Boursin Mac and Cheese (Print Version)
Creamy, decadent mac and cheese with tangy Boursin garlic and herbs. A rich twist on a classic comfort food favorite.
# What You Need:
→ Pasta
01 - 12 oz elbow macaroni or short pasta
→ 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 Make:
01 - Preheat the oven to 400°F if preparing the baked version with topping.
02 - Bring a large pot of salted water to a boil. Cook macaroni according to package directions until al dente. Drain thoroughly 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, about 3-4 minutes.
05 - Lower heat to medium-low. Add Boursin cheese, cheddar, salt, pepper, and nutmeg. Stir until all cheeses are completely melted and the sauce is smooth and creamy.
06 - Add cooked macaroni to the cheese sauce. Stir until pasta is evenly coated with the sauce.
07 - In a small bowl, mix panko breadcrumbs, melted butter, and Parmesan cheese until combined.
08 - Pour mac and cheese into a greased baking dish. Sprinkle the 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 Tips:
01 -
- The Boursin creates this velvety, restaurant quality sauce that feels indulgent but comes together in under 40 minutes
- It hits that perfect balance of creamy and tangy without needing complicated spice blends or hours at the stove
02 -
- I once tried to skip the roux and just melt the cheese directly into milk, and the sauce separated into a grainy mess that ruined the whole dish
- Adding the cheese after the milk has thickened is crucial, otherwise it can break and you will never get that smooth texture back
03 -
- Grate your own cheddar instead of buying pre shredded cheese, which contains anti caking agents that can make your sauce grainy
- Reserve about half a cup of pasta water before draining, and add a splash if the sauce seems too thick after combining with the pasta