Boursin Mac and Cheese (Printable)
Creamy, decadent mac and cheese with tangy herbed Boursin cheese for extra flavor in every bite.
# 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
# How To Make It:
01 - Preheat the oven to 400°F if baking 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, about 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 with sauce.
07 - In a small bowl, mix panko breadcrumbs, melted butter, and grated Parmesan until 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 Tips:
01 -
- The Boursin melts into this incredibly silky sauce that coats every single piece of pasta perfectly
- It comes together so quickly you could make it on a weeknight but tastes like weekend comfort food
02 -
- Don't rush adding the milk to your roux, pour it slowly while whisking constantly to avoid any lumps
- The sauce will thicken slightly as it stands off the heat, so pull it a tiny bit earlier than you think you should
03 -
- Salt your pasta water generously, it's your only chance to season the noodles themselves
- Grate your own cheese instead of buying pre-shredded, it melts so much better