Boursin Mac and Cheese (Printable Version)
Creamy pasta dish with tangy Boursin cheese and sharp cheddar, ready in 35 minutes
# What You 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 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 - In a small bowl, mix panko breadcrumbs, melted butter, and grated Parmesan until well combined.
08 - Pour mac and cheese into a greased baking dish. Sprinkle breadcrumb mixture evenly over the top. Bake for 10-12 minutes until golden and bubbly.
09 - Serve hot, garnished with chopped fresh parsley if desired.
# Expert Advice:
01 -
- The Boursin creates the most velvety, restaurant-quality sauce with zero effort
- Ready in under 40 minutes but tastes like it simmered all afternoon
02 -
- Do not let your roux turn brown or the sauce will have a bitter, burnt taste
- Grate your own cheddar instead of buying pre-shredded for the smoothest melting
03 -
- Warm your milk slightly before adding it to prevent lumps from forming
- Reserve some pasta water in case you need to thin the sauce later