Boursin Mac and Cheese (Printable version)
Creamy, herbed Boursin cheese elevates this classic comfort food with rich, tangy flavor in just 35 minutes.
# 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
→ 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 planning to bake 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 the 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 advice:
01 -
- The Boursin does all the heavy lifting, infusing the sauce with garlic and herbs without measuring a single extra spice
- It comes together in about 30 minutes but tastes like something that simmered all afternoon
02 -
- Don't walk away from the roux, it can burn in seconds and there's no recovering from that taste
- Grating your own cheddar makes a huge difference since pre-shredded cheese contains anti-caking agents that prevent smooth melting
03 -
- Reserve a cup of pasta water before draining, it can help loosen the sauce if it gets too thick
- Let the cheese sauce rest for two minutes off the heat before adding the pasta, it will thicken slightly and coat better