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Velvety, smooth, and downright decadent - this Boursin Mac and Cheese takes your everyday comfort meal to incredible new levels. The herb-dotted Boursin melts down into a dreamy sauce that wraps around each pasta piece, making a fancy yet homey dish. After trying tons of cheese combos, I've discovered that Boursin's special mix of herbs and garlic hits just the right flavor sweet spot.
The other day when I made this for our family gathering, my cheese-obsessed uncle called it the "greatest mac and cheese in history." What's my trick? I let the Boursin slowly melt into the sauce, which makes everything incredibly smooth without any graininess.
Essential Ingredients
- Boursin cheese: Our main player. The Garlic & Herb type works wonders, but you can't go wrong with any version
- Pasta shapes: I like using medium shells or cavatappi since they trap all that yummy sauce
- Heavy cream: Gives you that amazing, smooth texture. Don't try using lighter stuff
- Sharp cheddar: Brings richness and a bit of tang that works great with the Boursin
- Fresh garlic: Boosts the garlic flavors already in the Boursin for extra tastiness
Step-by-Step Cooking Guide
- Cook Your Pasta:
- Get some heavily salted water boiling. Cook your pasta a minute less than what the box says. Save a cup of pasta water before draining. Skip rinsing - that starch helps sauce stick better.
- Begin Your Sauce:
- Let butter melt in a big pot over medium heat. Toss in chopped garlic, cook until you can smell it. Mix in flour to create a roux. Let it cook 1-2 minutes so it doesn't taste raw.
- Create Your Base:
- Slowly pour in warmed milk and cream while stirring. Keep mixing to avoid lumps. Let it bubble until it gets a bit thick. Add some salt and pepper.
- Mix In Cheeses:
- Take the pot off the heat. Drop in small chunks of Boursin, stirring till melted. Add cheddar bit by bit. Keep mixing until totally smooth.
- Put It All Together:
- Dump in your cooked pasta. Gently mix so every piece gets coated. Splash in pasta water if it needs thinning out. Wait 5 minutes before digging in.
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Watch Your Heat
Getting that silky sauce comes down to managing your heat. I always pull the pot off the burner before adding any cheese so the sauce doesn't break or get grainy. If your sauce ever starts looking separated, just add a splash of warm milk and stir gently to fix it.
Pick The Right Pasta
You can use any pasta you want, but ones with grooves or twists hold sauce best. I've found that medium shells or cavatappi make little pockets that fill up with cheesy goodness in every bite.
Prep It Ahead
You can make this up to two days early. When you warm it up, just add a bit of milk or cream and heat it slowly on low, giving it a stir now and then.
What To Serve With It
We always pair this with a fresh green salad or some roasted broccoli to cut through all that richness. For fancy times, I sprinkle buttery breadcrumbs on top and stick it under the broiler for a minute until golden.
Keeping Leftovers Fresh
Extra mac and cheese stays good in a sealed container for up to 3 days. The sauce will get thicker in the fridge but that's totally normal and easy to fix when you heat it up again.
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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 weeknight dinner or serving holiday sides, it always brings happy faces to the table. The mix of creamy Boursin, tangy cheddar, and perfectly done pasta creates something truly amazing that turns simple mac and cheese into something you won't forget.
Frequently Asked Questions
- → Why grate cheese by hand?
- Store-bought shredded cheese has coatings that stop it from melting smoothly.
- → Can I use different pasta types?
- Sure, any short pasta that holds the sauce nicely will work.
- → Which flavor of Boursin is best?
- Garlic and herb is the go-to, but try other flavors if you'd like.
- → Can this be prepped earlier?
- It’s best when fresh, but reheat with a splash of milk if needed.
- → What’s the best way to store it?
- Refrigerate for up to 3 days and reheat with extra milk for creaminess.