This mac and cheese is incredibly creamy, with a velvety texture and complex flavor from the four cheeses. The addition of brie brings a buttery smoothness, while the Ritz cracker topping adds the perfect crunchy contrast. It’s easy to make, reheats well, and feels gourmet without being complicated.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Elbow macaroni or pasta of choice
Brie cheese (rind removed)
Sharp cheddar cheese
Mozzarella cheese
Parmesan cheese
Butter
All-purpose flour
Milk or half-and-half
Garlic powder
Onion powder
Salt
Black pepper
Crushed Ritz crackers
Directions
Preheat oven to 375°F (190°C) and grease a baking dish.
Cook the pasta according to package directions until just al dente. Drain and set aside.
In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes to form a roux.
Slowly whisk in milk, stirring constantly until the sauce thickens, about 5–7 minutes.
Add garlic powder, onion powder, salt, and pepper.
Stir in the cheddar, mozzarella, Parmesan, and brie. Mix until smooth and fully melted.
Add cooked pasta to the cheese sauce and mix well.
Pour the mixture into the prepared baking dish.
In a small bowl, mix crushed Ritz crackers with melted butter. Sprinkle over the top of the mac and cheese.
Bake uncovered for 20–25 minutes until bubbly and golden on top. Let rest for 5 minutes before serving.
Servings and timing
This recipe serves approximately 6 to 8 people. Preparation time is about 20 minutes, with a baking time of 25 minutes, for a total of around 45 minutes.
Variations
Spicy version: Add cayenne pepper or diced jalapeños to the cheese sauce.
Add meat: Stir in cooked shredded chicken.
Truffle flair: Add a drizzle of truffle oil for an elevated flavor.
Vary the cheeses: Swap in fontina, gouda, or blue cheese for different profiles.
Gluten-free option: Use gluten-free pasta and a gluten-free cracker or breadcrumb topping.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place in a baking dish, cover with foil, and warm in a 350°F (175°C) oven until heated through. You can also microwave individual servings, though the cracker topping will be softer.
FAQs
Can I make this ahead of time?
Yes. Assemble the mac and cheese (without the topping), cover, and refrigerate. Add the Ritz topping just before baking.
What can I substitute for brie?
Camembert or a mild, creamy cheese like triple cream cheese can be used in place of brie.
Can I use pre-shredded cheese?
Freshly shredded cheese melts better, but pre-shredded can be used in a pinch.
How do I keep the sauce from becoming grainy?
Use low heat when melting the cheese and stir constantly to keep it smooth.
Can I use a different pasta shape?
Yes, shells, cavatappi, or penne all work well for holding the creamy sauce.
Is it okay to leave the brie rind on?
For a smoother texture, it’s best to remove the rind, though some don’t mind the flavor it adds.
Can I freeze this mac and cheese?
It’s best enjoyed fresh, but you can freeze it. Cool completely, wrap tightly, and freeze for up to 2 months. Thaw before reheating.
What makes this dish creamy?
The combination of a flour-and-butter roux, milk, and melty cheeses (especially brie) creates a rich, creamy texture.
Can I use heavy cream instead of milk?
Yes, for an even richer dish, though it may thicken more quickly—watch closely while cooking the sauce.
How do I make it extra crispy on top?
Broil for the last 2–3 minutes of baking, keeping a close eye to avoid burning the cracker topping.
Conclusion
Creamy 4 Cheese Brie and Buttery Ritz Cracker Mac and Cheese is the definition of comfort food done right. With its luxurious cheese blend and irresistible cracker topping, it’s a dish that delivers indulgence in every bite. Whether served at a holiday feast or a cozy weeknight dinner, it’s bound to be a favorite that leaves everyone asking for seconds.
Creamy 4 Cheese Brie and Buttery Ritz Cracker Mac and Cheese is an ultra-indulgent version of the classic comfort food. Featuring a luxurious blend of brie, cheddar, mozzarella, and Parmesan cheeses, and topped with a buttery, golden Ritz cracker crust, it’s creamy, rich, and irresistibly crunchy.
Author:Catherine
Prep Time:20 minutes
Cook Time:25 minutes
Total Time:45 minutes
Yield:6 to 8 servings
Category:Main or Side Dish
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
12 oz elbow macaroni or pasta of choice
2 tbsp butter (for roux)
2 tbsp all-purpose flour
2 cups milk or half-and-half
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt (or to taste)
1/4 tsp black pepper
1 cup shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
3/4 cup grated Parmesan cheese
6 oz brie cheese, rind removed and chopped
1 cup crushed Ritz crackers
2 tbsp melted butter (for topping)
Cooking spray or butter for greasing baking dish
Instructions
Preheat oven to 375°F (190°C). Lightly grease a baking dish with cooking spray or butter.
Cook the pasta according to package instructions until just al dente. Drain and set aside.
In a large saucepan, melt 2 tbsp butter over medium heat. Whisk in flour and cook for 1–2 minutes to form a roux.
Gradually whisk in the milk or half-and-half, stirring constantly until the sauce thickens, about 5–7 minutes.
Add garlic powder, onion powder, salt, and pepper. Stir to combine.
Reduce heat to low and add cheddar, mozzarella, Parmesan, and brie. Stir until fully melted and smooth.
Add the cooked pasta to the cheese sauce and stir until evenly coated.
Transfer the mac and cheese mixture to the prepared baking dish and spread evenly.
In a small bowl, combine crushed Ritz crackers with 2 tbsp melted butter. Sprinkle the mixture over the top of the mac and cheese.
Bake uncovered for 20–25 minutes, or until bubbly and golden. Optional: broil for 2–3 minutes for extra crispiness.
Let rest for 5 minutes before serving.
Notes
Remove the rind from the brie for a smoother texture.For a spicier version, add cayenne pepper or jalapeños to the cheese sauce.Use freshly shredded cheese for best melting results.To make ahead, assemble the dish without the topping, refrigerate, and add topping just before baking.Broil briefly at the end of baking for a crispier crust.
