Boursin Mac and Cheese (Printable)

Creamy, cheesy pasta with tangy Boursin and sharp cheddar comes together in 35 minutes for an indulgent comfort food experience.

# 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 Steps:

01 - Preheat the oven to 400°F if preparing 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, 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 melted and the sauce is smooth.
06 - Add cooked macaroni to the sauce. Stir until pasta is evenly coated.
07 - In a small bowl, mix panko, melted butter, and Parmesan until combined.
08 - Pour mac and cheese into a greased baking dish. Sprinkle topping evenly over the surface. 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 this velvety, restaurant-quality sauce that feels fancy but comes together in minutes
  • Its the kind of comfort food that makes people pause mid-bite and ask whats different about this version
02 -
  • The sauce will look thinner than you expect before adding the cheese but that is normal and how it should be
  • Stirring constantly during the milk step prevents lumps that will ruin your texture, do not walk away
  • Letting the sauce rest for 2 minutes off the heat before serving helps it thicken up perfectly
03 -
  • Grate your own cheddar instead of buying pre-shredded for better melting
  • Saving a little pasta water helps loosen the sauce if it gets too thick
  • Room temperature ingredients prevent that dreaded grainy cheese sauce

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