Creamy One-Pot Brie Mac & Cheese w/ a hidden mozzarella layer

I have been testing mac and cheese recipes all season long! As you've probably seen, we have a few tasty mac recipes up on the blog from the ones I loved. However, I was still looking to create a super creamy and elevated mac and cheese recipe. Something that feels nostalgic and ready for the Thanksgiving table. This one pot brie mac and cheese with a hidden mozzarella layer for an epic cheese pull takes the win! It is my favorite mac and cheese recipe of the season!!!! I have found my yearly recipe! Plus, it is so easy to make and can be done in one pot!

Ingredient List

• 3 tablespoons butter

• 1 tablespoon Lawry’s seasoning

• 1 teaspoon smoked paprika

• 3 tablespoons flour

• 2 cups whole milk

• 1 1/2 cups heavy cream

• 1 wheel brie, rind removed

• 16 oz mozzarella (for the middle cheese pull)

• 8 oz extra sharp cheddar

• oz Colby Jack

• 8 oz Monterey Jack

• 1 lb classic macaroni pasta

• Chives, for topping

Important: Shred all cheese by hand.*Do NOT use high heat! The sauce will separate.

Instructions

1. Build your flavor base: In a large pot over medium heat, melt the butter. Add Lawry’s seasoning and paprika and sauté for about 30 seconds to bring out the flavor.

2. Make your roux: Add the flour and mix until fully combined.

3. Add the dairy: Pour in the whole milk and whisk until it thickens. Then add the heavy cream and let it thicken again. Keep heat on low. Do NOT crank it up.

4. Add cheese slowly:Turn the heat to low. Start adding in the brie, cheddar, Colby Jack, and Monterey Jack little by little, letting each addition melt before adding more.(Mozzarella comes later...don’t add now unless you want zero cheese pull.)

5. Boil your pasta: Cook macaroni according to package directions. Drain.

6. Combine: Add your cooked pasta into the pot of cheese sauce and mix until everything is coated.

7. Create the cheese-pull moment: Scoop out half the mac and cheese into your baking dish.Add all 16 oz shredded mozzarella in the middle.Pour the rest of the mac and cheese on top.(Optional: If you skip this, you can add mozzarella directly into the sauce but you won’t get that dramatic cheese pull.)

8. Top it & bake: Sprinkle the remaining cheese you saved on top. Cover with foil and bake at 350°F for 12 minutes.Uncover and bake another 8 minutes.Broil for 1–2 minutes until golden and crispy.

9. Finish:Top with chopped chives and serve hot.

A Recipe by Madeline May

Thanksgiving Mac & Cheese

Holiday • Side Dish • Comfort Food

Prep

20 mins

Cook

30 mins

Total

50 mins

Yield

8–10 servings

Category

Side Dish

Difficulty

Intermediate

My one-pot, ultra-creamy Thanksgiving mac and cheese with brie, a hidden mozzarella layer for the perfect cheese pull, and a crispy golden top.

Ingredients

Ingredients

• 3 tablespoons butter
• 1 tablespoon Lawry's seasoning
• 1 teaspoon paprika
• 3 tablespoons flour
• 2 cups whole milk
• 2 cups heavy cream
• 1 wheel brie, rind removed
• 16 ounces mozzarella
• 8 ounces extra sharp cheddar
• 8 ounces Colby Jack
• 8 ounces Monterey Jack
• 1 pound macaroni pasta
• Chopped chives, for serving

Instructions

1. Melt and season Melt the butter over medium heat. Stir in the Lawry's seasoning and paprika and cook for about 30 seconds.
2. Make the roux Whisk in the flour until a smooth paste forms.
3. Add the milk Slowly whisk in the milk and cook until slightly thickened.
4. Add the cream Whisk in the heavy cream and reduce the heat to low once the sauce thickens slightly.
5. Add the cheeses Gradually melt in the brie, cheddar, Colby Jack, and Monterey Jack a handful at a time until smooth.
6. Cook the pasta Boil the macaroni until al dente, then drain.
7. Combine Stir the cooked macaroni into the cheese sauce until evenly coated.
8. Layer Spread half into a baking dish, add the mozzarella in an even layer, then top with the remaining mac and cheese.
9. Bake Cover with foil and bake at 350°F for 12 minutes.
10. Brown Remove the foil, bake 8 more minutes, then broil 1–2 minutes until golden.
11. Serve Rest for a few minutes, top with chopped chives, and serve hot.

Storage

Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently with a splash of milk.

Make Ahead

Assemble through the layering step up to 1 day ahead, refrigerate, then bake before serving.

A Note from Madeline May

Shred your own cheese for the smoothest sauce and keep the heat low after adding the dairy to prevent the sauce from separating.

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A Recipe by Madeline May • madelinemayco.com

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