Description
This creamy and flavorful Boursin Mac and Cheese combines tender macaroni with a rich cheese sauce made from Boursin garlic and herb cheese, white cheddar, and a touch of cream. Topped with crispy golden breadcrumbs, it’s a comforting and elegant twist on the classic mac and cheese, perfect for a quick weeknight dinner or special occasion.
Ingredients
Scale
Pasta
- 8 oz (227 g) macaroni or similarly shaped pasta
Cheese Sauce
- 1 round Boursin cheese (garlic and herb flavor preferred)
- 1 packed cup (approximately 4 oz / 113 g) freshly shredded white cheddar cheese
- 1 cup (240 ml) heavy cream
- 1/4 – 1/2 cup (60 – 120 ml) milk
- 4 tablespoons (57 g) unsalted butter, divided
- 2 tablespoons (16 g) all-purpose flour
- 1/2 teaspoon salt
Topping
- 1 cup (100 g) breadcrumbs
Instructions
- Cook the pasta: Bring a large pot of water to a boil. Add the macaroni and cook according to package instructions until al dente. Drain thoroughly and set aside.
- Make a roux: In the same pot or a separate medium saucepan, melt 2 tablespoons (28 g) of butter over medium heat. Whisk in 2 tablespoons (16 g) flour continuously until the mixture is smooth and free of lumps.
- Add cream: Slowly pour in 1 cup (240 ml) heavy cream while whisking constantly to avoid lumps. Stir until the sauce is silky and smooth.
- Add cheeses and seasoning: Stir in the whole round of Boursin cheese, shredded white cheddar, and 1/2 teaspoon salt. Continue stirring until all the cheese is fully melted and the sauce is creamy.
- Adjust consistency: If the cheese sauce is too thick, gradually add between 1/4 to 1/2 cup (60 – 120 ml) milk to reach the desired consistency. Stir gently to combine.
- Combine pasta and sauce: Pour the cheese sauce over the cooked pasta and stir gently to coat every piece evenly.
- Toast breadcrumbs: In a separate pan, melt the remaining 2 tablespoons (28 g) of butter over medium heat. Add the breadcrumbs and toast for 2–3 minutes until golden brown, stirring frequently to prevent burning.
- Serve: Sprinkle the toasted breadcrumbs evenly over the mac and cheese. Serve immediately while hot for a creamy texture with a crunchy topping.
Notes
- Use garlic and herb flavored Boursin for best taste.
- Adjust milk quantity based on your preferred sauce thickness.
- To make it gluten-free, substitute all-purpose flour and breadcrumbs with gluten-free options.
- For a sharper flavor, use extra sharp white cheddar cheese.
- Breadcrumb topping adds a nice crunch but can be omitted for a smoother dish.
