Pin This rich and creamy pasta dish transforms traditional mac and cheese with the addition of tangy Boursin garlic and herb cheese. The combination creates an incredibly smooth sauce that coats every piece of elbow macaroni perfectly.
Ready in just 35 minutes, this vegetarian main dish comes together with basic pantry ingredients and a simple roux-based technique. The Boursin adds layers of savory flavor while sharp cheddar provides that classic cheesy depth everyone loves.
Optional baked topping with buttery panko and Parmesan adds delightful crunch, though the stovetop version is equally satisfying. Perfect for weeknight dinners or casual entertaining.
My roommate Sarah brought home a wheel of Boursin cheese from a discount store clearance bin, daring me to actually use it before it expired. That accidental $3 purchase transformed my basic mac and cheese into something dinner guests now request by name.
I made this for my sister last winter when she was recovering from surgery and needed serious comfort food. She texted me the next day asking for the recipe, which is basically her highest possible praise.
Ingredients
- Pasta: Elbow macaroni holds sauce beautifully but any short pasta works in a pinch
- Boursin cheese: The Garlic and Fine Herbs variety is essential for that restaurant quality flavor base
- Sharp cheddar: Adds the classic mac and cheese taste and helps the sauce get properly gooey
- Whole milk: Creates the richest sauce though I have used half and half in desperate times
- Butter and flour: This classic roux combination is what makes the sauce silky instead of grainy
- Seasonings: Just enough salt and pepper to let the cheeses shine plus nutmeg for depth
- Topping ingredients: The panko mixture creates that irresistible crunch that makes people fight over the corner pieces
Instructions
- Preheat your oven:
- Get it to 200°C (400°F) now so you are ready for the baking step without waiting
- Cook the pasta:
- Boil those macaroni in salted water until they still have some bite because they will cook more in the sauce
- Build your roux:
- Melt the butter and whisk in the flour until it bubbles for a full minute to cook out that raw flour taste
- Create the base:
- Pour in the milk gradually while whisking constantly and keep going until it coats the back of a spoon
- Melt the magic:
- Lower the heat and stir in both cheeses until you have a sauce that makes you want to eat it with a spoon
- Combine everything:
- Fold in the cooked pasta until every piece is coated in that glorious cheese sauce
- Add the crunch:
- Mix panko with melted butter and Parmesan then sprinkle over the top before baking until golden
- Serve it up:
- Get it on plates while it is still bubbling hot because that first bite is absolute perfection
Pin This became my go to dish for bringing to new parents and sick friends because it freezes beautifully and tastes just as good reheated.
Making It Your Own
I have discovered that sautéed mushrooms or fresh spinach folded in at the end turns this into a complete meal.
Cheese Variations
The Pepper Shallot and Chive Boursin creates an entirely different experience that is just as delicious as the original.
Lighten It Up
When I am feeling virtuous I use reduced fat milk and cheese without sacrificing much of that indulgent texture.
- Squeeze in some Dijon mustard for a grown up kick
- Add a pinch of cayenne if you like subtle heat
- Stir in caramelized onions for sweetness
Pin Somehow a dish this fancy tasting always makes people feel like they are eating something truly special.
Recipe Questions & Answers
- → What makes Boursin different from regular cream cheese?
-
Boursin is a soft, creamy cheese flavored with garlic and fine herbs. It has a tangy, savory profile that melts beautifully into sauces, adding more complexity than plain cream cheese.
- → Can I make this ahead of time?
-
Yes, prepare the dish up to 24 hours in advance and refrigerate. When ready to serve, reheat gently on the stovetop with a splash of milk, or bake with topping until heated through and bubbly.
- → What pasta shapes work best?
-
Elbow macaroni is traditional, but cavatappi, penne, or shells also work well. Choose short pasta with plenty of surface area to hold the creamy sauce.
- → Is this freezer-friendly?
-
The dish freezes well for up to 3 months. Portion into airtight containers and thaw overnight in the refrigerator before reheating. Add extra milk when reheating to restore creaminess.
- → Can I use other Boursin flavors?
-
Absolutely. Try Pepper, Shallot & Chive for extra kick, or explore seasonal varieties. Each flavor adds a unique twist while maintaining the creamy texture.
- → How do I prevent the sauce from separating?
-
Keep heat medium-low when adding cheese and stir constantly. Avoid boiling once cheese is incorporated. If reheating, do so gently over low heat with added milk.
