Easy Boursin Mac and Cheese

When you are craving silky gooey comfort food and want it fast this Easy Boursin Mac and Cheese pulls together in no time and still feels a bit fancy The clever addition of creamy Boursin cheese turns a humble weeknight macaroni into something you could serve guests or just treat yourself after a long day

I keep this in my regular dinner rotation especially on days when everyone is tired and hungry and the thought of grating multiple cheeses makes me want to order delivery The first time I made this my partner declared we should never buy boxed mac again

Ingredients

• Short pasta like macaroni or shells: These shapes grab onto the sauce for perfect coverage Look for bronze-cut pasta if you want even more texture
• Boursin cheese: This is the secret weapon for flavor Any flavor works but Garlic Herb is my default
• White cheddar cheese: Grate it fresh for smooth melting Sharp varieties add tang but mild works for kid friendly versions
• Heavy cream: It makes the sauce crazy lush Try to choose organic or local cream for freshness
• Milk: This helps thin the sauce but whole milk keeps it rich
• Salt: Always use kosher salt and season the pasta water generously
• Unsalted butter: adds richness and helps make a proper white sauce Use European style for the best flavor
• All-purpose flour: helps thicken your sauce Look for unbleached flour when you can
• Plain breadcrumbs: Any type will do Panko gives the crispiest topping and fresh breadcrumbs are even better
• Unsalted butter for the breadcrumb topping: Browning this a bit amplifies the flavor

Instructions

Boil the Pasta:

Get your largest pot filled with well salted water and bring it up to a rapid boil Add the pasta and stir occasionally until it is just al dente Usually I set a timer for one minute less than the box suggests since the pasta will finish in the sauce Drain thoroughly and keep a bit of cooking water in case you want to adjust the sauce

Toast the Breadcrumbs:

While the pasta drains melt two tablespoons of butter in a small skillet Add breadcrumbs once the butter foams Stir over medium heat until the crumbs are deep golden and smell toasty Start watching closely after a couple minutes so they do not burn Set the pan aside

Make the Cheese Sauce:

In the now empty pasta pot melt another two tablespoons of butter over medium heat Sprinkle in the flour and whisk hard to create a smooth blond paste Give it a minute to bubble away so you lose the raw flour taste Gradually pour in the heavy cream whisking nonstop so no lumps form Lower the heat and plop in the entire round of Boursin plus your grated cheddar Stir and let the cheeses melt completely If the sauce is very thick add splashes of milk until it flows like molten silk Taste and add salt as needed

Combine Pasta and Sauce:

Tumble the drained pasta right into the pot of cheese sauce Use a sturdy spoon or spatula to mix until every piece is glossy and coated Gently fold in extra pasta water or milk if it feels heavy Let it stand briefly before serving so the sauce can cling to the noodles

Finish and Serve:

Spoon the mac and cheese into bowls or your favorite baking dish Sprinkle a generous blanket of toasted breadcrumbs over the top For a bit of green add chopped herbs right before eating Serve hot so the sauce stays stretchy and inviting

One reason I look forward to making this is definitely those buttery toasted breadcrumbs Something about the crunch makes every forkful that much more special Last year I made this for my nephew and watched him scrape his bowl totally clean no leftovers to save

Storing and Reheating

Let any leftovers cool completely before transferring to a sealed container Refrigerate up to four days When you reheat add a splash of milk or cream to get the texture back Warm gently on the stove or in the microwave Avoid high heat which can break the sauce

Ingredient Swaps

You can use any savory Boursin flavor like Shallot Chive or even Pepper Switch white cheddar for gruyere fontina or classic yellow cheddar For lighter options try half and half in place of the cream and whole wheat pasta instead of regular

Serving Ideas

This mac and cheese is excellent on its own but it also pairs perfectly with a crisp green salad stewed greens or steamed broccoli On fancier nights you can serve it as a rich side for roast chicken or grilled veggies Sometimes I scatter chopped sundried tomatoes or thinly sliced scallions across the top for even more flavor

For best results let the mac and cheese rest a minute before serving so the sauce sets Serve hot and enjoy every cheesy bite

Common Recipe Questions

→ What type of pasta works best?

Short shapes like macaroni or shells hold the cheese sauce well, providing the best texture and flavor in each bite.

→ Can you substitute Boursin with another cheese?

Boursin adds distinct flavor and creaminess, but herbed cream cheese can be used in a pinch for a similar result.

→ How do you get the sauce extra smooth?

Whisk the flour and butter thoroughly, add warm cream gradually, and melt cheeses slowly for a velvety sauce.

→ Is it necessary to toast the breadcrumbs?

Toasting adds a rich, nutty flavor and crisp texture, making the topping a delicious contrast to the creamy pasta.

→ What herbs pair well with this dish?

Chopped parsley or chives bring fresh, bright notes that balance the richness and add a pop of color on top.