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Velvety, smooth, and downright decadent - this Boursin Mac and Cheese transforms everyday comfort food into something extraordinary. The herb-dotted Boursin cheese dissolves into a velvety sauce that wraps around each pasta piece, making a fancy yet soul-warming meal. After trying tons of cheese combos, I've discovered that Boursin's special herb and garlic mix creates just the right flavor balance.
The other day, I made this for our family gathering and my cheese-obsessed uncle called it the "greatest mac and cheese in history." What's the trick? Allowing the Boursin to melt slowly into the sauce, which makes everything incredibly smooth without any graininess.
Essential Ingredients
- Boursin cheese: Our main player. The Garlic & Herb type works wonders, though any version tastes great
- Pasta shapes: Medium shells or cavatappi work best as they trap the yummy sauce
- Heavy cream: Gives that wonderful, smooth texture. Don't try to swap for lighter stuff
- Sharp cheddar: Brings extra flavor and tanginess that goes perfectly with Boursin
- Fresh garlic: Boosts the garlic hints already in the Boursin for more taste
Step-by-Step Cooking Guide
- Prepare the Pasta:
- Get water boiling with plenty of salt. Cook pasta one minute under package time. Save 1 cup cooking water before draining. Skip rinsing - the starchiness helps sauce stick better.
- Start the Sauce:
- In a big pot, melt butter over medium heat. Toss in chopped garlic, cook till it smells good. Mix in flour to create a roux. Let it cook 1-2 minutes so it doesn't taste floury.
- Build the Sauce:
- Slowly pour in warm milk and cream while whisking. Keep stirring to avoid lumps. Let it bubble gently until it thickens a bit. Add salt and pepper to taste.
- Add the Cheese:
- Take pot off heat. Drop in Boursin chunks, stir until they melt away. Add cheddar bit by bit. Keep mixing until everything's totally smooth.
- Final Assembly:
- Put cooked pasta into the sauce. Mix gently so every piece gets coated. Splash in some pasta water if it needs thinning. Let it sit 5 minutes before you serve it up.
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Watch Your Heat
Getting a smooth sauce comes down to watching your heat. I always pull the pot off the burner before adding cheese - this keeps the sauce from splitting or going gritty. If your sauce ever looks funny, just add a splash of warm milk and stir gently to fix it.
Choose Your Pasta Wisely
Any pasta works fine, but shapes with grooves or twists grab the sauce better. I've noticed medium shells or cavatappi make little pockets that fill with cheesy goodness in every mouthful.
Plan-Ahead Options
You can make this up to two days early. When warming it up, add a bit of milk or cream and heat slowly, stirring now and then.
What To Serve With It
We really enjoy this with a fresh green salad or some roasted broccoli to cut through the richness. For fancy dinners, I sprinkle buttery breadcrumbs on top and pop it under the broiler for a minute till golden.
Keeping Leftovers Fresh
Extra mac and cheese stays good in a sealed container up to 3 days. The sauce will get thicker in the fridge - that's totally normal and easy to fix when you heat it up again.
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This Boursin mac and cheese has become the dish everyone in my family asks for. Whether we need a warm weeknight meal or something special for the holidays, it always makes everyone happy. The mix of creamy Boursin, tangy cheddar, and just-right pasta creates something truly amazing that turns basic mac and cheese into something you'll never forget.
Frequently Asked Questions
- → Why grate fresh cheese?
- Packaged shredded cheese doesn’t melt as smoothly because of additives.
- → Can I switch the pasta type?
- Any short pasta that soaks up the sauce will work great.
- → What’s the best Boursin to use?
- Garlic and herb is classic, but try any flavor you like.
- → Can I make it in advance?
- It’s best fresh, but can be reheated with a splash of milk to regain that creamy texture.
- → How to store extras?
- Refrigerate for up to 3 days and rewarm with a little extra milk.