Effortless Boursin Mac & Cheese (Print Version)
# Ingredients:
→ Pasta Preparation
01 -
8oz elbow pasta or any similar variety
→ Cheese Sauce
02 -
1 small wheel of Boursin cheese
03 -
1 cup white cheddar, freshly shredded and packed (store-bought shreds don't melt as well)
04 -
1 cup heavy whipping cream
05 -
1/2 cup whole milk
06 -
1/2 tsp sea salt
07 -
2 tbsp unsalted butter
08 -
2 tbsp all-purpose flour
→ Crispy Topping
09 -
1 cup panko crumbs
10 -
2 tbsp melted butter
# Instructions:
01 -
Fill a large pot with salty water, bring it to a boil, and cook your pasta until it’s firm but done (follow the directions on the box). Drain it well, then set aside so it doesn’t get mushy.
02 -
In the same pot (or a separate one), melt 2 tablespoons of butter over medium heat. Once it’s completely dissolved, sprinkle the flour over it and whisk constantly for about a minute. You’re aiming for a thick, smooth mix with no lumps.
03 -
Slowly pour in the cream while whisking to keep it lump-free. Add pieces of the Boursin cheese and the cheddar. Keep stirring until the cheese is fully melted and the sauce is creamy and silky.
04 -
If your sauce feels too thick (it’ll firm up a bit once mixed with the pasta), stir in a little milk gradually until it’s just right. I usually add about 1/2 cup. Add more salt to taste, but keep it light.
05 -
Stir the cooked pasta into the cheese sauce gently until every piece is nicely coated. If you’re making the topping, melt 2 tablespoons of butter in a small pan, toss in the breadcrumbs, and toast until golden. Sprinkle some crispy breadcrumbs over each serving for a crunchier bite.
# Notes:
01 -
Grating your own cheese makes the sauce smoother since pre-shredded cheese melts unevenly.
02 -
The crunchy breadcrumb layer is optional, but it adds a great texture to the creamy dish.
03 -
This dish tastes the best when eaten right away while it’s still warm and gooey.