Boursin Macaroni and Cheese
One package of Boursin turns a classic roux-based mac and cheese into something noticeably richer, no extra effort required. Mozzarella and cheddar round out the sauce, and toasted breadcrumbs finish it off with crunch. Ready in about 30 minutes, mostly hands-off.
Servings: 6 people
Calories: 520kcal
Equipment
- Big pot (for cooking pasta)
- skillet (for cooking 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.8 oz macaroni
- Prepare Roux: In a saucepan, melt butter over medium heat. Add flour, whisking continuously for 1-2 minutes.2 tablespoons butter, 2 tablespoons all-purpose flour
- Add Dairy: Gradually pour in heavy cream and milk, whisking until the mixture thickens.1 cup heavy cream, 1 cup milk
- Incorporate Cheeses: Stir in the shredded cheeses and Boursin until melted and smooth. Season with salt, pepper, garlic powder, and the pinch of sugar, then taste and adjust.5.2 ounce Boursin cheese, 1 teaspoon garlic powder, 1.5 cups shredded mozzarella and cheddar cheese, salt and pepper, ½ teaspoon sugar
- 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.1 cup breadcrumbs
- 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.Fresh parsley for garnish
Notes
- Pull the pasta 1-2 minutes before al dente. It finishes cooking in the oven, and starting undercooked keeps it from turning mushy.
- Cook the roux until it smells nutty, about a minute after the flour goes in. This gets rid of the raw, floury taste.
- Shred your own cheese if you can. Pre-shredded bags have anti-caking agents that can make the sauce grainy instead of smooth.
- Don't rinse the pasta. The starch helps the sauce stick.
- If the sauce thickens too much before you add the pasta, loosen it with a splash of the reserved pasta water.
- The sauce will thicken further as it cools. A splash of milk when reheating brings the creaminess right back.
- Toast the breadcrumbs before topping, they crisp up faster in the oven and hold up better against the moisture from the sauce.
Nutrition
Calories: 520kcal | Carbohydrates: 38g | Protein: 18g | Fat: 32g | Cholesterol: 95mg | Sodium: 480mg
