Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Baked macaroni and cheese with toasted breadcrumbs in ceramic dish.

How to Make Boursin Mac And Cheese

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Charlene
  • 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

Scale
  • 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

  1. 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 1
  2. 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 2
  3. 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 3
  4. 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 4
  5. 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 5
  6. 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 6
  7. 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 7
  8. Step 8: Sprinkle the toasted breadcrumbs evenly over the mac and cheese. Serve immediately while hot to enjoy the creamy texture and crunchy topping.
    Step 8

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

Find it online: https://www.bakeitwell.com/boursin-mac-and-cheese/

Share via