Description
This creamy and indulgent Boursin Mac and Cheese combines tender macaroni with a rich blend of Boursin garlic and herb cheese, sharp white cheddar, and a luscious cream sauce. Topped with golden toasted breadcrumbs, this easy stovetop recipe delivers a perfect balance of creamy texture and crunchy topping in just 20 minutes, making it an ideal comfort food for any occasion.
Ingredients
Scale
Pasta
- 8 oz (227 g) macaroni or similarly shaped pasta
Cheese Sauce
- 1 round Boursin cheese (garlic and herb flavor preferred)
- 1 packed cup (approximately 4 oz / 113 g) freshly shredded white cheddar cheese
- 1 cup (240 ml) heavy cream
- 1/4 – 1/2 cup (60 – 120 ml) milk
- 4 tablespoons (57 g) unsalted butter, divided
- 2 tablespoons (16 g) all-purpose flour
- 1/2 teaspoon salt
Topping
- 1 cup (100 g) breadcrumbs
Instructions
- Cook the Pasta: Bring a large pot of water to a boil. Add the macaroni and cook according to package instructions until al dente. Drain thoroughly and set aside.
- Make the Roux: In the same pot or a separate medium saucepan, melt 2 tablespoons (28 g) of butter over medium heat. Whisk in 2 tablespoons (16 g) of all-purpose flour continuously, stirring until the mixture is smooth and free of lumps.
- Add Heavy Cream: Slowly pour in 1 cup (240 ml) of heavy cream while whisking constantly to prevent lumps. Continue to stir until the sauce thickens and becomes silky smooth.
- Melt the Cheeses: Add the entire round of Boursin cheese, the shredded white cheddar cheese, and 1/2 teaspoon salt to the cream sauce. Stir continuously until all cheeses melt fully and the sauce turns creamy.
- Adjust Consistency: If the cheese sauce is too thick, gradually add 1/4 to 1/2 cup (60 – 120 ml) of milk to reach your desired consistency, stirring gently to combine.
- Combine Pasta and Sauce: Pour the cheese sauce over the cooked macaroni and stir gently to coat every piece evenly with the creamy cheese mixture.
- Toast Breadcrumbs: In a separate pan, melt the remaining 2 tablespoons (28 g) of butter over medium heat. Add 1 cup (100 g) of breadcrumbs and toast, stirring frequently, until golden brown and crispy—about 2 to 3 minutes.
- Serve: Sprinkle the toasted breadcrumbs evenly over the prepared mac and cheese. Serve immediately to enjoy the contrast of creamy pasta and crunchy topping.
Notes
- Use freshly shredded white cheddar cheese for the best melt and flavor.
- The amount of milk can be adjusted based on how thick or creamy you want your sauce.
- To make it gluten-free, swap the all-purpose flour and breadcrumbs with gluten-free alternatives.
- For extra flavor, you can add a pinch of black pepper or smoked paprika to the cheese sauce.
- Serve immediately as the breadcrumb topping is best enjoyed hot and crispy.
