Boursin Mac and Cheese (Print View)

Creamy, decadent mac and cheese with tangy Boursin cheese, sharp cheddar, and aromatic herbs. A 35-minute vegetarian comfort classic.

# 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

# How to Make:

01 - Preheat the oven to 400°F if preparing the baked version 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 constantly, 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, 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 creamy.
06 - Add cooked macaroni to the cheese sauce. Stir until pasta is evenly coated with the sauce.
07 - In a small bowl, mix panko breadcrumbs, melted butter, and grated Parmesan until combined.
08 - Pour mac and cheese into a greased baking dish. Sprinkle breadcrumb mixture evenly over the top. Bake for 10-12 minutes until golden and bubbly.
09 - Serve hot, garnished with chopped fresh parsley if desired.

# Expert Suggestions:

01 -
  • The Boursin creates an incredibly velvety sauce without needing multiple cheese varieties or complex seasoning
  • Ready in about 35 minutes but tastes like something from a fancy restaurant
  • The garlic and herb notes are already perfectly balanced in the cheese so you cant mess up the seasoning
02 -
  • Never skip the step of cooking the roux for that full minute or your sauce will taste like raw flour no matter how much cheese you add
  • The sauce will thicken slightly as it stands off the heat so dont worry if it seems a bit thinner than you expect when you first combine it with the pasta
  • Boursin cheese melts best over gentle heat so keep the temperature at medium low or lower when adding it to prevent any separation
03 -
  • Grate your own cheddar instead of buying pre shredded cheese which contains anti caking agents that prevent smooth melting
  • Save some pasta water before draining in case your sauce needs thinning later it works better than adding more milk
  • Let the baked mac and cheese rest for about 5 minutes before serving so the sauce sets slightly and makes serving easier

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