Boursin Mac and Cheese (Printable)

Creamy, herb-infused mac and cheese with Boursin and sharp cheddar, ready in 35 minutes.

# 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 Make It:

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 - In a small bowl, mix panko, melted butter, and Parmesan. Sprinkle evenly over the mac and cheese in a greased baking dish.
08 - Bake for 10-12 minutes until golden and bubbly. Serve hot, garnished with chopped fresh parsley if desired.

# Expert Advice:

01 -
  • The Boursin creates the silkiest cheese sauce of your life without any fancy techniques
  • Ready in about 35 minutes but tastes like it came from a restaurant
02 -
  • The sauce will seem thin at first but thickens beautifully as it bakes, so do not panic if it looks too loose going into the oven
  • Boursin cheese melts faster than you expect, so keep the heat low once it hits the sauce to prevent separation
03 -
  • Saving some pasta water before draining helps adjust sauce consistency if it gets too thick
  • The panko topping can be made ahead and stored in the fridge until ready to use

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