Boursin Mac and Cheese (Print)

Rich, creamy mac and cheese elevated with tangy herbed Boursin and sharp cheddar for an ultra-indulgent comfort food classic.

# Ingredient list:

→ 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

# Directions:

01 - Preheat the oven to 400°F if preparing the baked version 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 and creamy.
06 - Add cooked macaroni to the cheese sauce. Stir until pasta is evenly coated with the sauce.
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 Tips:

01 -
  • The Boursin cheese does all the heavy lifting, infusing the sauce with garlic and herbs without measuring a dozen spices
  • Its restaurant impressive but secretly one of the easiest comfort foods youll ever make
  • The optional breadcrumb topping adds this satisfying crunch that contrasts perfectly with the creamy pasta
02 -
  • The sauce thickens as it cools, so if it seems too loose right after mixing, give it a few minutes before adding more flour
  • Do not let the roux brown or your sauce will taste nutty instead of neutral and creamy
  • Grating your own cheddar makes a huge difference in how smoothly it melts compared to pre-shredded bags
03 -
  • Grate your cheese while the pasta water boils to keep everything moving efficiently
  • Warm your milk slightly in the microwave before adding it to the roux for faster thickening

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