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Velvety, smooth, and downright decadent - this Boursin Mac and Cheese takes comfort food to a whole new level. The herb-dotted Boursin melts into a velvety sauce that wraps around each pasta piece, making a fancy yet cozy meal. After trying tons of cheese combos, I've discovered that Boursin's special herb and garlic mix creates just the right flavor balance.
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's the trick? Letting Boursin slowly melt into the sauce for that perfectly silky, never gritty texture.
Essential Ingredients
- Boursin cheese: Our main player. The Garlic & Herb type works wonders, though any kind will do the job
- Pasta shapes: I like medium shells or cavatappi that trap the sauce inside
- Heavy cream: Gives that dreamy, smooth feel. Don't try to cut calories here
- Sharp cheddar: Brings boldness and zip that works magic with the Boursin
- Fresh garlic: Boosts the garlic notes already in the Boursin for bigger flavor
Step-by-Step Cooking Guide
- Get Your Pasta Ready:
- Fill pot with very salty water and boil. Cook pasta one minute under package time. Save 1 cup cooking water before draining. Skip rinsing - the starchiness helps sauce stick better.
- Begin Your Sauce:
- Melt butter in big pot over medium heat. Toss in chopped garlic until it smells good. Stir in flour to create a roux. Cook for a minute or two to get rid of that raw flour taste.
- Create Your Base:
- Slowly pour in warm milk and cream. Keep stirring to avoid lumps. Let it bubble until slightly thick. Add salt and pepper to taste.
- Mix In Cheeses:
- Take pot off the heat. Add small chunks of Boursin, stirring until melted. Sprinkle in cheddar bit by bit. Keep stirring until totally smooth.
- Put It All Together:
- Dump cooked pasta into sauce. Mix gently so every piece gets coated. Splash in some pasta water if it seems too thick. Let it sit for 5 minutes before serving.
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Watch Your Heat
Getting a smooth sauce is all about heat control. 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 Shapes
Though any pasta works fine, shapes with grooves or twists hold sauce better. I've found that medium shells or cavatappi make little pools of cheesy goodness in each mouthful.
Prep It Early
You can make this up to two days ahead of time. When warming it up, just add a bit of milk or cream and heat slowly on low, giving it a stir now and then.
What To Serve With It
We enjoy this with a fresh green salad or some roasted broccoli to cut through the richness. For fancy times, I sprinkle buttery toasted breadcrumbs on top and pop it under the broiler for a minute until golden.
Keeping Leftovers
Extra portions stay good in a sealed container for up to 3 days. The sauce will get thicker in the fridge - 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. For quiet weeknight dinners or holiday gatherings, it always brings happy faces to the table. The mix of creamy Boursin, tangy cheddar, and perfectly cooked pasta creates something truly special that turns ordinary mac and cheese into an unforgettable dish.
Frequently Asked Questions
- → Why grate cheese yourself?
- Shredded cheese has additives that stop it from melting properly.
- → Can I swap the pasta shape?
- Sure! Any small shape that holds sauce works great.
- → Which Boursin flavor tastes best?
- The garlic and herb one is a classic choice, but try others too.
- → Can I prepare it earlier?
- It’s better fresh, but warming it later with milk works fine.
- → What’s the best way to store extras?
- Keep it in the fridge for up to 3 days and reheat with milk.