Description

This Easy Boursin Mac and Cheese recipe is a creamy, flavorful twist on a classic comfort dish. Combining the rich, herby taste of Boursin cheese with sharp white cheddar, it creates a luscious cheese sauce that clings perfectly to tender short pasta. Topped with crispy buttery breadcrumbs, this quick and simple mac and cheese is perfect for a cozy weeknight dinner or a comforting side dish.

Ingredients

Scale

Pasta

8 oz short pasta (such as macaroni, shells, or similar)

Cheese Sauce

1 round Boursin cheese (about 5.2 oz)
1 cup grated white cheddar cheese, packed
1 cup heavy cream
1/2 cup milk
1/2 tsp salt
2 tbsp unsalted butter
2 tbsp all-purpose flour

Topping

1 cup plain breadcrumbs
2 tbsp unsalted butter

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Instructions

Cook the Pasta: Bring a large pot of salted water to a boil and cook the short pasta according to package instructions until al dente. Drain and set aside.
Prepare the Roux: In a large saucepan over medium heat, melt 2 tablespoons of unsalted butter. Once melted, whisk in 2 tablespoons of all-purpose flour and cook for about 1-2 minutes until the mixture is bubbly and slightly golden, forming a roux.
Make the Cheese Sauce: Gradually whisk in 1 cup of heavy cream and 1/2 cup of milk into the roux. Continue stirring constantly until the sauce thickens, about 4-5 minutes. Reduce the heat to low, then fold in the round Boursin cheese and 1 cup of grated white cheddar cheese. Stir until all the cheese has melted and the sauce is smooth. Season with 1/2 teaspoon of salt.
Combine Pasta and Sauce: Add the cooked pasta into the cheese sauce and stir well to fully coat the pasta with the creamy cheese mixture.
Prepare Breadcrumb Topping: In a small pan over medium heat, melt 2 tablespoons of unsalted butter. Add 1 cup of plain breadcrumbs and toast them, stirring frequently, until golden brown and crispy, about 3-5 minutes.
Serve: Spoon the mac and cheese into bowls or a baking dish and sprinkle the toasted buttery breadcrumbs evenly on top. Serve immediately for a warm, creamy, and crunchy mac and cheese experience.

Notes

Use any short pasta you prefer such as elbow macaroni, shells, or penne.
For extra cheesiness, increase the cheddar cheese quantity by 1/2 cup.
You can substitute the heavy cream with half-and-half for a lighter sauce, though it may be less rich.
To make this dish gluten-free, use gluten-free flour and gluten-free breadcrumbs.
Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.