This mac and cheese is as simple as it gets—no need to boil the pasta separately or make a stovetop sauce. The pasta cooks right in the milk and cheese mixture, soaking up all the creamy goodness as it bakes. With brie as the star ingredient, this dish delivers a silky, luxurious texture and a mildly tangy, buttery flavor that’s anything but basic.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Dry pasta (such as elbow macaroni or shells)
Brie cheese (rind removed and chopped)
Whole milk
Heavy cream (optional, for extra richness)
Garlic powder
Salt
Black pepper
Parmesan cheese (optional, for topping)
Butter (optional, for extra flavor)
Fresh herbs (such as thyme or parsley, optional for garnish)
Directions
Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
In the baking dish, combine dry pasta, milk, heavy cream (if using), garlic powder, salt, and pepper. Stir to coat the pasta evenly.
Add chopped brie pieces evenly over the top and gently stir to mix. Dot with butter if using.
Cover tightly with foil and bake for 30 minutes.
Remove foil, stir well, and top with Parmesan if desired.
Bake uncovered for another 10–15 minutes, until the pasta is tender and the cheese is fully melted and bubbly.
Let it sit for 5 minutes before serving. Garnish with herbs if desired.
Servings and timing
This recipe serves approximately 6 people. Prep time is just 5 minutes, and total baking time is about 40–45 minutes, making it a quick and convenient meal.
Variations
Extra cheesy: Mix in shredded cheddar, mozzarella, or Gruyère for more depth.
Add crunch: Top with breadcrumbs or crushed Ritz crackers during the final bake.
Make it spicy: Add a pinch of red pepper flakes or hot sauce.
Add protein: Stir in cooked chicken.
Herb it up: Add fresh thyme, rosemary, or basil for a burst of freshness.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover and warm in the oven at 350°F (175°C) until heated through, or microwave individual servings. Stir in a splash of milk if the pasta has absorbed too much sauce.
FAQs
Can I use any type of pasta?
Yes, short pasta shapes like elbows, shells, or rotini work best for even cooking.
Do I need to remove the brie rind?
It’s recommended for a smooth texture, but you can leave it on if you don’t mind the slightly earthy flavor.
Will the pasta really cook without boiling?
Yes, it cooks in the milk and cream while baking, absorbing flavor and becoming perfectly tender.
Can I make this ahead of time?
Yes, assemble it up to a day in advance and bake when ready to serve.
What if my pasta is still undercooked?
Cover with foil and bake for an additional 5–10 minutes, checking periodically.
Can I use non-dairy milk?
Yes, use an unsweetened non-dairy milk, but note that texture and flavor may vary slightly.
How can I make it richer?
Use more cream or add extra cheese such as cream cheese or mascarpone.
Can I add vegetables?
Absolutely. Stir in thawed peas, sautéed mushrooms, or spinach for added nutrition and texture.
Is this freezer-friendly?
It’s best served fresh, but can be frozen. Cool completely, wrap tightly, and thaw before reheating.
Why is my sauce too thick?
Add a splash of warm milk or cream after baking to loosen it if needed.
Conclusion
Easiest No-Boil Brie Mac and Cheese is a simple yet decadent dish that delivers big flavor with minimal effort. Perfect for busy weeknights or cozy weekends, it offers all the creamy, cheesy satisfaction of classic mac and cheese—without the extra pots or steps. Once you try this no-boil method, you may never go back.
Easiest No-Boil Brie Mac and Cheese is a one-pan, ultra-creamy pasta bake that skips the stovetop and delivers rich, cheesy comfort in every bite. With brie as the star and no boiling required, this dish is simple to prepare and perfect for cozy meals with minimal cleanup.
Author:Catherine
Prep Time:5 minutes
Cook Time:40 minutes
Total Time:45 minutes
Yield:6 servings
Category:Main Dish
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
12 oz dry elbow macaroni or small pasta (e.g., shells or rotini)
3 cups whole milk
1/2 cup heavy cream (optional for extra richness)
8 oz brie cheese, rind removed and chopped
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
2 tbsp butter (optional, for added richness)
1/4 cup grated Parmesan cheese (optional, for topping)
1 tbsp chopped fresh herbs (e.g., thyme or parsley, optional for garnish)
Cooking spray or butter for greasing baking dish
Instructions
Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or butter.
In the baking dish, combine the dry pasta, milk, heavy cream (if using), garlic powder, salt, and pepper. Stir to coat the pasta evenly.
Add the chopped brie evenly throughout the dish and gently stir. Dot with butter if using.
Cover the dish tightly with foil and bake for 30 minutes.
Remove the foil, stir the pasta, and top with Parmesan cheese if using.
Bake uncovered for another 10–15 minutes, until the pasta is tender and the cheese is fully melted and bubbling.
Let rest for 5 minutes before serving. Garnish with fresh herbs if desired.
Notes
Remove brie rind for a smoother, creamier sauce.Add a splash of warm milk after baking if the sauce is too thick.Use short pasta shapes for even cooking.Make it richer with additional cheeses like cheddar or cream cheese.Top with breadcrumbs or crushed crackers for added crunch.
