If you’re craving a comforting dish that’s wonderfully creamy and delicious, boursin mac and cheese is the way to go! This recipe shines with its use of Boursin cheese, taking classic macaroni and cheese to a new level of yum.
This Boursin Mac and Cheese recipe targets common issues like blandness, sauce separation, and unclear instructions for achieving creamy, flavorful cheese pasta at home.
I remember struggling with cheesy sauces in the past, getting the right consistency was often tricky! But with this dish, I’ve found the balance is straightforward and it always turns out creamy, even on busy weeknights or when I have unexpected guests over.
This reliable recipe comes together in just about 20 minutes, making it perfect for when you’re short on time but want something special. The combination of Boursin and cheddar creates a delightful texture and flavors that are hard to resist, so you’ll want to keep this handy in your recipe collection!
If you love classic comfort food, check out my Ground Beef Hash Brown Casserole for another quick and satisfying meal idea.
Table of contents
Dietary Considerations
- This recipe is not gluten-free due to the inclusion of traditional macaroni pasta containing wheat flour.
- The recipe contains Boursin cheese and shredded cheese, so it is unsuitable for dairy-free diets.
- The recipe is vegetarian since it includes no meat or animal-derived gelatin ingredients.
- This recipe does not meet vegan requirements because of its butter, milk, and cheese content.
- The recipe is not keto or low-carb due to the carbohydrate content in macaroni pasta.
Why You Will Love This Recipe
- Rich Creaminess The combination of Boursin cheese and heavy cream adds an incredible creaminess to the pasta, turning a classic dish into an ultra-satisfying meal that feels indulgent.
- Bold Flavor Boursin cheese brings a unique herbed flavor profile that elevates traditional mac and cheese, making each bite a savory experience that tantalizes the taste buds.
- Quick to Prepare This dish comes together in just 20 minutes, making it an easy option for weeknight dinners or last-minute gatherings without sacrificing flavor or comfort.
- Perfect for Leftovers If you have any left over, this dish stores well, maintaining its creamy texture when reheated, so you can savor it again without losing any taste.
How to Make Boursin Mac And Cheese
- Prep Time: 5 minutes
- Cool Time: N/A
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stove-top
- Cuisine: American
- Diet: Vegetarian
Description
Indulgently creamy Boursin mac and cheese with a crunchy breadcrumb topping, perfect for a comforting meal.
Ingredients
- 8 oz (227 g) macaroni or similarly shaped pasta
- 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
- 1 cup (100 g) breadcrumbs
Instructions
- Step 1: Bring a large pot of water to a boil. Add the pasta and cook according to package instructions until al dente. Drain the pasta thoroughly and set aside.
- Step 2: 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 flour continuously until the mixture is smooth and free of clumps.
- Step 3: Slowly pour in 1 cup (240 ml) of heavy cream while whisking constantly to avoid lumps. Continue to stir until the sauce is silky and smooth.
- Step 4: Add the whole round of Boursin cheese, 1 packed cup (about 4 oz / 113 g) of freshly shredded white cheddar, and 1/2 teaspoon salt to the sauce. Stir until all cheeses are completely melted and the sauce is creamy.
- Step 5: If the cheese sauce seems too thick (it will thicken when mixed with pasta), add milk incrementally between 1/4 to 1/2 cup (60 – 120 ml) according to desired consistency. Stir gently to combine.
- Step 6: Pour the cheese sauce over the cooked pasta. Gently stir to ensure every piece is evenly coated with the creamy cheese mixture.
- Step 7: In a separate pan, melt 2 tablespoons (28 g) of butter over medium heat. Add 1 cup (100 g) breadcrumbs and toast until golden brown (about 2–3 minutes), stirring frequently to prevent burning.
- Step 8: Sprinkle the toasted breadcrumbs evenly over the mac and cheese. Serve immediately while hot to enjoy the creamy texture and crunchy topping.
Notes
- Room Temperature: Store boursin mac and cheese in an airtight container away from heat and direct sunlight for up to 2 days.
- Refrigeration: Use an airtight container and refrigerate for up to 5 days. Reheat gently on low heat to maintain creaminess.
- Freezing: Freeze in a freezer-safe container or wrapped tightly with plastic wrap and aluminum foil for up to 3 months. Thaw overnight in the refrigerator before reheating.
- For a smooth roux, whisk continuously over medium heat to avoid lumps before adding the cream.
- Gradually whisk heavy cream into the roux to ensure the sauce is silky and smooth.
- If the cheese sauce becomes clumpy, slowly reheat over medium heat, whisking continuously until smooth before adding cheeses.
- When breadcrumbs lack crispness, toast them in melted butter for 2–3 minutes over medium heat prior to sprinkling.
- If pasta is not fully coated, stir in an additional splash of heavy cream (around 2 tablespoons) to improve texture.
- If the sauce separates, reduce heat immediately and whisk in 1 tablespoon of heavy cream to re-emulsify.
- Serve alongside steamed broccoli or sautéed green beans for a vegetable complement.
- A fresh side salad or roasted Brussels sprouts pairs well as a lighter side dish.
- Use leftover boursin mac and cheese for a creamy pasta bake, stuffed bell peppers, or incorporated into layered casseroles.
- Garnish with crispy bacon bits or sprinkle fresh herbs for enhanced flavor and brightness.
- A drizzle of truffle oil adds extra richness for special occasions.
- For a lighter sauce, whole milk can replace part of the heavy cream.
- Replace milk with plant-based milk for a lighter option.
- The recipe is vegetarian but not suitable for dairy-free, vegan, gluten-free, keto, or low-carb diets due to ingredients.
- Traditional elbow macaroni or similarly shaped pasta are recommended for best cheese adherence.
- Choose small elbow macaroni for the best texture and cheese retention.
- Unsalted butter is preferred to control dish seasoning and richness.
- Use freshly shredded white cheddar for the best melt and flavor depth.
- Garlic and herb flavored Boursin cheese adds the key creamy and savory character.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Macaroni: Choose small elbow macaroni for the best texture. It holds the creamy sauce nicely and is fun to eat!
- Butter: I prefer using unsalted butter to better control the flavor. It adds richness and helps create a silky sauce.
- Milk: Whole milk works well here, giving creaminess without being too heavy. If needed, you could swap it with a plant-based milk for a lighter approach.
- Boursin cheese: Grab a garlic and herb flavor for depth and creaminess. This cheese is what makes this dish so flavorful!
- Shredded cheese: Opt for a blend of sharp cheddar and mozzarella. This combo melts beautifully and adds a great flavor contrast.
- Garlic: Fresh garlic is best; it brightens the dish. Mince it finely to ensure it blends perfectly into the sauce.
- Pasta water: Reserve some from cooking the macaroni. It helps thicken the cheese sauce and keeps it creamy without clumping.
- Black pepper: Freshly cracked black pepper enhances flavor and gives a mild kick. Adjust to your taste for a bit more heat.
Recipe Tips
- If the cheese sauce appears too thick after mixing, add milk incrementally, about 1/4 cup at a time, during the final stir before serving.
- For a clumpy cheese sauce, gradually whisk in heavy cream over medium heat, ensuring it’s smooth before adding Boursin and cheddar cheeses.
- When breadcrumbs lack crispness, toast them in melted butter for 2-3 minutes on medium heat, then sprinkle over mac and cheese just before serving.
- If pasta isn’t fully coated in cheese sauce, gently mix an additional splash of heavy cream, around 2 tablespoons, to achieve a creamier texture.
- When sauce separates, immediately reduce heat and whisk in another tablespoon of heavy cream to re-emulsify and restore creaminess.
Serving Suggestions
Serve with a side of steamed broccoli or sautéed green beans. A fresh side salad or roasted Brussels sprouts complements the dish well.
Use to make a creamy pasta bake or turn it into a mac and cheese stuffed bell pepper. Add to a layered casserole for extra flavor.
Top with crispy bacon bits or fresh herbs for added brightness. Include a drizzle of truffle oil for extra richness.
Recipe variations
- You can use elbow macaroni or small shells instead of traditional macaroni to improve cheese sauce cling in your Boursin mac and cheese recipe.
- Add 1/4 teaspoon of garlic powder or 1 tablespoon of finely chopped chives to the sauce for a subtle flavor change that complements the Boursin and cheddar cheese.
- Either white cheddar or sharp yellow cheddar can be used; fresh shredding is important for melting properly in this creamy cheese sauce.
- If using this recipe for more servings, double the pasta to 16 ounces, 2 Boursin rounds, and adjust cream and milk quantities accordingly for consistent sauce texture, like in Grilled Cheese Sandwich.
Save This Recipe!
How to Store?
To keep your boursin mac and cheese fresh and delicious, follow these storage tips:
Room Temperature: Store in an airtight container at room temperature up to 2 days. Keep away from heat and direct sunlight during storage.
Refrigeration: Use an airtight container and refrigerate the boursin mac and cheese up to 5 days. Reheat gently on low heat.
Freezing: Place in a freezer-safe container or wrap with plastic wrap and aluminum foil. Freeze up to 3 months. Thaw overnight in refrigerator.
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If you enjoyed this Boursin Mac And Cheese or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
