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Velvety, luscious, and downright decadent - this Boursin Mac and Cheese transforms ordinary comfort food into something extraordinary. The herb-dotted Boursin melts into a velvety sauce that wraps around each pasta piece, making a fancy yet homey dish. After trying tons of cheese combos, I've noticed Boursin's special herb and garlic mix creates just the right flavor balance.
The other day, I made this for our family get-together and my cheese-obsessed uncle called it the "greatest mac and cheese in history." What's the trick? I let the Boursin slowly melt into the sauce, which makes it incredibly smooth without any graininess.
Essential Ingredients
- Boursin cheese: Our main player. Garlic & Herb type works wonderfully, though any kind will do the job
- Pasta shapes: I like medium shells or cavatappi since they trap more sauce inside
- Heavy cream: Gives that dreamy, smooth feel. Don't try to swap it for lighter stuff
- Sharp cheddar: Brings richness and zing that works well with the Boursin
- Fresh garlic: Boosts the garlic hints in the Boursin for tastier results
Step-by-Step Cooking Guide
- Get Pasta Ready:
- Fill pot with very salty water and boil. Cook pasta for 1 minute less than box says. Save 1 cup cooking water before draining. Skip rinsing - the starchiness helps sauce stick better.
- Begin Your Sauce:
- Melt butter in big pot over medium heat. Toss in chopped garlic, cook till you smell it. Mix in flour to create a roux. Let roux cook 1-2 minutes so it won't taste floury.
- Create the Sauce:
- Slowly pour in warm milk and cream while whisking. Keep stirring so no lumps form. Let it bubble gently until slightly thick. Add salt and pepper to taste.
- Mix in Cheese:
- Take pot off heat. Add Boursin in chunks, stirring until melty. Add cheddar bit by bit. Keep mixing till totally smooth.
- Put It All Together:
- Dump cooked pasta into sauce. Fold gently to cover each piece. Splash in pasta water if it needs thinning. Let sit 5 minutes before digging in.
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Watch Your Heat
Getting a silky sauce means watching your temperature. I always pull the pot off heat before adding cheese - this stops the sauce from splitting or getting gritty. If your sauce ever looks funny, just add a splash of warm milk and stir gently to fix it.
Best Pasta Options
Any pasta works fine, but ones with grooves or twists grab more sauce. I've found medium shells or cavatappi make little pockets that fill with cheesy goodness in each bite.
Plan-Ahead Tricks
You can make this up to two days early. When warming it up, add a bit of milk or cream and heat slowly on low, stirring now and then.
What to Serve With It
We enjoy this with a simple green salad or some roasted broccoli to cut through the richness. For fancy dinners, I sprinkle buttery breadcrumbs on top and broil for a minute until golden brown.
Keeping Leftovers
Extra portions stay good in a sealed container up to 3 days. The sauce might get thicker in the fridge - that's totally normal and easy to fix when you warm it up.
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This Boursin mac and cheese has turned into our family's top comfort food pick. Whether we're having a quiet dinner at home or serving it at a holiday meal, it always makes everyone happy. The mix of creamy Boursin, tangy cheddar, and perfectly cooked pasta creates something special that makes basic mac and cheese truly unforgettable.
Common Questions
- → Why grate cheese yourself?
- Pre-shredded cheese has added powders that don't melt smoothly.
- → What pasta types work well?
- Short shapes like shells or elbows hold sauce best.
- → Which Boursin flavor works here?
- Garlic and herb is a favorite, but feel free to experiment.
- → Can you prep this ahead?
- It's tastiest fresh but reheats with a splash of milk.
- → What's the best way to store it?
- Fridge for 3 days max, warming with milk to revive.