Name: Simple Boursin Mac And Cheese
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: American
Ingredients: 12 oz elbow macaroni or pasta of choice; 2 tbsp unsalted butter; 2 tbsp all-purpose flour; 2 cups whole milk; 1 package (5.2 oz) Boursin cheese; 1 cup shredded cheddar cheese; 0.75 tsp salt; 0.5 tsp black pepper

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I like making this simple Boursin mac and cheese when I want something ultra-creamy, comforting, and effortless. The Boursin melts right into the sauce, creating a rich, garlicky, herby flavor without needing a long list of ingredients. I enjoy how this dish feels indulgent while still being incredibly easy to pull together.

Why You’ll Love This Recipe

I love this recipe because it delivers big flavor with very little effort. I don’t have to build a complicated cheese sauce, and the Boursin does most of the work for me. I also like how adaptable it is, whether I’m serving it as a main dish or a cozy side.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

elbow macaroni or pasta of choice
unsalted butter
all-purpose flour
whole milk
Boursin cheese
shredded cheddar cheese
salt
black pepper

Directions

I start by cooking the pasta in salted water until just al dente, then drain and set it aside.

In a saucepan, I melt the butter over medium heat and whisk in the flour to form a smooth roux. I slowly pour in the milk while whisking, letting the sauce thicken gently.

I lower the heat and stir in the Boursin cheese until fully melted and smooth. I add the shredded cheddar, stirring until the sauce becomes creamy and cohesive.

I season with salt and black pepper, then fold in the cooked pasta. I stir everything together until the pasta is fully coated, then serve immediately while hot.

Servings and timing

I usually make this recipe for about 4 servings.
Preparation time: about 5 minutes
Cooking time: about 20 minutes
Total time: roughly 25 minutes

Variations

I sometimes add sautéed mushrooms for extra flavor. When I want a bit of heat, I stir in a pinch of red pepper flakes. I also like mixing in cooked broccoli or spinach to add some greens.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I add a splash of milk and warm it gently on the stovetop or in the microwave, stirring often to keep it creamy.

FAQs

Can I use a different flavor of Boursin?

I like experimenting with different Boursin flavors, and they all work well depending on the flavor profile I want.

What pasta works best for this recipe?

I prefer short pasta shapes like elbows or shells because they hold the sauce well.

Can I make this without flour?

I’ve skipped the roux before and thinned the Boursin with milk, though the sauce will be slightly less thick.

Is this mac and cheese kid-friendly?

I find it very kid-friendly, especially if I use a milder Boursin and cheddar.

Can I bake this mac and cheese?

I sometimes transfer it to a baking dish, top it with breadcrumbs, and bake briefly for a golden crust.

Conclusion

I keep this simple Boursin mac and cheese recipe in my comfort-food rotation because it’s quick, creamy, and full of flavor. It’s the kind of dish I make when I want something cozy and satisfying without spending a lot of time in the kitchen.