Prep Time: 10 minutes
Cook Time: 35–40 minutes
Total Time: 45–50 minutes
Servings: 6–8
A creamy, dreamy baked mac and cheese made with four
luxurious cheeses—Havarti, cheddar, fontina, and brie. No boiling needed! Just
mix, bake, and serve. Perfect for holidays, family dinners, or cozy comfort
nights.
🧂 Ingredients
Pasta & Sauce:
- 1
pound dry pasta shells or elbow macaroni
- 3 cups
whole milk
- ½ cup
sour cream
- 1¼
cups shredded Havarti cheese
- 1¼
cups shredded cheddar cheese
- 1 cup
shredded fontina cheese
- 6 oz
brie (rind removed, cubed)
- ¼
teaspoon ground mustard
- ¼
teaspoon cayenne pepper
- Kosher
salt and black pepper, to taste
Topping:
- 1½
cups crushed buttery crackers (like Ritz)
- 2
tablespoons salted butter, softened
- ½
teaspoon onion powder
- ½
teaspoon garlic powder
- ¼
teaspoon paprika
🔥 Instructions
- Preheat
the Oven:
Heat oven to 375°F (190°C). Lightly grease a large baking dish. - Mix
the Base:
In a large bowl, whisk together milk, sour cream, ground mustard, cayenne, salt, and pepper. - Add
the Pasta & Cheese:
Stir in the uncooked pasta and all the cheeses—Havarti, cheddar, fontina, and brie. Mix until evenly combined. - Transfer
& Bake:
Pour the mixture into the prepared baking dish. Cover tightly with foil and bake for 25 minutes. - Prepare
the Topping:
While it bakes, mix crushed crackers with butter, onion powder, garlic powder, and paprika until crumbly. - Add
Topping & Bake Again:
Remove the foil, sprinkle the topping evenly, and bake uncovered for 10–15 minutes more, until golden brown and bubbling. - Serve
Warm:
Let rest for a few minutes before serving so the sauce thickens slightly.
🎃 Serving Ideas
- Perfect
addition to your Thanksgiving table or holiday
feast.
- Add
crispy bacon bits or sautéed mushrooms for extra flair.
- Pair
with a simple green salad or roasted veggies.
💡 Tips for Success
- Don’t
skip the brie! It gives the dish its luscious creamy texture.
- Slightly
underbake if you prefer a saucier mac.
- For
extra crunch, toast the cracker crumbs before baking.