Go Back
Creamy brie mac and cheese topped with crispy bacon, toasted parmesan breadcrumbs, and fresh parsley in a rustic ceramic baking dish.
Print Pin

🧀 Brie Mac and Cheese with Crispy Bacon

This Brie Mac and Cheese with Crispy Bacon is ultra creamy, rich, smoky, and packed with bold cheesy flavor. Sharp white cheddar creates the perfect classic mac and cheese base while buttery brie melts into the sauce for luxurious creaminess. Finished with crispy bacon and a golden crunchy topping, this comforting baked pasta is perfect for holidays, cozy dinners, or elevated comfort food nights.
Course dinner, Main Course, Pasta, Side Dish
Cuisine American, Comfort Food, Southern-Inspired
Keyword bacon mac and cheese, baked mac and cheese, baked pasta recipe, brie mac and cheese, brie mac and cheese with bacon, cheesy pasta bake, comfort food pasta, creamy mac and cheese, crispy bacon pasta, easy baked mac and cheese, gourmet mac and cheese, holiday side dish, homemade mac and cheese, rich mac and cheese, white cheddar mac and cheese
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8 servings
Calories 690kcal
Cost $20 for the entire recipe

Equipment

  • Large pot
  • colander
  • large Dutch oven or deep skillet
  • Whisk
  • wooden spoon
  • Cheese grater
  • measuring cups
  • Measuring spoons
  • 9×13-inch baking dish
  • Rubber spatula
  • cheese knife
  • Ladle

Ingredients

Pasta

  • 1 pound cavatappi pasta

Bacon

  • 8 slices thick-cut bacon chopped

Cheese Sauce

  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 3 cups whole milk warmed
  • ½ cup evaporated milk
  • 4 ounces brie cheese rind mostly removed and cubed
  • 3 ¼ cups freshly shredded sharp white cheddar cheese
  • ⅓ cup freshly grated parmesan cheese
  • 2 teaspoons Dijon mustard
  • ½ teaspoon Worcestershire sauce
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon smoked paprika
  • Pinch ground nutmeg optional
  • ½ teaspoon black pepper
  • ¼ teaspoon kosher salt plus more to taste

Crispy Topping

  • ½ cup panko breadcrumbs
  • 1 tablespoon melted butter
  • 1 tablespoon parmesan cheese

Garnish

  • Reserved crispy bacon
  • Chopped parsley
  • Cracked black pepper

Instructions

Cook the Pasta

  • Bring a large pot of salted water to a boil.
  • Cook pasta until just under al dente, about 1 minute less than package directions.
  • Reserve ½ cup pasta water, then drain. Do not rinse.

Cook the Bacon

  • Cook chopped bacon in a large Dutch oven or deep skillet over medium heat until crispy.
  • Transfer bacon to a paper towel-lined plate.
  • Reserve 1 tablespoon bacon fat in the pan.

Make the Roux

  • Add butter to the bacon fat.
  • Whisk in flour and cook for 1 minute until smooth and lightly bubbling.
  • Avoid browning the roux too much.

Build the Sauce

  • Slowly whisk in warmed milk and evaporated milk.
  • Cook over medium-low heat for 4–5 minutes until slightly thickened.
  • The sauce should lightly coat the back of a spoon while still remaining fluid.

Melt the Cheese

  • Reduce heat to low.
  • Add brie and stir gently until melted.
  • Gradually add cheddar and parmesan in small handfuls, stirring constantly until smooth before adding more.
  • Stir in Dijon mustard, Worcestershire sauce, garlic powder, onion powder, smoked paprika, nutmeg if using, black pepper, and salt.
  • Taste before adding additional salt.

Combine Pasta and Bacon

  • Fold pasta and most of the crispy bacon into the cheese sauce.
  • If needed, loosen with a splash of reserved pasta water.
  • The pasta should look creamy and generously coated.

Add Topping and Bake

  • Preheat oven to 375°F.
  • Transfer mac and cheese to a lightly greased 9x13-inch baking dish.
  • Mix panko, melted butter, and parmesan together.
  • Sprinkle evenly over the top.
  • Bake uncovered for 6–7 minutes until bubbling around the edges.
  • Broil for 30–45 seconds if desired for extra golden crunch.
  • Avoid overbaking.

Garnish and Serve

  • Top with reserved crispy bacon, parsley, and cracked black pepper.
  • Let rest for 5 minutes before serving.

Notes

🧀 Cheese Selection Notes

This Brie Mac and Cheese with Crispy Bacon uses a combination of sharp white cheddar, brie, and parmesan for the best balance of flavor and texture. Sharp white cheddar provides the bold classic mac and cheese flavor while brie adds buttery richness and luxurious creaminess.
Freshly grated cheese melts much smoother than pre-shredded cheese. Pre-packaged shredded cheese often contains anti-caking agents that can make homemade mac and cheese grainy.
Removing most of the brie rind creates the smoothest sauce, though leaving a small amount can add subtle earthy flavor.

🔥 Sauce Consistency Tips

Keep the heat low once the cheese is added. High heat can cause the sauce to separate, turn oily, or become grainy. The cheese sauce should never boil after adding the cheese.
The sauce should look slightly thinner than the final desired consistency before baking because the pasta absorbs sauce while resting and baking.
If the sauce becomes too thick, stir in a splash of reserved pasta water or milk until smooth and creamy again.

🍝 Pasta Tips

Cook the pasta just under al dente before combining it with the sauce. Slightly undercooked pasta finishes cooking in the oven and prevents mushy baked mac and cheese.
Cavatappi works especially well because the spiral shape holds onto the creamy cheese sauce beautifully.
Do not rinse the pasta after draining because the starch helps the sauce cling better.

🥓 Bacon & Topping Notes

Thick-cut bacon gives the best crispy texture and smoky flavor. Reserve some bacon for topping right before serving so it stays crunchy.
The buttery panko topping adds the perfect crispy contrast to the rich creamy pasta. A short bake time keeps the topping golden while preventing the mac and cheese from drying out.

❄️ Storage & Reheating Notes

Store leftover brie mac and cheese in an airtight container in the refrigerator for up to 4 days.
Reheat gently over low heat with a splash of milk to restore the creamy texture. Avoid overheating, which can cause the cheese sauce to separate.
This mac and cheese reheats especially well because of the balanced cheese-to-liquid ratio.