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.

Thanksgiving Mac & Cheese

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.

Prep Time

20 mins

Cook Time

30 mins

Total Time

50 mins

Serves

8–10

Category

Side Dish • Holiday

Style

Cozy • Comfort Food

Difficulty

Intermediate

Ingredients

• 3 tablespoons butter
• 1 tablespoon Lawry’s seasoning
• 1 teaspoon paprika (smoked, if you like)
• 3 tablespoons flour
• 2 cups whole milk
• 2 cups heavy cream
• 1 wheel brie, rind removed
• 16 oz mozzarella (for the middle cheese pull)
• 8 oz extra sharp cheddar
• 8 oz Colby Jack
• 8 oz Monterey Jack
• 1 lb classic macaroni pasta
• Chives, finely chopped, for topping

Instructions

1. Melt and season: In a large pot over medium heat, add the butter. Once melted, stir in the Lawry’s seasoning and paprika and let them sauté for about 30 seconds to wake up the flavor.
2. Make the roux: Add the flour and mix until it’s fully combined with the butter and spices, forming a smooth paste.
3. Add the milk: Slowly pour in the whole milk while whisking. Cook, stirring often, until the mixture thickens slightly.
4. Add the cream: Pour in the heavy cream and continue cooking until the sauce thickens again. At this point, turn the heat down to low. Do not use high heat or the sauce can separate.
5. Add the cheeses (except mozzarella): On low heat, slowly start adding the brie, extra sharp cheddar, Colby Jack, and Monterey Jack a handful at a time. Stir and let each addition melt fully before adding more. You want a smooth, glossy cheese sauce.
6. Boil the pasta: In a separate pot, cook the macaroni according to package directions until al dente. Drain well.
7. Combine: Add the cooked macaroni directly into the pot of cheese sauce and gently mix until every noodle is coated. This is your one-pot mac and cheese base.
8. Layer for the cheese pull: Pour about half of the mac and cheese into a baking dish. Add all 16 oz of shredded mozzarella in an even layer over the middle. Top with the remaining mac and cheese. (You can add the mozzarella straight into the sauce instead, but you won’t get that big cheese pull.)
9. Top and bake: Sprinkle a little extra cheese on top if you saved some. Cover the dish with foil and bake at 350°F for 12 minutes.
10. Uncover & crisp: Remove the foil and bake for about 8 more minutes, then switch to broil for 1–2 minutes, watching closely, until the top is bubbly and golden.
11. Finish: Remove from the oven, let it sit for a few minutes, then top with chopped chives. Serve hot and pull that cheesy center on camera.

Madeline’s Pro Tip: Shred all of your cheese by hand for the creamiest sauce, and keep the heat low once you start adding dairy. High heat can cause the sauce to separate, especially with this much cheese.

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