Boursin Mac and Cheese (Print Version)
# Ingredients:
→ Pasta & Cheese
01 -
1 packed cup of freshly shredded white cheddar (skip the pre-bagged stuff)
02 -
1 round Boursin cheese block
03 -
8oz of elbow or similar pasta shapes
→ Sauce Base
04 -
2 tablespoons of butter
05 -
2 tablespoons of all-purpose flour
06 -
1/2 teaspoon of salt
07 -
1/2 cup of milk
08 -
1 cup of heavy cream
→ Topping
09 -
2 tablespoons butter
10 -
1 cup of breadcrumbs
# Instructions:
01 -
Boil the pasta based on the package directions. Drain it once done, then leave it aside.
02 -
Melt 2 tablespoons of butter in the same pot or another one. Stir in the flour, making sure there aren't any lumps. Slowly mix in the heavy cream.
03 -
Drop in the Boursin and cheddar. Mix it all together until you get a smooth, creamy texture. If it gets too thick, just stir in some milk—around 1/2 cup works for me.
04 -
Pour the cheesy sauce over your pasta. For an extra touch, melt 2 tablespoons of butter, toss in breadcrumbs, and toast them till golden, then sprinkle that on top.
# Notes:
01 -
Stick with freshly shredded cheese—it melts way better!