Bistro Brie Mac and Cheese Puffs

These little puffs are decadent, simple to prepare and perfect for entertaining. Made with a combination of Wisconsin brie, cream cheese and bacon, the Mac and Cheese is divided into a mini muffin pan, topped with panko bread crumbs, and baked in the oven for a mere 10 minutes.

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Servings: 4


  • 12 ounces rotini pasta
  • 6 tablespoons unsalted butter
  • 1 cup heavy cream
  • 8 ounces Wisconsin cream cheese
  • 9 ounces Wisconsin brie cheese, rind removed and cubed
  • 1/3 cup French onion soup mix
  • 1 teaspoon black pepper
  • 2 eggs
  • 1/2 cup bacon, cooked and finely chopped
  • 2/3 cup Panko bread crumbs


Heat oven to 425°F. Coat mini muffin pans with butter.

Cook pasta according to package instructions. Drain well and set aside.

Melt butter in a large saucepan over medium heat; whisk in cream, cream cheese, brie, soup mix and pepper until melted and smooth.

In large bowl, whisk eggs until well combined. Stir in pasta, cheese sauce and bacon and mix well. Divide Mac and Cheese among muffin cups. Sprinkle bread crumbs on top. Bake 10 minutes or until golden brown and crisp. Cool 5 minutes before removing from pans.

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Use caution when adding cheese to the sauce–add over low heat or off-heat. Too high a heat can cause separation and toughness.