Boursin Mac and Cheese (Printable Version)

Creamy pasta dish with tangy herbed Boursin cheese sauce, 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

# Directions:

01 - Preheat the oven to 400°F if baking with 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 - Pour mac and cheese into a greased baking dish. In a small bowl, mix panko, melted butter, and Parmesan. 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 Tips:

01 -
  • The Boursin does all the heavy lifting for you, infusing the sauce with garlic and herbs without any extra chopping
  • It comes together in under 40 minutes but tastes like something that simmered all afternoon
  • The texture is somehow both incredibly creamy and comfortingly substantial, the way mac and cheese should be
02 -
  • Don't walk away from the milk when it's thickening, because it will scorch on the bottom and your whole sauce will taste burnt
  • The sauce will look thin at first, but keep cooking it until it coats a spoon and it will thicken up beautifully
  • If you're making this ahead, undercook the pasta slightly since it will absorb more sauce as it sits
03 -
  • Grate your own cheddar instead of buying pre-shredded cheese, which has anti-caking agents that prevent smooth melting
  • Warm your milk slightly in the microwave before adding it to the roux, which helps prevent lumps

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