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Rich, creamy, and utterly indulgent - this Boursin Mac and Cheese elevates the classic comfort food to new heights. The herb-flecked Boursin cheese melts into a silky sauce that coats every pasta curve, creating a sophisticated yet comforting dish. After experimenting with different cheese combinations, I've found that Boursin's unique blend of herbs and garlic creates the perfect balance of flavors.
Last week, I served this at a family dinner and my cheese-loving uncle declared it the "best mac and cheese ever." The secret? Letting the Boursin cheese slowly melt into the sauce, creating a perfectly smooth, never grainy texture.
Must-Have Ingredients
- Boursin cheese: The star of the show. Garlic & Herb flavor works beautifully here, but any variety will shine
- Pasta shapes: I prefer medium shells or cavatappi that catch and hold the sauce
- Heavy cream: Creates that luxurious, silky texture. Don't substitute with lighter options
- Sharp cheddar: Adds depth and tanginess that complements the Boursin
- Fresh garlic: Enhances the garlic notes in the Boursin for extra flavor
Detailed Cooking Instructions
- Prepare the Pasta:
- Bring well-salted water to boil. Cook pasta 1 minute less than package directions. Reserve 1 cup pasta water before draining. Don't rinse - the starch helps the sauce cling.
- Start the Sauce:
- Melt butter in large pot over medium heat. Add minced garlic, cook until fragrant. Whisk in flour to make a roux. Cook roux for 1-2 minutes to remove raw flour taste.
- Build the Sauce:
- Gradually whisk in warm milk and cream. Stir constantly to prevent lumps. Simmer until slightly thickened. Season with salt and pepper.
- Add the Cheese:
- Remove from heat. Add Boursin in small pieces, stirring until melted. Add cheddar gradually. Stir until completely smooth.
- Final Assembly:
- Add cooked pasta to sauce. Stir gently to coat every piece. Add pasta water if needed for desired consistency. Let rest 5 minutes before serving.
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Temperature Matters
The key to a smooth sauce is temperature control. I remove the pot from heat before adding the cheese - this prevents the sauce from breaking or becoming grainy. If your sauce ever looks separated, a splash of warm milk and gentle stirring will bring it back together.
Perfect Pasta Choice
While any pasta works, shapes with ridges or curves hold the sauce best. I've found medium shells or cavatappi create perfect little pockets of cheesy goodness in every bite.
Make-Ahead Magic
You can prepare this dish up to two days ahead. When reheating, add a splash of milk or cream and warm gently over low heat, stirring occasionally.
Serving Suggestions
We love this with a crisp green salad or roasted broccoli to balance the richness. For special occasions, I top it with buttery toasted breadcrumbs and broil for a minute until golden.
Storage Success
Leftovers keep well in an airtight container for up to 3 days. The sauce may thicken in the fridge - this is normal and easily fixed when reheating.
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This Boursin mac and cheese has become our family's most requested comfort food. Whether it's a cozy weeknight dinner or a holiday side dish, it never fails to bring smiles to faces. The combination of creamy Boursin, sharp cheddar, and perfectly cooked pasta creates something truly special that elevates the humble mac and cheese to memorable status.
Frequently Asked Questions
- → Why use freshly grated cheese?
- Pre-shredded cheese contains anti-caking agents that prevent smooth melting.
- → Can I use different pasta shapes?
- Any short pasta shape that holds sauce well works fine.
- → What Boursin flavor works best?
- Garlic and herb Boursin is traditional, but any flavor works.
- → Can I make this ahead?
- Best served fresh, but can be reheated with extra milk to restore creaminess.
- → How do I store leftovers?
- Keep refrigerated up to 3 days, reheat with added milk.