This Boursin Mac and Cheese is the kind of dish that makes an ordinary weeknight feel like a special occasion. I first made it on a rainy Sunday when I had a lonely round of Boursin in the fridge and a craving for something ultra-comforting. The herb and garlic notes from the Boursin transform the familiar cheesy pasta into something fragrant and slightly sophisticated while still being pure comfort. The sauce finishes velvety and clingy, and the crisp breadcrumb top adds that irresistible contrast of texture.

I remember my partner coming into the kitchen halfway through, drawn by the buttery aroma, and declaring it “restaurant-level” before even tasting it. That moment—someone announcing their approval by smell—is why I return to this combination again and again. The recipe is forgiving, quick to pull together, and hits the nostalgic spot while offering a subtle grown-up twist. It’s perfect for potlucks, cozy dinners, or when you want the easiest way to impress guests with minimal fuss.

Ingredients

• Short pasta (8 oz): Use macaroni, small shells, cavatappi, or similar. I like macaroni for nostalgia, shells for catching extra sauce. Shop for high-quality durum wheat pasta; Barilla or De Cecco cook reliably al dente.
• Boursin cheese (1 round): Choose the Garlic & Fine Herbs variety for the classic flavor—its soft texture melts into sauce instantly and provides a fragrant base.
• White cheddar (1 cup, grated): Freshly shred for the best melt and texture; I often use Cabot or Tillamook sharp white cheddar for balance between creaminess and tang.
• Heavy cream (1 cup): Adds richness and a silky mouthfeel. Use full-fat for the creamiest results; half-and-half will work but the sauce will be lighter.
• Milk (1/2 cup): Prefer 2% or whole milk to help loosen the sauce without thinning too much.
• Salt (1/2 tsp): Adjust to taste—remember Boursin and cheddar are both salty, so taste before adding extra.
• Unsalted butter (2 tbsp for sauce + 2 tbsp for topping): Use unsalted so you can control seasoning; salted butter is fine if you reduce added salt.
• All-purpose flour (2 tbsp): For a roux to thicken the sauce; cook briefly to remove the raw flour taste.
• Plain breadcrumbs (1 cup): Panko gives extra crunch; regular fine breadcrumbs toast into a denser crust—both are excellent depending on preferred texture.

Instructions

Prepare the pasta: Bring a large pot of salted water to a roaring boil and cook 8 ounces of short pasta until just al dente—about 7 to 8 minutes depending on shape. The pasta will finish cooking in the oven and absorb sauce; drain well in a colander and set aside, reserving a splash of pasta water if you prefer to loosen the sauce later. Make a blond roux: Melt 2 tablespoons unsalted butter in a medium saucepan over medium heat. Add 2 tablespoons all-purpose flour and whisk continuously for 1 to 2 minutes to cook the raw flour taste without browning. The roux should smell slightly nutty but remain pale. Add dairy and thicken: Slowly whisk in 1 cup heavy cream and 1/2 cup milk, bringing the mixture to a gentle simmer. Cook, stirring frequently, until the sauce thickens enough to coat the back of a spoon—about 3 to 4 minutes. Keep the heat moderate to prevent scorching. Incorporate cheeses: Reduce heat to low and add the whole round of Boursin cheese, breaking it into chunks so it melts evenly. Stir until fully incorporated, then add 1 cup grated white cheddar a handful at a time, stirring to keep the sauce smooth. Finish with 1/2 teaspoon salt, but taste first—the cheeses may provide sufficient seasoning. Combine and transfer: Toss the drained pasta into the sauce, ensuring each piece is well coated. Transfer the cheesy pasta to a 2-quart baking dish, smoothing the top. If the sauce feels too thick, add 1 to 2 tablespoons reserved pasta water to loosen. Prepare the topping and bake: Melt 2 tablespoons unsalted butter in a small skillet, then stir into 1 cup breadcrumbs until evenly moistened. Scatter the buttery crumbs over the pasta. Bake in a preheated 350°F oven for 18 to 22 minutes, until the top is golden and the sauce is bubbling at the edges. For a crisper finish, place under the broiler for 1 to 2 minutes—watch closely.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. If you’ve baked the dish, reheat individual portions in a 350°F oven covered with foil for 15 to 20 minutes, removing foil for the last 5 minutes to refresh the topping. To freeze, assemble the dish unbaked, wrap tightly with plastic and foil, and freeze for up to 3 months. When ready, bake from frozen at 375°F for about 45–55 minutes, covering if the top browns too quickly—this prevents the breadcrumbs from burning while the interior heats.

Ingredient Substitutions

If Boursin isn’t available, substitute with 4 ounces of cream cheese blended with 1 teaspoon garlic powder and 1 tablespoon fresh chopped parsley for a similar herbal note. For the white cheddar, try a mix of Monterey Jack and mild cheddar for extra melt. Swap heavy cream for half-and-half to reduce richness, but expect a less silky sauce. For gluten-free, use GF pasta and breadcrumbs; for lower fat, replace half the cream with milk and use a reduced-fat cheddar, though texture will be slightly thinner.

Serving Suggestions

Serve this as a main with a crisp green salad dressed in a bright vinaigrette to cut through the richness. It also pairs beautifully with roasted Brussels sprouts, green beans almondine, or a simple tomato and cucumber salad for summer. For a cozy dinner, accompany with garlic bread and a light-bodied white wine like Pinot Grigio or an unoaked Chardonnay. Garnish with a scattering of chopped parsley or chives for color and freshness.

Cultural Background

Mac and cheese is a beloved comfort tradition with roots in both British and American cooking; recipes range from humble stovetop versions to baked, gratin-style casseroles. Adding Boursin—a soft, spreadable French cheese introduced in the late 20th century—blends French flavor sensibilities with American classic forms. This hybrid approach highlights how global ingredients can elevate familiar dishes, giving a nod to both technique and convenience.

Seasonal Adaptations

In autumn, stir in 1 cup of roasted butternut squash cubes for sweetness and color; in winter, fold in wilted kale or sautéed mushrooms for earthiness. Spring and summer call for lighter tweaks—add blanched peas and a squeeze of lemon before serving to brighten the dish. During holidays, top with panko mixed with finely grated Parmesan and a drizzle of browned butter for a nutty, festive crust.

Meal Prep Tips

To save time, cook the pasta a day ahead and refrigerate in a drizzle of oil to prevent sticking. Prepare the roux and sauce, then cool and store separately; gently rewarm and whisk before combining with pasta to finish and bake. Assemble multiple smaller baking dishes for freezing—these reheat more evenly and are perfect for portioned dinners. Use oven-safe glass or metal containers and label with date and contents.

Ultimately, this Boursin Mac and Cheese is one of those reliably comforting dishes that feels special without requiring special effort. Give it a try the next time you want something creamy, aromatic, and deeply satisfying—then tweak it to make it yours.