Boursin Mac and Cheese (Printable)
Creamy pasta with Boursin and cheddar cheese sauce, ready in 35 minutes.
# What You Need:
→ 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
# Steps:
01 - Preheat oven to 400°F if planning to bake with topping.
02 - Bring a large pot of salted water to boil. Cook macaroni according to package directions until al dente. Drain and set aside.
03 - Melt butter over medium heat in a large saucepan. Whisk in flour and cook, stirring constantly, for 1 minute until bubbling but not browned.
04 - Gradually whisk in milk. Cook, stirring constantly, until mixture thickens and coats the back of a spoon, about 3-4 minutes.
05 - Reduce heat to medium-low. Add Boursin cheese, cheddar, salt, pepper, and nutmeg. Stir until cheeses are fully melted and sauce is smooth.
06 - Add cooked macaroni to cheese 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 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 cheese creates an incredibly velvety sauce that feels like a warm hug
- This comes together in under 40 minutes, making it perfect for weeknight indulgence
02 -
- Do not let your roux brown or the sauce will taste grainy instead of smooth
- Grating your own cheddar makes a huge difference in how it melts
03 -
- Room temperature ingredients melt together more smoothly
- Shred your cheese from a block instead of buying pre-shredded for better melting