Rich Boursin Mac & Cheese

This decadent mac and cheese takes the beloved comfort classic to new heights with the addition of velvety, herb-packed Boursin cheese. The blend of tangy white cheddar and Boursin creates an unbelievably lush sauce that wraps around each pasta piece, while crispy buttered breadcrumbs give every bite a wonderful textural contrast.

I first tried this version at a dinner with friends and couldn't believe how Boursin completely transformed regular mac and cheese into something remarkable. It's now what I make whenever I want to wow people without spending forever in the kitchen.

Key Components

• Pasta options: Pick smaller shapes that have nooks and ridges to trap lots of sauce in each mouthful.
• Boursin cheese: Try any variety, though the garlic and herb works wonderfully with everything else.
• White cheddar: Shred it yourself; packaged shredded cheese has additives that mess up the melting.
• Heavy cream: Gives you the creamiest results possible; lighter options just won't cut it.
• Fresh breadcrumbs: Make them from slightly stale bread for the best crispy finish.
• All-purpose flour: Needed to make a good roux that will thicken everything up nicely.

Making Cheese Magic

Pasta Base:

Boil your favorite pasta in very salty water until slightly firm. It'll finish cooking later in the sauce.

Starting Your Roux:

Get butter bubbling then mix in flour. Let it cook until slightly golden so it won't taste raw.

Adding Cream:

Pour cream in gradually while stirring non-stop to avoid any lumps forming.

Mixing Cheeses:

Take the pot off heat first before adding cheese to keep everything smooth and prevent grittiness.

Putting It Together:

Mix pasta into the sauce bit by bit, making sure each batch gets completely coated.

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Our family's mac and cheese world turned upside down when we tried using Boursin. The herby cheese adds so much flavor that even my super picky nephew who usually avoids anything with 'green bits' eats this version like there's no tomorrow. We've fallen in love with the garlic and herb type because it just hits all the right notes.

Great Side Matches

Make this rich pasta into a full meal by serving it with bright, tangy sides that balance the creaminess. A simple arugula salad with lemon dressing works wonders as a contrast. Oven-roasted broccoli or Brussels sprouts with garlic bring out the herbal notes in the Boursin. For a nice dinner with friends, try it with a chilled glass of white wine or some sparkling water with a lemon wedge.

Fun Variations

Make this dish your own based on what you like or have handy. Try different Boursin flavors – the black pepper kind adds a nice warmth throughout. Toss in protein like crunchy bacon pieces or chopped ham. Add veggies such as roasted butternut squash or cooked mushrooms for extra goodness. For an over-the-top version, sprinkle some caramelized onions under the breadcrumbs before baking.

Staying Smooth

Keep any leftover mac and cheese in a sealed container for up to three days. When you warm it up, add a little milk or cream to bring back its silky texture. Heat it slowly on medium-low, giving it a stir now and then so it doesn't stick. For the best results, store the breadcrumb topping in a separate container and quickly heat it in a pan before adding it to your reheated portions.

After making this dish for countless family get-togethers, I've found that taking your time with the roux and slowly adding the cheese makes all the difference for a super smooth sauce. While using Boursin might seem fancy, this dish stays true to what we all love about mac and cheese – it's comforting, creamy, and brings that magical pasta-cheese combo that always makes everyone at the table smile.

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Frequently Asked Questions

→ Which Boursin cheese flavor should I choose?

Garlic & herbs is a favorite, but black pepper or shallot & chive are awesome alternatives.

→ Why does pre-shredded cheese not melt right?

Pre-shredded cheese has additives that stop it from melting smoothly. Freshly grated works way better.

→ Can I prep this ahead of time?

Better when fresh, but reheating with a splash of milk makes it creamy again.

→ What pasta types hold the sauce best?

Small pasta like macaroni, shells, or rotini grabs the sauce perfectly.

→ Is the breadcrumb topping necessary?

Not required, but it adds a crispy layer. It's great with or without it.