Boursin Mac and Cheese (Printable Version)
Creamy, cheesy pasta with tangy Boursin garlic and herbs - a comforting upgrade on the classic.
# 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
# How to Make It:
01 - Preheat the oven to 400°F if preparing the baked version 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 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.
06 - Add cooked macaroni to the 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 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 melts into this impossibly creamy sauce that tastes like it took hours to make
- Its basically comfort food elevated to dinner party status without any extra effort
02 -
- The sauce continues thickening as it bakes, so don't panic if it seems slightly loose when you first combine it with the pasta
- Boursin brands vary in saltiness, so taste your sauce before adding extra salt
03 -
- Grate your own cheddar instead of buying pre-shredded for a smoother melt
- Warm your milk slightly before adding it to the roux to help it incorporate faster