Boursin Mac and Cheese (Print Version)
Creamy pasta with tangy herbed Boursin and sharp cheddar cheese sauce
# 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
# Directions:
01 - Preheat the oven to 400°F if preparing the baked version with crispy topping.
02 - Bring a large pot of salted water to a boil. Cook macaroni according to package directions until al dente. Drain thoroughly 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 continuously, until the mixture thickens and coats the back of a spoon, approximately 3-4 minutes.
05 - Reduce heat to medium-low. Add Boursin cheese, cheddar, salt, pepper, and nutmeg. Stir until all cheeses are completely melted and the sauce is smooth and velvety.
06 - Add cooked macaroni to the cheese sauce. Stir gently until pasta is evenly coated with the creamy mixture.
07 - In a small bowl, combine panko breadcrumbs, melted butter, and grated Parmesan. Mix until evenly distributed.
08 - Pour mac and cheese into a greased baking dish. Sprinkle the crumble topping evenly over the surface. Bake for 10-12 minutes until golden brown and bubbly.
09 - Serve hot, garnished with chopped fresh parsley if desired.
# Expert Tips:
01 -
- The Boursin cheese does all the heavy lifting, adding layers of garlic and herbs without measuring a dozen different spices
- It strikes that perfect balance between stovetop quickness and baked mac and cheese satisfaction
02 -
- The sauce will seem thin when you first combine it with the pasta, but it thickens as it bakes and rests
- Boursin varies by brand and season, so taste your sauce before baking and adjust salt if needed
03 -
- Grate your own cheddar instead of buying pre-shredded cheese for a smoother melt
- Warm your milk slightly before adding it to the roux to prevent lumps from forming