Macaroni and Brie with Roasted Tomatoes

Macaroni and Brie with Roasted Tomatoes
  • Difficulty:

  • Prep Time:

  • Total Time:

  • Servings:



Classic baked macaroni and cheese updated with the addition of creamy Brie. Roasted tomatoes balance the richness with a touch of acidity and a bit of sweetness.


  • 1 pint grape tomatoes
  • 1 tsp. olive oil
  • 8 oz. wheel Brie
  • 1 lb. chiocciole pasta
  • 6 Tbsp. butter
  • 5 Tbsp. all-purpose flour
  • ¼ cup white wine
  • 1 tsp. dry mustard
  • 1 tsp. salt
  • 1 tsp. ground black pepper
  • 4 cups half and half
  • 8 oz. gruyere, shredded
  • 8 oz. sharp cheddar, shredded


  1. Preheat oven to 400° F. Place grape tomatoes on a sheet pan and toss with the olive oil. Roast for 20-25 minutes until slightly browned.
  2. Butter a 2-quart baking dish; set aside. Cut brie in half. Remove rind from half and cut into pieces. Cut the other half into 12 small wedges. Set aside.
  3. Cook pasta according to package instructions until al dente; drain and set aside.
  4. In a 4-quart sauce pan over medium-low heat melt butter; whisk in flour, salt, pepper and mustard. Cook 4-5 minutes stirring constantly. Add wine, cook 1-2 minutes continuing to stir. Slowly add half and half while whisking constantly. Increase heat to medium and stir occasionally until mixture is thickened. Remove from the heat and add the gruyere, cheddar and Brie pieces with the rind removed. Stir until melted and smooth.
  5. Add pasta to cheese sauce; stir gently to blend. Pour into prepared dish. Top with tomatoes and wedges of brie.
  6. Bake for 15-20 minutes until bubbly and starting to brown.
  7. Refrigerate leftovers.


The baking dish will be very full, so place a baking sheet under the dish to catch any cheese sauce that might bubble over the side during baking.

Activate to launch comment card