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Turning mac and cheese into something next-level is easy when you throw Boursin into the mix. That creamy garlic and herb cheese oozes into a smooth, rich sauce that hugs every single noodle. Forget regular versions—this one’s a fancy upgrade but still super easy to throw together. The soft pasta against a golden, crunchy breadcrumb layer makes for bites that keep getting better.
This idea came to me one chilly night when I just wanted something cozy. Biting into that perfect combo of cheesy sauce and tender pasta, I instantly knew this would stick around. Even my husband, who’s not a big mac and cheese guy, went back for more and then started asking for it again. That’s when I knew I had a hit for our regular meal lineup.
Dreamy Ingredients
- Whole milk: Toss this in to loosen up the sauce a bit without watering it down.
- Panko breadcrumbs: These bring the crunch for that dreamy contrast with the creamy noodles.
- All purpose flour: Mixed with butter, flour thickens things up so your sauce gets nice and velvety.
- Unsalted butter: Melt this for both making the sauce base and giving your breadcrumbs extra flavor.
- Heavy cream: This is what turns the sauce ultra-rich and silky.
- White cheddar: Gives just the right sharp cheesy bite and keeps the sauce looking pale and pretty.
- Boursin cheese: The secret ingredient for all the creamy, herby, and garlicky goodness—no need to add more seasonings.
- Pasta shapes: Go for bite-sized shapes with grooves or pockets to grab all the sauce.
Simple Magic
- Dairy Blending:
- Now slowly add the heavy cream right into your roux, whisking the whole time so it doesn’t get lumpy. Things will get thick at first, then smooth out as you mix. Let it bubble softly for a few minutes until it’s creamy enough to coat a spoon.
- Sauce Base:
- First up, melt some butter in a big heavy pan. When it’s just foaming, sprinkle in flour and whisk nonstop for a couple of minutes. That gets rid of that raw taste and makes your sauce base. You’ll notice it smelling like toasted nuts and turning pale gold.
- Pasta Prep:
- Start by boiling your pasta in well-salted water until just barely tender. Check the box for timing since it depends on the shape and brand. Don’t cook it too soft—it’ll cook a bit more once it hits the hot cheese sauce.
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The first time I had Boursin in mac and cheese was at a friend’s dinner. It was such a flavor bomb, I just had to know how she did it. Turns out, Boursin was her trick. I played around in my own kitchen after that and landed on this version, which my family’s obsessed with now. The way those garlic and herb flavors soak into the sauce adds so much to a dish that’s super simple to make.
Serving Ideas
This dish is perfect with things like roasted veggies. Try it with brussels sprouts or asparagus for a slightly bitter bite that really balances the rich pasta. Add some simple roasted chicken or a grilled steak for a big, filling dinner without stealing the spotlight from the main event. In the summer, I love piling it next to a tangy arugula salad tossed with a bright lemony dressing for a fresh finish.
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I really think this Boursin mac and cheese brings cozy vibes to a whole new level. There’s something magical about how those herb flavors from Boursin fill up the whole pan while the cheese makes the creamiest, dreamiest texture. Sure, classic mac has its place, but this kicked-up version has even convinced my mac and cheese purist friends. It’s the best mix of homey comfort and a little bit fancy, so it works for both casual nights and when you want to show off a little.
Frequently Asked Questions
- → What kind of Boursin cheese tastes best here?
- Garlic & Fine Herbs Boursin is awesome, but you can mix it up and use Shallot & Chive or Cracked Black Pepper for a new spin.
- → Can I prep this Boursin Mac & Cheese ahead?
- It’s best when it’s fresh, but you can totally make it the day before. Gently warm it on the stove with a splash of milk to get it creamy again, then add the breadcrumbs right before eating.
- → What other cheeses can I use instead of white cheddar?
- Gruyère melts nicely, so does fontina or a soft yellow cheddar. Just use a cheese that melts super well and won't overpower the Boursin.
- → How do I make this more filling?
- Throw in cooked chicken, bacon, or sautéed mushrooms to bulk it up. Or go seafood with shrimp or crab mixed in before serving.
- → Can I pop it in the oven for a crunchy top?
- Definitely! Scoop it into a casserole, sprinkle on buttered breadcrumbs and more cheese, then bake at 375°F for about 15 minutes ‘til it’s bubbling and golden.
- → What pasta shape should I use?
- Elbows are classic, but shells, rotini, or cavatappi are all great. They grab lots of sauce in their twisty bits.