This cracker-crusted mac and Brie is a delicious, dressed-up version of the homey classic. I doubled this recipe to make enough for our family gathering (and to use up the whole pound of pasta!), I found the recipe straightforward, although the wonderfully large amount of cheese meant I spent quite a bit of time grating.
For the sake of simplicity in serving a larger crowd, I just dumped everything into a 9-by-13-inch pan to bake. At first, I worried that the ratio of cheese sauce to noodles might be high, but it turned out perfectly–creamy, sophisticated, and comforting.
To take this recipe to the next level of wow, in the future, I think I’ll:
- Lightly toast the crackers with butter and perhaps some garlic before adding them on top of the noodles
- Add in the cheese more gradually to ensure a silky sauce
- Throw a bit of hot sauce in with the cheese mixture
I’ll absolutely be making this again soon!
