Who doesn’t love mac and cheese? We sure do, and this creamy version with a block of Boursin cheese is incredible. It also happens to be pretty easy and only uses a few ingredients. The buttered breadcrumbs on top are extra but highly recommended. This Boursin mac and cheese will be a family favorite.
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There are so many ways to make homemade mac and cheese. We try different methods but I have found the best way it so start with a roux. I used to think this was intimidating and would skip this step but it’s actually quite simple and helps create a thicker, creamier texture sauce. So start with equal parts butter and flour. Then you slowly add the heavy cream. Stir in the cheeses, a little seasoning, and then the cooked pasta. How good is that? Then I like to top it with some buttered and browned breadcrumbs for a special touch.
Ingredients needed for the Boursin Mac and Cheese
- 8 oz pasta – macaroni or similarly shaped
- 1 Boursin round, whichever flavor you want
- 1 packed cup of freshly shredded white cheddar (pre-shredded is harder to melt)
- 1 cup heavy cream
- 1/4 – 1/2 cup milk
- 1/2 tsp salt
- 1 cup of breadcrumbs
- 4 TBSP butter
- 2 TBSP flour
How to Make the Boursin Mac and Cheese
- Start by cooking the pasta according to directions. Once it’s cooked, drain and set to the side.
- In the pasta pot or another, melt 2 tbsp of butter. Once melted, whisk in the flour until there are no clumps.
- Slowly pour in the heavy cream. Then drop in the Boursin block, cheddar, and salt then mix until creamy. If it’s too thick, because it will thicken up as it sits with the pasta, you can add some milk. I add around 1/4 a cup.
- Pour over the pasta.
- You can toast some breadcrumbs in 2 tbsp of melted butter too then add that on top.
What’s to love about this Mac & Cheese…
- It’s so creamy and cheese
- Boursin adds so much flavor and creaminess to the sauce
- The steps are not too complicated and can easily be doubled
- Leftovers are good, just warm thoroughly to remelt the cheese
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Tips & FAQ for the Mac & Cheese
I think any of them will make it delicious. Something with herbs adds lots of flavor
I like using a macaroni but anything smaller will work to mix in with the cheese.
The sauce needs to be warmed again to get nice and creamy. So just microwave or warm on the stovetop. You can add a little cream cheese too to add a little more creaminess if you want.
Ingredients
Method
- Start by cooking the pasta according to directions. Once it's cooked, drain and set to the side.
- In the pasta pot or another, melt 2 tbsp of butter. Once melted, whisk in the flour until there are no clumps. Slowly pour in the heavy cream.
- Then drop in the Boursin block and cheddar and mix until creamy. If it's too thick, because it will thicken up as it sits with the pasta, you can add some milk. I add around 1/2 a cup.
- Pour over the pasta.You can toast some breadcrumbs in 2 tbsp of melted butter too then add that on top.
I tried making this tonight. Super easy – taste is decent. However it separated quite a bit as it cooled, which was disappointing. I was hoping it’d stay creamy.
This is hands down the best Mac and cheese I have ever had. No exaggeration. I can’t even believe it doesn’t have a billion stars. Max and cheese didn’t separate like the other review said, I cooked everything pretty low though because my oven runs hot. It’s was excellent, nutty, buttery, cheesy and complex. Used black garlic and Rosemary boursin. Everything whipped together so fast. Excellent recipe.
Delicious. Used cracked black pepper Boursin and while it did separate, after adding the milk in it all came back together. Not sure what the first person did. Can’t wait to make it a staple.
Deeeelishous! Based on comments, I was worried about it separating, but it held up perfectly. (Not sure what I did differently.) Extended family and friends loved it and took the small bit of leftovers home w them!