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Cheese/ Hearty Dinners/ Pasta

Brie Mac and Cheese

December 20, 2019 (Last Updated: October 15, 2020) by Chris Collins

This Brie Mac and Cheese is loaded with crispy prosciutto and topped with a French baguette breadcrumb. The dreamiest creamiest mac and cheese you’ll ever make!

large spoonful of mac and cheese scooped out of baking dish

Mac and Cheese with Brie

I know, just when you thought I couldn’t get closer to a heart attack, I throw a whole block of brie into a mac and cheese recipe. But when I tell you it’s 100% worth it, oh sweet Jesus I mean it 🤤

EXTRA Creamy Mac and Cheese

Unlike most of my other mac and cheese recipes, this one has a much more mild and creamy flavour. The brie helps with most of this, but I also add French Comté (see recipe for subs), which has a gorgeous sweet, nutty and creamy flavour to it. It’s a nice change from the usual sharp tones of a cheddar mac and cheese.

Can I use Camembert instead of Brie? – Camembert is very similar, but has a much more distinctive/pungent flavour. If you know you love Camembert, you could sub, I’d just start off with slightly less and adjust accordingly.

overhead shot of spoon digging into mac and cheese

Crispy Breadcrumbs

Because really, what’s a creamy mac and cheese without a nice crispy topping? Best part in my opinion!!

Keeping with the French theme, I actually use French baguette for my mac and cheese crumb. I also usually buy it a couple of days in advance, so it’s ever-so-slightly firm by the time it comes to making the breadcrumbs.

How to toast breadcrumbs (quick summary)

  1. Tear baguette into chunks.
  2. Pulse in food processor.
  3. Melt butter in pan.
  4. Add breadcrumbs.
  5. Fry until golden.

How to make toasted breadcrumbs - 5 step by step photos

Mac and Cheese with Prosciutto

Ohhhhhhh yes, it’s happening. Crispy prosciutto stirred through your mac and cheese? Absolute game changer!

Top Tip – Ensure you fry the prosciutto whole, then dice after. Dicing before is not only tricky because it’s so thin, but it also gets stuck together in the pan as you fry it.
Can I sub prosciutto with bacon? – Yup! Or pancetta. Just obviously increase the frying time as they’re both thicker.

How to make Brie Mac and Cheese with Prosciutto (quick summary)

  1. Fry prosciutto in a little oil.
  2. Flip when crisp, then remove.
  3. Melt in butter.
  4. Stir in flour.
  5. Whisk in milk.
  6. Add onion/garlic powder, dijon mustard, nutmeg and seasoning.
  7. Stir in brie, comté (see recipe for subs) and mozzarella.
  8. Stir in pasta and crispy prosciutto.

How to make brie mac and cheese - 8 step by step photos

Baked Brie Mac and Cheese

Alrighty, let’s put those French breadcrumbs to good use.

Honestly? This mac and cheese is delicious before it’s baked with breadcrumbs, so if for whatever reason you want to do that you can. BUT, I truly believe baking mac and cheese always turns it up a notch. It’s marries the flavours and textures together. AND obviously that crispy top 😋

How to bake mac and cheese (quick summary)

  1. Pour mac and cheese into a 8″ x 12″ dish (or similar size)
  2. Sprinkle breadcrumbs, spray with oil and bake at 200C/390F for 20-25mins (uncovered).

How to make baked brie mac and cheese - 2 step by step photos

And there we have it! An ultra dreamy creamy mac and cheese is yours for the taking! If you’re looking for another crazy delicious brie recipe, I know you’ll love my Brie, Bacon and Cranberry Grilled Cheese. If you’re looking for more mac and cheese recipes, I’ve also got you covered 😉

Baked Mac and Cheese Recipes

Alrighty, let’s tuck into this brie mac and cheese recipe shall we?!

overhead shot of plated up brie mac and cheese with two forks digging in

How to make Brie Mac and Cheese (Full Recipe & Video)

large spoonful of mac and cheese scooped out of baking dish

Brie Mac and Cheese

This Brie Mac and Cheese is loaded with crispy prosciutto and topped with a french baguette breadcrumb. The dreamiest creamiest mac and cheese you'll ever make!
5 from 6 votes
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Servings (click & slide): 6
Course: Dinner / Main Course
Cuisine: American / French
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Calories per serving: 790kcal
Cost per serving: £2 / $2.50


  • Food Processor
  • 12" Skillet & Wooden Spoon
  • Whisk
  • Sharp Knife & Chopping Board
  • Jug (for milk)
  • Cheese Grater
  • Large Pot (for pasta)
  • 8x12" Baking Dish
  • Serving Spoon

Ingredients (check list):

  • 14oz / 400g Spirali Pasta (or Macaroni)
  • 4 cups / 1 litre Milk, at room temp
  • 10 slices Prosciutto (10 slices is approx 200g/7oz)
  • 2oz / 60g French Baguette, torn into chunks (preferably a couple of days old)
  • 9oz / 250g Brie (weighed with rind cut off - see notes)
  • 1.5 cups / 150g French Comté Cheese, grated (can sub Gruyére)
  • 1 cup / 100g Mozzarella, shredded
  • 3 tbsp + 1 tbsp Butter
  • 3 tbsp Flour
  • 1 tbsp Dijon Mustard
  • 1 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1/8 tsp Cayenne Pepper (optional)
  • few pinches of Nutmeg
  • Fresh Thyme, to serve
  • Olive Oil Spray, as needed
  • Salt & Pepper, as needed


  • Add 2oz/60g chunks of french baguette to a food processor and pulse until fine breadcrumbs. Melt 1 tbsp butter in a pan over medium heat and stir in your breadcrumbs. Fry for 5 or so mins until golden, shaking the pan frequently and seasoning with a pinch of salt and pepper half way through. Remove from pan.
  • Add a few sprays of oil to the pan and lay flat 3-4 slices of prosciutto. Fry both sides until deep golden and crispy, then remove and repeat with the rest of your prosciutto. When needed, dice into small shards.
  • Melt 3 tbsp butter in the pan with the leftover prosciutto fat, then stir in 3 tbsp flour until a paste forms. Gradually pour in 4cups/1litre milk, whisking as you go to ensure no lumps form. Ensure it has thickened before adding cheese, if it's still a very watery consistency the cheese will turn grainy and lose it's flavour.
  • Meanwhile, cook 14oz/400g pasta in salted boiling water until only JUST cooked. You want it still a bit hard.
  • Add into the sauce: 1 tbsp dijon mustard, 1 tsp garlic powder, 1/2 tsp onion powder, 1/8 tsp cayenne pepper (optional), nutmeg and salt & pepper to taste. Stir in 9oz/250g brie, 1.5cups/150g comté/gruyére and 1cup/100g mozzarella.
  • Drain and add pasta along side your crispy prosciutto. Stir to combine, then pour into a baking dish. Top with breadcrumbs and a few sprays of oil, then pop in the oven at 390F/200C for 20-25mins or until golden and bubbly. Serve with a sprinkling of fresh thyme leaves.

Quick 1 min demo!


a) Brie - Make sure it's 9oz/250g weighed AFTER the rind is removed. To buy, get a block that's about 10.5oz/300g.
Can I sub Camembert? - Camembert has a more pungent taste to it. If you know you love Camembert you can sub, but I'd recommend starting off with a little less and adding more accordingly. 
b) Prosciutto - Don't try and dice the prosciutto before it's fried. It's very difficult and gets stuck together when you fry. Much easier to dice after it's fried (it should be so thin and crispy you can actually just crush it with your hands to form the shards)
Can I sub Bacon? - Yup! Or Pancetta.
c) Comté/Gruyére - Both of these should actually be readily available at most supermarkets/grocery stores. They both have pretty similar flavours, so just use gruyére if you can't find comté.
Can I sub cheddar? - The beauty of this mac and cheese is actually that's it's mild and creamy. Comté goes really nicely with the nutmeg and adds a nice sweet/nutty flavour to the sauce. So that is of course my recommendation. I have never tested this particular recipe with cheddar before so can't promise any results.
d) Calories - based on sharing between 6 people.

Your Private Notes:


Nutrition Facts
Brie Mac and Cheese
Amount Per Serving
Calories 790 Calories from Fat 406
% Daily Value*
Fat 45.06g69%
Saturated Fat 19.265g96%
Trans Fat 0.36g
Polyunsaturated Fat 1.975g
Monounsaturated Fat 9.118g
Cholesterol 150mg50%
Sodium 1190mg50%
Potassium 659mg19%
Carbohydrates 57g19%
Fiber 2.1g8%
Sugar 9.51g11%
Protein 38.49g77%
Vitamin A 1140IU23%
Vitamin C 0.5mg1%
Calcium 615mg62%
Iron 3.53mg20%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.
Tried this recipe?Show me how you got on by tagging @dontgobaconmyheart_ on IG and #dontgobaconmyheart
Looking for more?You'll find plenty more delicious comfort food like this in my Debut Cookbook 'Comfy'

Got leftovers? Check out my Mini Leftover Mac and Cheese Quesadillas!

6 quesadillas stacked on each other on wooden block

If you loved this Brie Mac and Cheese recipe then be sure to Pin it for later! Already made it or got a burning question? Give me a shout in the comments below and pick up your free ecookbook along the way!





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Recipe Rating


  • Reply
    David C
    December 28, 2022 at 8:04 pm

    5 stars
    Used this recipe for some Brie that had not recovered well from the deep freeze. Excellent, particularly the breadcrumbs. I went a bit avant garde and added some small chunks of chorizo to the topping

    • Reply
      Chris Collins
      December 29, 2022 at 7:48 am

      Love the idea of chorizo! Glad it went down well, David. Thanks for the review.

  • Reply
    Alice Moskus
    December 11, 2021 at 12:55 am

    Can this recipe be frozen?

    • Reply
      Chris Collins
      December 11, 2021 at 11:48 am

      It’s best made fresh, but you could freeze if you wanted. I recommend tossing the cooked pasta in a dollop of butter to stop it absorbing the sauce and going soggy. Then combine, top with breadcrumbs and freeze. Thaw in fridge then either bring to room temp and bake, or bake covered for an extra 10mins to take the chill out the centre. Then bake uncovered as instructed. Hope this helps! C.

  • Reply
    December 20, 2019 at 8:47 pm

    5 stars
    We loved it so much! Such a delicious meal!

    • Reply
      Chris Collins
      December 21, 2019 at 10:09 am

      That’s great to hear!!

  • Reply
    December 20, 2019 at 8:25 pm

    5 stars
    The mac and cheese that is really worth trying. I mean, we all have our own favorites but it is always worth checking out something new. Your m&c looks really yum!

    • Reply
      Chris Collins
      December 21, 2019 at 10:09 am

      Thanks, Mirlene 🙂

  • Reply
    December 20, 2019 at 8:23 pm

    5 stars
    Oh boy – this is my new go to for mac and cheese! Looks so decadent and I really like the bread crumb step-by-step.

    • Reply
      Chris Collins
      December 21, 2019 at 10:09 am

      Thank you, Cyndy!

  • Reply
    December 20, 2019 at 8:22 pm

    5 stars
    That cheese pull is soooo tempting! I love this and the combination of cheeses is perfect!

    • Reply
      Chris Collins
      December 21, 2019 at 10:09 am

      Thanks, Mary! 🙂

  • Reply
    December 20, 2019 at 7:30 pm

    5 stars
    There are regular mac and cheese, and then there’s this super gourmet deluxe version of mac and cheese. Not sure if I can ever go back now. 🙂

    • Reply
      Chris Collins
      December 21, 2019 at 10:09 am

      It’s so delish!! 🙂