Boursin Mac and Cheese (Printable)

Creamy pasta with Boursin cheese, cheddar, and herbs for a rich, flavorful twist on comfort food.

# 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

# Directions:

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 does all the heavy lifting so you get restaurant quality flavor without measuring a dozen different spices
  • It comes together in about 30 minutes which means it is perfect for weeknights when you need something fast but satisfying
  • The sauce is impossibly creamy without needing any fancy techniques or hours of stirring
02 -
  • The sauce will look thin at first but it thickens quickly once the cheese melts so do not be tempted to add more flour
  • Reserve about a half cup of pasta water before draining in case you need to loosen the sauce later
  • Boursin varies by brand so taste your sauce before adding extra salt because some versions are already pretty salty
03 -
  • Grate your own cheddar instead of buying pre shredded cheese because the anti caking coating prevents smooth melting
  • Warm your milk slightly in the microwave before adding it to the roux to prevent lumps from forming

Return