Boursin Mac and Cheese (Printable)
Creamy, decadent mac and cheese with tangy Boursin cheese and sharp cheddar for an ultra-rich, flavorful comfort dish.
# What You'll Need:
→ 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 (optional)
→ Topping (optional)
10 - 1/3 cup panko breadcrumbs
11 - 1 tbsp melted butter
12 - 2 tbsp grated Parmesan cheese
# How To Make It:
01 - Preheat the oven to 400°F if baking with 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, 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 cheeses are melted and the sauce is smooth.
06 - Add cooked macaroni to the sauce. Stir until pasta is evenly coated.
07 - Pour mac and cheese into a greased baking dish. In a small bowl, mix panko, melted butter, and Parmesan. Sprinkle evenly over the top. Bake for 10-12 minutes until golden and bubbly.
08 - Serve hot, garnished with chopped fresh parsley if desired.
# Expert Suggestions:
01 -
- The Boursin creates this impossibly creamy sauce that tastes like you spent hours at the stove when really it took fifteen minutes
- One pan, one pot, and the kind of comfort food that makes people pause mid bite and ask what you did differently
02 -
- The sauce will look thin when you first add the milk but it thickens dramatically as it cooks and continues to thicken as it stands
- Boursin varies between brands so taste your sauce before adding extra salt since some versions are quite salty already
03 -
- Grate your own cheddar instead of buying pre shredded cheese which contains anti caking agents that prevent smooth melting
- Room temperature Boursin melts into the sauce much faster so take it out of the fridge before you start cooking