Introduction

This Easy Boursin Mac and Cheese offers a creamy, flavorful twist on a classic comfort food. The rich Boursin cheese combined with white cheddar creates a velvety sauce that coats tender pasta perfectly. Topped with buttery toasted breadcrumbs, this dish is both simple to make and irresistibly delicious.

A close-up of a cheesy macaroni casserole in a white oval dish, showing a woman's hand lifting a golden brown breadcrumb-topped scoop of creamy spiral pasta with melted cheese stretching down. The dish has two clear layers: a bottom layer of soft, light yellow spiral pasta covered in thick melted cheese, and a top layer of crunchy golden brown breadcrumbs with small green herb bits sprinkled on top. The background is a white marbled texture. 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 little pasta water if desired.
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.
Step 3: Gradually pour in the heavy cream, whisking to combine and prevent lumps. Add the Boursin cheese round and grated white cheddar. Stir gently until the cheeses melt and the sauce becomes creamy. If too thick, add the milk gradually to reach a smooth consistency. Season with salt to taste.
Step 4: Add the cooked pasta to the cheese sauce and stir until every piece is coated. If desired, loosen the sauce with reserved pasta water or a bit more milk. Let sit for a minute as the sauce thickens slightly.
Step 5: In a small skillet, melt the remaining 2 tablespoons of 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 mac and cheese to serving bowls or a large dish. Sprinkle the toasted breadcrumbs generously on top. Serve hot and enjoy. Optional: garnish with chopped fresh parsley for color and freshness.

Tips & Variations

Use different pasta shapes like shells or cavatappi for more sauce cling.
To add a touch of spice, stir in a pinch of cayenne pepper or smoked paprika to the cheese sauce.
For extra creaminess, substitute half the milk with cream or add a dollop of cream cheese.
Try topping with grated Parmesan instead of breadcrumbs for a different texture.

Storage

Store leftover mac and cheese in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stove with a splash of milk to restore creaminess. Breadcrumb topping is best added fresh to keep its crunch.

How to Serve

A close-up of a serving of creamy macaroni and cheese on a white plate with a red inside, piled in a mound with three main layers: a base layer of soft, curved elbow macaroni coated thickly in pale yellow cheese sauce, topped by a middle layer of more macaroni blended in the same sauce with a smooth, glossy texture, and finished with a golden-brown, slightly crispy breadcrumb layer sprinkled with small green herbs on top. The plate sits on a white marbled surface with some crumbs scattered around. In the background, a white baking dish with more macaroni and cheese is slightly out of focus. 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 cheese instead of Boursin?

Yes, you can substitute with cream cheese or goat cheese for a similar creamy texture, though the distinctive herb and garlic flavor of Boursin will be missed.

How do I prevent the sauce from becoming too thick?

If your cheese sauce feels too thick, gradually whisk in milk or reserved pasta water until you reach your desired consistency. Stirring occasionally as it cools will also help.