Introduction

This Easy Boursin Mac and Cheese is a creamy, comforting twist on a classic favorite. Combining rich Boursin cheese with sharp white cheddar creates a luscious sauce that perfectly coats tender pasta. Finished with buttery toasted breadcrumbs, this dish is sure to satisfy your cheesy cravings.

A white oval dish filled with creamy mac and cheese made with rotini pasta. The pasta is coated in a smooth, pale yellow cheese sauce, creating a rich and soft texture. The top layer is covered in golden-brown toasted breadcrumbs that add a crunchy contrast, sprinkled lightly with small bits of fresh green herbs for color. The dish rests on a white marbled surface, with a soft white cloth visible on the side. 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
4 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 in case you want to loosen the sauce later.
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 with no clumps.
Step 3: Gradually pour in the heavy cream while whisking to combine and prevent lumps. Add the entire Boursin cheese round and grated white cheddar. Stir gently until the cheeses melt and the sauce becomes creamy.
Step 4: If the sauce is too thick, add milk gradually, up to 1/2 cup, until you reach a smooth, velvety consistency. Taste and adjust for saltiness as needed.
Step 5: Add the cooked pasta to the cheese sauce and stir well to coat every piece. If desired, loosen the mixture with a splash of reserved pasta water or extra milk. Let sit for a minute or two as the sauce thickens slightly.
Step 6: In a small skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the breadcrumbs and cook, stirring frequently, until golden brown and fragrant, about 2-3 minutes. Remove from heat and let cool slightly.
Step 7: Transfer the sauced pasta to serving bowls or a large dish. Sprinkle the toasted breadcrumbs generously over the top. Serve hot and enjoy your creamy, comforting mac and cheese. Optionally, garnish with chopped fresh parsley for a burst of color.

Tips & Variations

To keep the pasta from breaking apart, gently fold it into the sauce rather than stirring vigorously.
Use gluten-free pasta and flour to make this dish gluten-free.
Add sautéed mushrooms or cooked crispy bacon for extra flavor and texture.
For more herbaceous notes, mix fresh thyme or chives into the cheese sauce.

Storage

Store leftover mac and cheese in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of milk to loosen the sauce if it has thickened.

How to Serve

A close-up view of a large white oval dish filled with creamy macaroni pasta. The dish shows three main layers: the bottom layer is pale yellow twisted rotini pasta covered in smooth creamy cheese sauce, the middle layer is a thick, white cheese mixture blending with pasta, and the top layer is a golden brown, crunchy breadcrumb topping sprinkled with small bits of green herbs. The dish rests on a white marbled surface, with a soft white cloth partially visible on the left side. The cheese sauce has a glossy texture, while the breadcrumbs look crispy and lightly toasted, adding contrast to the creamy pasta below. 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 pasta?

Yes, any short pasta such as elbow macaroni, shells, or penne works well as it holds the cheese sauce nicely.

What if I don’t have Boursin cheese?

You can substitute with cream cheese mixed with minced garlic and herbs to mimic Boursin’s flavor, though the taste will be slightly different.