Creamy Boursin Pasta

This luxurious mac and cheese takes ordinary comfort food to new heights with velvety, herb-packed Boursin cheese. When sharp white cheddar meets Boursin, they create an unbelievably thick sauce that wraps around each pasta piece, while crunchy buttered breadcrumbs give every bite a satisfying texture contrast.

I first tried this version at my buddy's house party and couldn't believe how Boursin totally transformed basic mac and cheese into something remarkable. It's now what I make whenever I want to wow dinner guests without spending forever cooking.

Key Ingredients

• Pasta shapes: Pick shorter varieties with nooks or grooves that trap lots of sauce per bite.
• Boursin cheese: Try any variety, though garlic and herb really shines in this dish.
• White cheddar: Grate it yourself; the stuff in bags has additives that make sauces grainy.
• Heavy cream: Makes the creamiest sauce possible; lighter options won't work as well.
• Fresh breadcrumbs: Whip up your own using slightly stale bread for extra crispiness.
• All-purpose flour: Needed to make a stable thickener for your cheese sauce.

Making Creamy Goodness

Pasta Base:

Boil your chosen pasta in very salty water until slightly firm. It'll finish cooking in the sauce later.

Starting Your Roux:

Get butter bubbling before adding flour. Cook until it turns slightly golden to kill the raw flour taste.

Adding Liquid:

Pour heavy cream slowly while stirring non-stop to avoid clumps forming.

Melting Cheeses:

Take the pot off heat before stirring in cheeses to keep everything smooth, not grainy.

Putting It Together:

Mix pasta into sauce bit by bit, making sure each addition gets completely covered.

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Our family's mac and cheese world turned upside down after trying Boursin. The herby cheese adds so much flavor that even my super picky nephew, who normally spots and avoids any tiny green bits, gobbles this version up completely. We've fallen in love with the garlic and herb type for its amazing taste blend.

Great Side Dishes

Make this hearty pasta into a full dinner by adding tangy sides that balance the richness. Try a simple arugula salad with lemony dressing for a nice contrast. Oven-roasted broccoli or Brussels sprouts with garlic work nicely with the herbs in the Boursin. When having friends over, serve with chilled white wine or lemon-flavored sparkling water.

Fun Variations

Adjust this flexible dish to match what you like or have on hand. Try different Boursin flavors – the black pepper kind gives a nice subtle kick throughout. Boost protein by mixing in crunchy bacon pieces or chopped ham. Add veggies like cooked butternut squash or sautéed mushrooms for extra nutrients. For ultimate indulgence, put some caramelized onions underneath the breadcrumbs.

Staying Smooth

Keep any leftover mac and cheese in a sealed container up to three days. When warming it up, add a little milk or cream to bring back the silky sauce texture. Heat it slowly on medium-low, stirring now and then so it doesn't stick. For best results, store your breadcrumb topping in a separate container and quickly reheat it in a pan before topping leftovers.

After making this dish for countless family dinners, I've found that taking your time with the roux and slowly adding cheese makes all the difference for the smoothest sauce. While using Boursin might seem fancy, this mac and cheese still delivers what everyone wants – that cozy, creamy, absolutely irresistible combo of pasta and cheese that makes the whole table happy.

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Frequently Asked Questions

→ Which Boursin flavor tastes best?

All flavors work! Garlic & herb is classic, but black pepper or chive add fun twists.

→ Why avoid pre-shredded cheese?

It doesn’t melt as well because of added powders. Freshly grated cheese melts smoother.

→ How far ahead can I prepare this dish?

It’s best eaten fresh. Reheat with a little milk to make it creamy again if needed.

→ What pasta shapes hold the sauce best?

Use short pasta like rotini, macaroni, or shells for the best sauce coverage.

→ Is the breadcrumb topping necessary?

No, it’s optional. But, it adds a nice crunch if you include it!