Description
An ultra-creamy and comforting mac and cheese made easy with rich, garlicky Boursin cheese that melts effortlessly into a smooth, indulgent sauce.
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
Instructions
- Cook the pasta in salted water until al dente. Drain and set aside.
- In a saucepan over medium heat, melt the butter.
- Whisk in the flour and cook for about 1 minute to form a smooth roux.
- Slowly pour in the milk while whisking constantly until the sauce thickens.
- Reduce heat and stir in the Boursin cheese until fully melted and smooth.
- Add the shredded cheddar cheese and stir until creamy and combined.
- Season with salt and black pepper to taste.
- Fold in the cooked pasta and stir until evenly coated.
- Serve immediately while hot and creamy.
Notes
- Boursin does most of the work, so no complicated cheese sauce needed.
- Add a splash of milk when reheating to keep it creamy.
- Great as a main dish or a cozy side.
- Can be baked briefly with breadcrumbs for a crispy topping.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 7g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 85mg
