Introduction

Easy Boursin Mac and Cheese is a creamy, comforting twist on a classic favorite. This recipe uses rich Boursin cheese to create a smooth sauce, topped with buttery toasted breadcrumbs for a delightful crunch. Perfect for a cozy weeknight meal.

A close-up view of creamy macaroni and cheese being lifted with a spoon from a white ceramic baking dish. The dish has a crispy golden brown breadcrumb layer on top with small green herb flakes scattered across it. The macaroni pasta beneath is coated in a rich, cheesy sauce, melting and stretching as it is lifted. The white marbled surface beneath the dish adds a clean background, highlighting the warm and gooey texture of the dish. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz short pasta (such as macaroni, shells, or similar)
1 round Boursin cheese
1 cup grated white cheddar cheese, packed
1 cup heavy cream
1/2 cup milk
1/2 tsp salt
2 tbsp unsalted butter (divided)
2 tbsp all-purpose flour
1 cup plain breadcrumbs

Instructions

Step 1: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package directions until al dente. Drain well and set aside, reserving a small amount of pasta water in case you want to loosen the sauce later.
Step 2: In the empty pasta pot or a separate saucepan, melt 2 tablespoons of unsalted butter over medium heat. Whisk in the flour and cook, stirring constantly, for about 1 minute until bubbly and smooth with no lumps.
Step 3: Gradually pour in the heavy cream while whisking to combine and prevent lumps. Add the entire Boursin cheese round and grated white cheddar. Stir gently until the cheeses melt and the sauce is creamy. If the sauce becomes too thick, add the milk gradually until smooth and velvety. Taste and adjust salt as needed.
Step 4: Add the cooked pasta to the cheese sauce. Stir well to coat every piece. If needed, loosen the mixture with reserved pasta water or more milk. Let it rest for a minute or two to thicken slightly, folding gently to keep the pasta intact.
Step 5: In a small skillet, melt the remaining 2 tablespoons of unsalted butter over medium heat. Add the plain breadcrumbs and cook, stirring frequently, until golden brown and fragrant, about 2-3 minutes. Remove from heat and let cool slightly.
Step 6: Transfer the sauced pasta to serving bowls or a large dish. Sprinkle the toasted breadcrumbs generously over the top. Serve hot and enjoy! Optionally, garnish with chopped fresh parsley for color and freshness.

Tips & Variations

Use fresh herbs like parsley or chives to brighten the dish.
For extra richness, swap half of the milk with cream.
Try using a mix of cheeses, such as Gruyère or mozzarella, to vary flavor and texture.
Gluten-free pasta and breadcrumbs can be used to accommodate dietary needs.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or cream to restore creaminess. Breadcrumb topping is best added fresh before serving to keep it crunchy.

How to Serve

A mound of creamy macaroni and cheese sits on a shiny white plate with a deep red interior, showing three layers: the bottom layer has light golden cooked elbow macaroni, the middle layer is thick and smooth white cheese sauce covering the pasta fully, and the top layer is a golden-brown crispy breadcrumb crust with some small burnt spots and bits of green herbs scattered around. Some crumbs have fallen onto the edge of the plate. A white marbled surface can be seen under the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, any short pasta like shells, elbow macaroni, or penne works well for this dish. Choose your favorite for the best texture.

What if I don’t have Boursin cheese?

If Boursin isn’t available, you can substitute with cream cheese mixed with garlic and herbs to mimic the flavor profile.