Boursin Mac and Cheese (Printable View)
Creamy, decadent mac and cheese with tangy Boursin cheese and herbs for extra flavor.
# Ingredient List:
→ Pasta
01 - 12 oz elbow macaroni or short pasta of choice
→ Cheese Sauce
02 - 7 oz Boursin Garlic & Fine Herbs cheese
03 - 1 cup shredded sharp cheddar cheese
04 - 2 cups whole milk
05 - 2 tbsp unsalted butter
06 - 2 tbsp all-purpose flour
07 - 1/2 tsp salt
08 - 1/4 tsp black pepper
09 - 1/4 tsp ground nutmeg
→ Topping
10 - 1/3 cup panko breadcrumbs
11 - 1 tbsp melted butter
12 - 2 tbsp grated Parmesan cheese
# How to Prepare:
01 - Preheat the oven to 400°F if preparing with breadcrumb topping.
02 - Bring a large pot of salted water to a boil. Cook macaroni according to package directions until al dente. Drain and set aside.
03 - In a large saucepan, melt butter over medium heat. Whisk in flour and cook, stirring constantly, for 1 minute until bubbling but not browned.
04 - Gradually whisk in milk. Cook, stirring constantly, until the mixture thickens and coats the back of a spoon, approximately 3-4 minutes.
05 - Lower heat to medium-low. Add Boursin cheese, cheddar, salt, pepper, and nutmeg. Stir until cheeses are completely melted and the sauce is smooth.
06 - Add cooked macaroni to the cheese sauce. Stir until pasta is evenly coated with the sauce.
07 - In a small bowl, combine panko breadcrumbs, melted butter, and Parmesan cheese. Mix until evenly distributed.
08 - Pour mac and cheese into a greased baking dish. Sprinkle breadcrumb mixture evenly over the top. Bake for 10-12 minutes until golden and bubbly.
09 - Serve hot, garnished with chopped fresh parsley if desired.
# Expert Suggestions:
01 -
- The Boursin creates an incredibly velvety sauce that feels like a warm hug on a cold night
- This comes together in under 40 minutes but tastes like it simmered all afternoon
- The garlic and herb notes mean you do not need to chop anything extra
02 -
- The sauce will look thin when you first combine it with the pasta but it thickens as it bakes or rests
- Boursin brands vary slightly in saltiness so always taste before adding extra salt
- Do not overcook the pasta in the boiling water or it will turn mushy in the cheese sauce
03 -
- Grate your own cheddar instead of buying pre-shredded cheese which has anti-caking agents that prevent smooth melting
- Warm your milk slightly in the microwave before adding it to the roux to prevent lumps from forming