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Velvety, smooth, and downright decadent - this Boursin Mac and Cheese takes comfort food to another level. The herb-dotted Boursin melts into a dreamy sauce that wraps around each pasta piece, making a fancy yet homey dish. After trying tons of cheese combos, I've found Boursin's special herb and garlic mix hits all the right flavor notes.
When I made this for our family get-together last week, my cheese-obsessed uncle called it the "greatest mac and cheese in history." What makes it so good? Letting the Boursin slowly melt into the sauce for that incredibly silky, never gritty texture.
Essential Ingredients
- Boursin cheese: Our main player. The Garlic & Herb type works wonders, though any kind will do the trick
- Pasta shapes: I lean toward medium shells or cavatappi that grab onto the sauce
- Heavy cream: Gives that dream-like, smooth finish. Don't try to cut calories here
- Sharp cheddar: Brings punch and zip that works magic with the Boursin
- Fresh garlic: Boosts the garlic already in the Boursin for extra kick
Step-by-Step Cooking Guide
- Get Your Pasta Ready:
- Fill pot with heavily salted water and bring to boil. Cook pasta one minute under package time. Save 1 cup of the cooking water before draining. Skip rinsing - the starch helps sauce stick better.
- Begin Your Sauce:
- Put butter in big pot over medium heat. Toss in chopped garlic, cook till you can smell it. Mix in flour to create a roux. Let roux cook 1-2 minutes so flour taste goes away.
- Create Your Base:
- Slowly pour in warm milk and cream while whisking. Keep stirring so no lumps form. Let it bubble gently until it thickens a bit. Add salt and pepper to taste.
- Mix In Cheeses:
- Take pot off heat. Add Boursin chunks, stirring until they vanish. Add cheddar bit by bit. Keep mixing until perfectly blended.
- Put It All Together:
- Dump cooked pasta into your sauce. Fold gently until all pasta gets coated. Add saved pasta water if it needs thinning. Let sit 5 minutes before diving in.
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Watch Your Heat
Getting that velvety sauce means watching your temperature. I always pull the pot off the burner before adding cheese - this stops the sauce from splitting or getting grainy. If your sauce ever looks funny, just add a splash of warm milk and stir gently to bring it back together.
Best Pasta Picks
Any pasta works fine, but those with grooves or twists hold sauce best. I've noticed medium shells or cavatappi make the tastiest bites with little cheese pockets in every mouthful.
Prep It Early
You can cook this up to two days before eating. When warming it up, just add a bit of milk or cream and heat slowly over low flame, stirring now and then.
What To Serve With It
We always pair 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 stick it under the broiler for a minute till golden.
Keeping Leftovers
Extra portions stay good in sealed containers for up to 3 days. The sauce will get thicker in the fridge - totally normal and easy to fix when you warm it up.
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This Boursin mac and cheese has turned into our family's top comfort food request. From simple weeknight meals to holiday tables, it always brings happy faces. The mix of creamy Boursin, tangy cheddar, and just-right pasta creates something truly special that turns basic mac and cheese into an unforgettable treat.
Frequently Asked Questions
- → What's the deal with fresh cheese?
- Packaged shredded cheese has additives that stop it from melting smoothly.
- → Can I switch pasta shapes?
- Sure, just grab any short pasta type that catches sauce well.
- → Which Boursin flavor is best?
- Garlic and herb is the classic pick, but other ones work too.
- → Could I prep this in advance?
- It's tastiest fresh, but warm leftovers with extra milk for a creamy finish.
- → What about leftovers?
- Store them in the fridge for up to 3 days, heat with some milk as needed.