This might be the easiest “fancy” mac and cheese you’ll make. One pack of Boursin takes the whole thing up a notch with almost no extra work. I grabbed the Costco 3 pack without overthinking it, and since I’d already made my usual cheesy mac and cheese base before, I figured this would work too.
I threw it together on a random afternoon after school, and the kids were into it right away. It’s not their top dinner request, but as a quick snack or easy side, this one goes fast.
If you like cooking with Boursin, check out my Boursin pasta recipe too.
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Wait- What Is Boursin, Anyway?
Boursin is a soft, creamy cheese infused with herbs and spices. Originating from France, it's known for its rich flavor and smooth texture, making it a versatile addition to various dishes.
What You'll Need
- Macaroni — standard elbow macaroni. Cavatappi or medium shells also work well because the ridges and curves hold onto the sauce.
- Boursin (Garlic & Fine Herbs) — one package is the star. Don't swap this out.
- Butter and flour — for the roux that thickens the sauce. Equal parts by tablespoon.
- Heavy cream and milk — the richer the dairy, the silkier the sauce. Whole milk works. You can use 2% but the sauce will be a little thinner.
- Shredded mozzarella and cheddar — adds structure and stretch. Freshly shredded melts better than pre-bagged (the anti-caking coating in bagged cheese makes sauces grainy). Sharp cheddar adds more flavor than mild.
- Breadcrumbs — for the crunchy top. Toast them first in a dry skillet or with a little butter for better color and crunch. Panko gives a lighter, airier crumb than standard breadcrumbs.
- Salt, pepper, garlic powder — and a small pinch of sugar, which balances the sharpness of the cheese. Optional, but worth keeping.
See recipe card for quantities.
Substitution and Additions
- Different Boursin flavors — Black Pepper Boursin makes a spicier, bolder version. Shallot & Chive gives you a milder herb note. All work with the same quantities.
- Cheese upgrades — one reader tried extra sharp cheddar, Gouda, and Parmesan in place of the mozzarella-cheddar blend, and it was a clear upgrade. The Gouda adds smokiness and the extra sharp cheddar deepens the flavor considerably. Gruyère also works well if you want more nuttiness.
- Different pasta — penne, fusilli, or cavatappi all work. Anything with ridges or curves holds the sauce better than smooth tubes.
- Add-ins — cooked crumbled bacon stirred in before baking, sautéed mushrooms, or wilted spinach. All work well and add to the dish without changing the base recipe.
- No-roux stovetop version — if you want the fastest possible result, skip the roux entirely: warm heavy cream and Boursin over medium-low heat until the cheese melts, stir in cooked pasta, add shredded cheddar and stir until melted. Done in about 15 minutes total. It's thinner than the roux version but still very good.
Step-By-Step: Let’s Make It Together
- Cook Pasta: Boil macaroni according to package instructions. Drain and set aside.
- Make Roux: In a saucepan, melt butter over medium heat. Add flour and whisk until smooth.
- Add Dairy: Gradually whisk in heavy cream and milk. Cook until the mixture thickens.
- Add Cheese: Stir in shredded cheeses and Boursin until melted and smooth.
- Combine Pasta and Sauce: Add cooked macaroni to the cheese sauce. Mix well.
- Assemble: Transfer mac and cheese to a baking dish. Sprinkle toasted breadcrumbs on top.
- Bake: Preheat oven to 400°F. Bake for 5 minutes until the breadcrumbs turn golden and crisp. Sprinkle with fresh parsley before serving.
What to Serve With It
This mac works as a main or a side. Alongside it: garlic noodles if you're leaning carb-forward, or stir-fried garlic green beans for something with crunch and contrast. Grilled or baked protein on the side (chicken, pork chop, Italian sausage) rounds it out if you're serving it as a main course.
Crumbled bacon stirred in right before serving is the most common add-on, and for good reason.
How to Store Leftovers (If You Have Any)
Store leftovers in an airtight container in the fridge for up to 3 days. The sauce thickens as it cools. To reheat, add a small splash of milk before microwaving and stir halfway through — this brings the creaminess back. The oven at 325°F for 10-15 minutes also works, especially if you want to re-crisp the breadcrumbs.
Rose's Tips for the Best Boursin Mac
- Pull the pasta early. Undercooked pasta that finishes in the oven is the difference between springy, sauce-coated mac and mushy, overcooked noodles. One to two minutes before al dente is enough.
- Cook the roux. One extra minute of whisking before the dairy goes in removes the floury taste that shows up in underdeveloped roux. The roux should look smooth and smell nutty before anything else gets added.
- Shred your own cheese. Pre-shredded bags contain anti-caking agents that prevent smooth melting. Block cheddar or mozzarella, freshly grated, makes a noticeably creamier sauce.
- Toast the breadcrumbs. Either in a dry pan with a little butter, or tossed in melted butter before sprinkling. Pre-toasted breadcrumbs crisp up faster in the oven and don't absorb as much moisture from the sauce.
- Use the pasta water if needed. Reserve a cup before draining. Starchy pasta water is the easiest way to loosen a sauce that's thickened too much when you add the pasta.
Recipe FAQs
Yes. It's one of the better additions you can make to a homemade mac sauce. The high fat content melts cleanly without breaking, and the garlic-herb flavor builds into every bite rather than getting lost the way some milder cheeses do.
It does. Boursin's soft, high-fat texture melts smoothly into a sauce without the graininess you sometimes get from harder cheeses. It works best added after your other cheeses, over low heat, with a gentle stir.
Extra sharp cheddar is the most common pairing and the most flavorful. Gouda (smoked or plain) adds depth. Gruyère adds nuttiness. Parmesan adds a salty, savory note on top. One reader tested extra sharp cheddar, Gouda, and Parmesan with the Boursin base and called it a solid upgrade.
Yes. The sauce is fully cooked and ready after Step 5. The bake step is only there to crisp the breadcrumbs. If you skip the breadcrumbs, you can serve this straight from the pot as a stovetop mac.
The roux version (this recipe) produces a thicker, more stable sauce that holds up well for baking and reheating. The no-roux version - just cream, Boursin, and cheddar stirred together, is faster and silkier but slightly thinner and better eaten immediately.
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Boursin Macaroni and Cheese
Equipment
- Big pot cooking pasta
- skillet cookign sauce
Ingredients
- 8 oz macaroni
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 5.2 ounce Boursin cheese Garlic & Fine Herbs
- 1 cup heavy cream
- 1 cup milk
- 1 teaspoon garlic powder
- 1.5 cups shredded mozzarella and cheddar cheese
- 1 cup breadcrumbs
- Fresh parsley for garnish
- salt and pepper
- ½ teaspoon sugar
Instructions
- Cook Pasta: Boil macaroni as per package instructions. Drain and set aside.
- Prepare Roux: In a saucepan, melt butter over medium heat. Add flour, whisking continuously for 1-2 minutes.
- Add Dairy: Gradually pour in heavy cream and milk, whisking until the mixture thickens.
- Incorporate Cheeses: Stir in shredded cheeses and Boursin until fully melted and smooth.
- Combine Pasta and Sauce: Add the cooked macaroni to the cheese sauce, mixing thoroughly.
- Assemble: Transfer the mixture to a greased baking dish.
- Top with Breadcrumbs: Sprinkle breadcrumbs evenly over the top.
- Bake: Preheat oven to 400°F. Bake for 5 minutes until breadcrumbs are golden and crisp.
- Garnish and Serve: Sprinkle with fresh parsley before serving.
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Notes
- Cheese Quality: Use freshly shredded cheese for better melting.
- Sauce Consistency: If too thick, add a splash of milk.
- Breadcrumbs: Toast them beforehand for extra crunch.
Shannon says
This was really good! My 8 year old even asked for me to make it again! I had a collection of cheeses at home so I did use some extra sharp cheddar, Gouda and Parmesan to make the cup of added cheese. I also through in about 2 cups of cooked chicken to add more protein
Rose Sioson says
That makes me so happy to hear, especially the 8-year-old seal of approval 😄 Love your cheese combo too. Extra sharp cheddar, Gouda, and Parmesan is a solid upgrade. And adding chicken for extra protein is such a smart move. Thanks so much for sharing what worked for you!