Boursin Mac and Cheese

The first time I made this Boursin mac and cheese, my roommate stuck her head in the kitchen and asked what smelled so incredible. That herby cream cheese aroma fills the whole apartment faster than anything else I cook. I'd originally bought the Boursin for a wine and cheese board that never happened, so I decided to experiment with dinner instead.

Last winter my sister came over after a terrible day at work, and I made this for dinner without saying much. She took three bites, put her fork down, and told me this was exactly what she needed. Sometimes the simplest comfort foods are the ones that turn a rough evening around completely.

Ingredients

• 350 g (12 oz) elbow macaroni or short pasta: The curves catch the sauce perfectly, though any pasta shape works in a pinch
• 200 g (7 oz) Boursin Garlic & Fine Herbs cheese: This is the game changer that adds all the herbs and creaminess in one step
• 120 g (1 cup) shredded sharp cheddar cheese: Adds that classic mac and cheese flavor and helps the sauce cling to every noodle
• 480 ml (2 cups) whole milk: Creates the velvety base for your cheese sauce, though I've used half and half when feeling indulgent
• 30 g (2 tbsp) unsalted butter: Start your roux right, this builds the foundation for thick, luscious sauce
• 20 g (2 tbsp) all-purpose flour: The thickener that transforms milk into creamy sauce magic
• 1/2 tsp salt and 1/4 tsp black pepper: Essential seasoning that wakes up all the cheese flavors
• 1/4 tsp ground nutmeg (optional): A secret trick from my grandmother that adds subtle depth to creamy dishes
• 40 g (1/3 cup) panko breadcrumbs: Creates that irresistible golden crunch on top
• 1 tbsp melted butter and 2 tbsp grated Parmesan: Mix these with the panko for the ultimate finishing touch

Instructions

Get everything ready:

Preheat your oven to 200°C (400°F) if you are planning to bake the mac and cheese with that crispy topping

Cook your pasta:

Boil a large pot of salted water and cook the macaroni until it is just al dente, then drain and set it aside while you make the sauce

Start the roux:

Melt the butter in a large saucepan over medium heat, whisk in the flour, and stir for about 1 minute until it bubbles but does not brown

Make the base sauce:

Gradually whisk in the milk, stirring constantly for 3 to 4 minutes until the mixture thickens enough to coat the back of a spoon

Add all that cheese:

Lower the heat to medium-low and stir in the Boursin, cheddar, salt, pepper, and nutmeg until everything melts into smooth, creamy perfection

Combine everything:

Add the cooked pasta to the sauce and stir until every single piece is coated in that gorgeous cheese mixture

Create the crispy topping:

Mix the panko, melted butter, and Parmesan in a small bowl while your oven finishes preheating

Bake until golden:

Pour the mac and cheese into a greased baking dish, sprinkle the panko mixture evenly over the top, and bake for 10 to 12 minutes until everything is bubbling and beautifully golden

Save

My friend Mike claims this converted him from someone who hated mac and cheese to someone who requests it every time he visits. Watching someone discover what properly made mac and cheese tastes like is honestly one of my favorite kitchen moments.

Make It Your Own

I have found that sauteed mushrooms or spinach folded into the sauce before baking add such wonderful texture and flavor. The Boursin already does so much heavy lifting that even simple additions feel restaurant quality.

Boursin Variations

Once I used the Pepper variety instead of Garlic & Fine Herbs, and the subtle heat completely changed the dish in the best way. Each flavor creates a totally different experience worth exploring.

Lightening It Up

When I am trying to be a bit healthier, I swap in low-fat milk and reduced-fat cheese without sacrificing too much of that luxurious texture. The Boursin still provides all that creamy satisfaction we are craving.

• Grate your own cheese for the smoothest melting results
• Do not skip the nutmeg even if it seems unusual
• Let the dish rest for 5 minutes before serving so the sauce sets slightly

Save

This is the recipe that proves sometimes the best discoveries happen when we cook with what we have on hand.

Recipe FAQs

→ Can I make this ahead of time?

Yes, assemble up to 24 hours in advance and refrigerate. Add 10-15 minutes to baking time if cooking from chilled.

→ What can I use instead of Boursin?

Try any soft herb cheese like Alouette or make your own by blending cream cheese with garlic, parsley, chives, and white pepper.

→ How do I prevent the sauce from separating?

Keep heat medium-low when adding cheese, stir constantly, and avoid boiling. Gradually temper the milk into the roux before combining fully.

→ Can I freeze leftovers?

Freeze portions in airtight containers for up to 3 months. Thaw overnight in refrigerator, then reheat gently with a splash of milk.

→ What pasta shapes work best?

Elbow macaroni, cavatappi, penne, or shells capture sauce well. Short pasta with nooks and crevices holds the creamy coating beautifully.