Boursin Mac & Cheese (Print Version)
# Ingredients:
→ For the Pasta
01 -
8oz macaroni or similar shaped pasta
→ For the Cheese Sauce
02 -
1 round block of Boursin cheese
03 -
1 cup freshly grated white cheddar, packed (pre-shredded is harder to melt)
04 -
1 cup heavy cream
05 -
1/2 cup milk
06 -
1/2 tsp salt
07 -
2 tbsp butter
08 -
2 tbsp flour
→ For the Topping
09 -
1 cup breadcrumbs
10 -
2 tbsp butter
# Instructions:
01 -
Bring a pot of salted water to a boil and cook the pasta according to package directions until al dente. Drain well and set aside.
02 -
In the same pot used for pasta (or a separate one if you prefer), melt 2 tablespoons of butter over medium heat. Once completely melted, sprinkle in the flour and whisk continuously for about 1 minute until the mixture is smooth and no clumps remain - this creates your roux.
03 -
Slowly pour in the heavy cream while continuing to whisk, creating a smooth base. Break up the Boursin cheese into chunks and add to the pot along with the freshly grated white cheddar. Stir constantly until all the cheese has melted and the sauce is velvety smooth.
04 -
If the sauce seems too thick (it will thicken further as it sits with the pasta), gradually add milk until you reach your desired creaminess. I typically add about 1/2 cup. Season with salt to taste.
05 -
Add the drained pasta to the pot with the cheese sauce and gently fold everything together until the pasta is completely coated. Meanwhile, for the optional topping, melt the remaining 2 tablespoons of butter in a small pan, add the breadcrumbs, and toast until golden brown. Sprinkle the toasted breadcrumbs over individual servings of mac and cheese for a delightful crunch.
# Notes:
01 -
Using freshly grated cheese rather than pre-shredded makes a big difference in how smoothly your sauce melts
02 -
The breadcrumb topping is optional but adds a wonderful textural contrast to the creamy pasta
03 -
This mac and cheese is best served immediately while still hot and creamy