the molten Brie. Pair it with a crisp green salad dressed with lemon vinaigrette to cut through the richness.

A glass of dry white wine, like Sauvignon Blanc, complements the creamy, herby flavors beautifully.

This dish is rich and indulgent, so a small portion goes a long way. For a main course, serve with roasted vegetables or a simple tomato salad.

For a side dish, it pairs well with grilled steak or roasted chicken. The truffle honey drizzle is best added right before serving to preserve its aromatic flavor.

Frequently asked questions

Recipe card

Molten Brie Baked Mac and Cheese with Roasted Garlic

Prep 15 minCook 25 minTotal 40 minServes 6

Ingredients

• 1 wheel (250 g) triple-cream Brie
• 400 g cavatappi pasta
• 2 bulbs roasted garlic, squeezed
• 300 g shredded white cheddar
• 500 ml rosemary-infused heavy cream
• Truffle honey, for drizzling, to taste
• Cracked black pepper, for serving

Instructions

1. Heat the oven to 385°F (195°C). Cook the cavatappi in a large pot of salted boiling water until just shy of al dente, about 1 minute less than the package directs. Drain well and transfer to a large baking dish. While the pasta cooks, use a sharp knife to score the top rind of the Brie in a crosshatch pattern, cutting through the rind but not the cheese. Gently peel back the scored rind to expose the creamy interior.
2. Make a well in the center of the pasta mixture and nestle the prepared Brie wheel into it, cut side up. Press the pasta and cheese up around the sides of the Brie so it stays upright during baking. The Brie should be mostly surrounded by the pasta mixture, with only the top exposed.
3. Pour the rosemary-infused heavy cream evenly over the entire dish, making sure the cream reaches the bottom of the baking dish and coats the pasta. The cream should come about halfway up the sides of the Brie. Gently shake the dish to distribute the cream.
4. Place the baking dish in the preheated oven and bake for 25 minutes, until the Brie is completely melted and bubbling, the cream is thickened, and the top of the pasta is golden in spots. The edges of the pasta will be brown and crispy, while the center remains creamy.
5. Remove the dish from the oven. Using a fork or spoon, gently swirl the molten Brie into the pasta, pulling the melted cheese through the creamy sauce. Continue swirling until the Brie is fully incorporated and the sauce is smooth and glossy. Be careful not to overmix—you want some pockets of cheese.
6. Drizzle the finished mac and cheese with truffle honey and sprinkle with cracked black pepper. Serve immediately while hot and creamy. The dish is rich and indulgent, so a little goes a long way.

Contains: milk, gluten

Estimated nutrition per serving

Calories

680

Protein

28 g

Carbohydrates

45 g

Fat

42 g

Automatic estimate from the ingredient list, not laboratory-verified.