Description
This creamy Boursin Mac and Cheese combines tender elbow macaroni with a rich, flavorful cheese sauce made from Boursin garlic and herb cheese, shredded white cheddar, heavy cream, and butter. Topped with buttery toasted breadcrumbs for an irresistible crunchy finish, this comforting dish is perfect for a quick weeknight dinner or a cozy meal.
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 Pasta: Bring a large pot of water to a boil. Add the pasta and cook according to package instructions until al dente. Drain the pasta thoroughly and set aside.
- Make 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) of flour continuously until the mixture is smooth and free of clumps.
- Add Cream: Slowly pour in 1 cup (240 ml) of heavy cream while whisking constantly to avoid lumps. Continue to stir until the sauce is silky and smooth.
- Incorporate Cheeses and Seasoning: Add the whole round of Boursin cheese, 1 packed cup (about 4 oz / 113 g) of freshly shredded white cheddar, and 1/2 teaspoon salt to the sauce. Stir until all cheeses are completely melted and the sauce is creamy.
- Adjust Sauce Consistency: If the cheese sauce seems too thick (it will thicken when mixed with pasta), add milk incrementally between 1/4 to 1/2 cup (60 – 120 ml) according to desired consistency. Stir gently to combine.
- Combine Pasta and Sauce: Pour the cheese sauce over the cooked pasta. Gently stir to ensure every piece is evenly coated with the creamy cheese mixture.
- Toast Breadcrumbs: In a separate pan, melt 2 tablespoons (28 g) of butter over medium heat. Add 1 cup (100 g) breadcrumbs and toast until golden brown (about 2–3 minutes), stirring frequently to prevent burning.
- Serve: Sprinkle the toasted breadcrumbs evenly over the mac and cheese. Serve immediately while hot to enjoy the creamy texture and crunchy topping.
Notes
- Use garlic and herb Boursin for the best flavor, but plain Boursin can also work.
- Adjust milk quantity to get your preferred cheese sauce thickness.
- Toast breadcrumbs carefully to avoid burning and ensure a crunchy topping.
- For extra flavor, a pinch of black pepper or paprika can be added to the cheese sauce.
- Serve immediately for best texture as the sauce thickens upon standing.
