Boursin Mac and Cheese (Printable)

Creamy pasta with Boursin and cheddar cheese sauce, ready in 35 minutes.

# What You’ll 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

# How-to Steps:

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 - Melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1 minute, stirring constantly, until bubbling but not browned.
04 - Gradually whisk in milk, stirring constantly. Cook for 3-4 minutes until the mixture thickens and coats the back of a spoon.
05 - Reduce heat to medium-low. Add Boursin cheese, cheddar, salt, pepper, and nutmeg. Stir until cheeses are completely melted and 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. Mix panko, melted butter, and Parmesan in a small bowl, then 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 Advice:

01 -
  • The Boursin melts into this impossibly silky sauce that clings to every curve of pasta like it was made for each other
  • It comes together in under 40 minutes but tastes like something from a fancy bistro
  • The garlic and herbs are already built in so your kitchen smells amazing without measuring a dozen different seasonings
02 -
  • Once you add the pasta to the sauce, it will keep thickening so do not panic if it looks a little loose at first
  • Boursin brands can vary in saltiness, so always taste before adding more salt to the sauce
03 -
  • Grate your own cheddar instead of buying pre-shredded, the anti-caking coating prevents smooth melting
  • Let the finished mac and cheese sit for 5 minutes before serving so the sauce can set slightly

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