Easy Boursin Mac and Cheese

If you ask me, mac and cheese is comfort food at its finest.

This creamy, indulgent version gets a fancy twist with rich Boursin cheese that melts right into the pasta. The herb and garlic flavors in the cheese add something special without making things complicated.

It starts with a simple cheese sauce that comes together in one pot. Then you fold in cooked pasta and let that creamy Boursin work its magic. A crispy breadcrumb topping gives it the perfect finishing touch.

It’s the kind of dish that makes weeknight dinners feel a little more special, but it’s still easy enough to pull off on busy nights.

What Kind of Pasta Should I Use?

Macaroni is the classic choice for mac and cheese, but you don’t have to stick with it if you have other pasta shapes on hand. Short pasta shapes like penne, shells, or rotini work great because they have nooks and crannies that hold onto all that creamy cheese sauce. The key is choosing a pasta that’s sturdy enough to hold up to baking and has enough surface area to grab the sauce. Whatever shape you pick, make sure to cook it just until it’s al dente since it’ll continue cooking in the oven and you don’t want mushy pasta in your final dish.

Options for Substitutions

This creamy mac and cheese is pretty adaptable, so here are some swaps you can make:

• Boursin cheese: If you can’t find Boursin, try cream cheese mixed with garlic powder and herbs, or substitute with goat cheese for a similar tangy flavor. You could also use another herb-flavored soft cheese.
• White cheddar: Regular sharp cheddar works great too, or mix it up with gruyere or fontina for extra richness. Just avoid pre-shredded cheese if possible since it doesn’t melt as smoothly.
• Heavy cream: You can use half-and-half instead, though your sauce won’t be quite as rich. If you only have regular milk, add an extra tablespoon of butter to help with creaminess.
• Macaroni pasta: Any short pasta shape works well here – try shells, penne, or cavatappi. They all hold the cheese sauce nicely.
• Breadcrumbs: Panko breadcrumbs give a nice crunch, or you can make your own by crushing crackers or toasting some leftover bread. For extra flavor, mix in some parmesan cheese.
• Butter and flour: This combination creates the roux base for your cheese sauce, so I wouldn’t recommend substituting these – they’re pretty essential for getting the right texture.

Watch Out for These Mistakes While Cooking

The biggest mistake when making Boursin mac and cheese is adding the cheese to boiling liquid, which can cause it to seize up and become grainy – always remove your cream mixture from heat and let it cool slightly before whisking in the Boursin and cheddar.

Another common error is using pre-shredded cheese instead of freshly grated, since the anti-caking agents in bagged cheese prevent smooth melting and can leave you with a clumpy sauce.

Don’t forget to cook your flour and butter roux for at least 2-3 minutes to eliminate the raw flour taste, and make sure to whisk constantly when adding the milk and cream to prevent lumps from forming.

For the perfect golden top, broil the breadcrumb topping for just 2-3 minutes at the end – any longer and you’ll burn the surface while leaving the inside undercooked.

What to Serve With Boursin Mac and Cheese?

This rich and creamy mac and cheese is perfect on its own, but I love pairing it with something fresh to balance out all that cheesy goodness. A simple arugula or spinach salad with lemon vinaigrette cuts through the richness beautifully and adds a nice peppery bite. If you want to make it a heartier meal, grilled chicken or pan-seared pork chops work great alongside this dish. For something lighter, steamed broccoli or roasted Brussels sprouts are my go-to veggie sides that complement the herbs in the Boursin cheese perfectly.

Storage Instructions

Refrigerate: This creamy mac and cheese keeps really well in the fridge for up to 4 days in a covered container. The Boursin and cheddar combo actually tastes even better the next day once all those flavors have had time to meld together. I like to cover it tightly with foil or plastic wrap to prevent it from drying out.

Freeze: You can definitely freeze this mac and cheese for up to 3 months in a freezer-safe dish. I recommend freezing it before adding the breadcrumb topping, then sprinkling fresh breadcrumbs on top when you’re ready to bake it. Just make sure it’s completely cooled first to avoid freezer burn.

Reheat: To bring this back to life, cover it with foil and bake at 350°F for about 20-25 minutes until heated through. If it seems a bit dry, splash in a little extra milk or cream before reheating. For individual portions, the microwave works great too – just stir it halfway through to heat evenly.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2300-2550
• Protein: 60-70 g
• Fat: 120-135 g
• Carbohydrates: 220-240 g

Ingredients

For the pasta and cheese sauce:

• 8 oz short pasta (such as macaroni, shells, or similar)
• 1 round boursin cheese
• 1 cup grated white cheddar cheese, packed
• 1 cup heavy cream
• 1/2 cup milk
• 1/2 tsp salt
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour

For the topping:

• 1 cup plain breadcrumbs
• 2 tbsp unsalted butter

Step 1: Cook the Pasta

• 8 oz short pasta (such as macaroni, shells, or similar)
• 1/2 tsp salt

Bring a large pot of salted water to a boil over high heat.

Add the pasta and cook according to the package directions until al dente.

Once the pasta is cooked, drain it well and set it aside.

I recommend saving a little pasta water in case you want to loosen the sauce later.

Step 2: Make the Cheese Sauce

• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1 cup heavy cream
• 1 round Boursin cheese
• 1 cup grated white cheddar cheese, packed
• 1/2 cup milk

In the empty pasta pot or a separate saucepan, melt 2 tablespoons of unsalted butter over medium heat.

Whisk in the all-purpose flour and cook, stirring constantly, for about 1 minute until the mixture is bubbly and smooth with no clumps.

Gradually pour in the heavy cream, whisking to combine and prevent lumps.

Add the entire Boursin cheese round and grated white cheddar.

Stir gently until the cheeses are melted and the sauce is creamy.

If the sauce gets too thick, gradually add the milk, about 1/2 cup, until you reach a smooth, velvety consistency.

I like to taste at this point and adjust for saltiness.

Step 3: Combine Pasta and Sauce

• cooked pasta (from Step 1)
• cheese sauce (from Step 2)

Add the cooked and drained pasta from Step 1 to the cheese sauce.

Stir well to make sure every piece of pasta is generously coated in the creamy sauce.

If you’d like the mixture looser, add a splash of reserved pasta water or a bit more milk.

Let it sit for a minute or two, as the sauce will thicken as it cools slightly.

To make the dish even more delicious, I like to gently fold the pasta in so it doesn’t break apart.

Step 4: Toast the Breadcrumbs

• 1 cup plain breadcrumbs
• 2 tbsp unsalted butter

In a small skillet, melt the remaining 2 tablespoons of unsalted butter over medium heat.

Add the plain breadcrumbs and cook, stirring frequently, until they are golden brown and fragrant, about 2-3 minutes.

Remove from the heat and let cool slightly.

I find that toasting the breadcrumbs in butter adds a wonderfully rich flavor and satisfying crunch to the dish.

Step 5: Finish and Serve

Transfer the sauced pasta to serving bowls or a large dish.

Sprinkle the toasted breadcrumbs from Step 4 generously over the top.

Serve hot and enjoy your creamy, comforting pasta!

If you have fresh herbs on hand, a sprinkle of chopped parsley can provide a nice burst of color and freshness.

Easy Boursin Mac and Cheese

Delicious Easy Boursin Mac and Cheese recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 4

Calories 2425 kcal

Ingredients

  

For the pasta and cheese sauce:

• 8 oz short pasta (such as macaroni, shells, or similar)
• 1 round Boursin cheese
• 1 cup grated white cheddar cheese, packed
• 1 cup heavy cream
• 1/2 cup milk
• 1/2 tsp salt
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour

For the topping:

• 1 cup plain breadcrumbs
• 2 tbsp unsalted butter

Instructions

 

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package directions until al dente. Once the pasta is cooked, drain it well and set it aside. I recommend saving a little pasta water in case you want to loosen the sauce later.
• In the empty pasta pot or a separate saucepan, melt 2 tablespoons of unsalted butter over medium heat. Whisk in the all-purpose flour and cook, stirring constantly, for about 1 minute until the mixture is bubbly and smooth with no clumps. Gradually pour in the heavy cream, whisking to combine and prevent lumps. Add the entire Boursin cheese round and grated white cheddar. Stir gently until the cheeses are melted and the sauce is creamy. If the sauce gets too thick, gradually add the milk, about 1/2 cup, until you reach a smooth, velvety consistency. I like to taste at this point and adjust for saltiness.
• Add the cooked and drained pasta from Step 1 to the cheese sauce. Stir well to make sure every piece of pasta is generously coated in the creamy sauce. If you’d like the mixture looser, add a splash of reserved pasta water or a bit more milk. Let it sit for a minute or two, as the sauce will thicken as it cools slightly. To make the dish even more delicious, I like to gently fold the pasta in so it doesn’t break apart.
• In a small skillet, melt the remaining 2 tablespoons of unsalted butter over medium heat. Add the plain breadcrumbs and cook, stirring frequently, until they are golden brown and fragrant, about 2-3 minutes. Remove from the heat and let cool slightly. I find that toasting the breadcrumbs in butter adds a wonderfully rich flavor and satisfying crunch to the dish.
• Transfer the sauced pasta to serving bowls or a large dish. Sprinkle the toasted breadcrumbs from Step 4 generously over the top. Serve hot and enjoy your creamy, comforting pasta! If you have fresh herbs on hand, a sprinkle of chopped parsley can provide a nice burst of color and freshness.