Easy Boursin Mac and Cheese Recipe
Introduction
This Easy Boursin Mac and Cheese is a creamy, flavorful twist on a classic comfort dish. Combining the rich, herby Boursin cheese with white cheddar creates a luscious sauce that perfectly coats tender pasta. Finished with buttery toasted breadcrumbs, it’s a quick and satisfying meal for any night.
Ingredients
- 8 oz short pasta (such as macaroni, shells, or similar)
- 1 round Boursin cheese
- 1 cup grated white cheddar cheese, packed
- 1 cup heavy cream
- 1/2 cup milk
- 1/2 tsp salt
- 2 tbsp unsalted butter (plus 2 tbsp for topping)
- 2 tbsp all-purpose flour
- 1 cup plain breadcrumbs
Instructions
- Step 1: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package directions until al dente. Drain well and set aside, reserving a little pasta water in case you need to loosen the sauce later.
- Step 2: In the empty pasta pot or a separate saucepan, melt 2 tablespoons of unsalted butter over medium heat. Whisk in the flour and cook, stirring constantly, for about 1 minute until smooth and bubbly.
- Step 3: Gradually pour in the heavy cream, whisking to avoid lumps. Add the entire Boursin cheese round and grated white cheddar. Stir gently until cheeses melt and the sauce is creamy. If sauce is too thick, add milk slowly until smooth. Adjust salt to taste.
- Step 4: Add the cooked pasta to the cheese sauce and stir well to coat each piece. If needed, loosen the mixture with reserved pasta water or more milk. Let rest for a minute to thicken slightly.
- Step 5: In a small skillet, melt the remaining 2 tablespoons of butter over medium heat. Add breadcrumbs and cook, stirring frequently, until golden brown and fragrant, about 2–3 minutes. Remove from heat.
- Step 6: Transfer the creamy pasta to serving bowls or a dish. Sprinkle the toasted breadcrumbs on top. Serve hot and enjoy! For extra freshness, garnish with chopped parsley if desired.
Tips & Variations
- Save some pasta water when draining; it helps adjust sauce consistency if needed.
- Use fresh herbs like parsley or chives for a bright finish.
- Try swapping white cheddar for gouda or fontina for a different flavor profile.
- For a crispy top, you can bake the assembled dish under a broiler for 1–2 minutes after adding breadcrumbs.
Storage
Store leftover mac and cheese in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of milk or cream to restore creaminess. Toast additional breadcrumbs if you’d like the topping crunchy again.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of pasta for this recipe?
Yes, any short pasta shapes like elbow macaroni, shells, or penne work well because they hold the sauce nicely.
Is Boursin cheese necessary, or can I substitute it?
Boursin adds a unique creamy, herby flavor, but you can substitute a soft cheese like cream cheese mixed with garlic and herbs if needed.
PrintEasy Boursin Mac and Cheese Recipe
This Easy Boursin Mac and Cheese is a creamy, comforting twist on a classic favorite, featuring the rich flavors of Boursin cheese and white cheddar combined in a luscious sauce, topped with buttery toasted breadcrumbs for a delightful crunch.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
For the pasta and cheese sauce:
- 8 oz short pasta (such as macaroni, shells, or similar)
- 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 (for sauce)
- 2 tbsp all-purpose flour
For the topping:
- 1 cup plain breadcrumbs
- 2 tbsp unsalted butter (for topping)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package instructions until al dente. Drain the pasta well and set aside, reserving some pasta water for later if needed.
- Make the cheese sauce: In the empty pasta pot or a separate saucepan, melt 2 tablespoons of unsalted butter over medium heat. Whisk in the all-purpose flour and cook, stirring constantly, for about 1 minute until the mixture is bubbly and smooth without any lumps. Gradually pour in the heavy cream while whisking to prevent lumps. Add the entire round of Boursin cheese and the grated white cheddar. Stir gently until the cheeses have melted and the sauce is creamy. If the sauce becomes too thick, add the 1/2 cup of milk gradually until achieving a smooth, velvety consistency. Season with salt to taste.
- Combine pasta and sauce: Add the cooked and drained pasta to the cheese sauce. Stir well to ensure every piece is coated generously. If desired, loosen the sauce with a splash of reserved pasta water or additional milk. Let the mixture sit for a minute or two to thicken slightly, folding gently to avoid breaking the pasta.
- Prepare the breadcrumb topping: In a small skillet, melt the remaining 2 tablespoons of unsalted butter over medium heat. Add the plain breadcrumbs and cook, stirring frequently, for 2-3 minutes until they turn golden brown and fragrant. Remove from heat and let cool slightly.
- Serve: Transfer the sauced pasta to serving bowls or a large dish. Sprinkle the toasted buttery breadcrumbs evenly over the top. Serve hot, optionally garnished with chopped fresh parsley for color and freshness. Enjoy your creamy, comforting mac and cheese!
Notes
- Reserving pasta water helps to thin the sauce if it becomes too thick.
- Use gentle folding when mixing pasta with sauce to keep pasta intact.
- Buttering and toasting the breadcrumbs adds a rich flavor and extra crunch.
- Feel free to substitute pasta shapes like shells or elbow macaroni based on preference.
- Fresh herbs such as parsley make a great garnish for added freshness and color.
Keywords: Boursin Mac and Cheese, creamy mac and cheese, easy comfort food, cheesy pasta recipe, stovetop mac and cheese, breadcrumb topping
