|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 32g||40%|
|Saturated Fat 17g||84%|
|Total Carbohydrate 40g||15%|
|Dietary Fiber 4g||14%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Boursin cheese with herbs makes this baked macaroni and cheese casserole stand out from the typical family-favorite macaroni and cheese. The Boursin cheese mixture adds extra flavor and wonderful creaminess.
- 8 ounces elbow macaroni
- 2 tablespoons butter
- 2 tablespoons flour
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 cups milk (2% is fine)
- 1 to 2 tablespoons fresh chopped mixed herbs or 2 teaspoons dried leaf herbs (thyme, sage, chives, etc.)
- 1 package (5.2 ounces) Boursin cheese with garlic and herbs
- 8 ounces sharp cheddar cheese, shredded
- 1/2 cup shredded Parmesan cheese, about 2 ounces
- 1 cup soft breadcrumbs
- 2 tablespoons melted butter
Heat oven to 350 F.
Grease a 2-to 2 1/2-quart baking dish.
Cook the macaroni in boiling salted water, following package directions. Drain and rinse; then set aside.
In a large saucepan, melt 2 tablespoons of butter over medium-low heat. Add the flour and stir until well blended and bubbly. Cook while stirring for two minutes. Add salt and pepper, and then gradually add the milk.
Cook while stirring until thickened. Add the herbs, Boursin cheese, and cheddar and Parmesan cheeses. Cook, stirring until cheeses have melted. Stir in the drained macaroni. Spoon into the prepared baking dish.
In a cup, toss the breadcrumbs with the melted butter and then sprinkle over the casserole.
Bake in the preheated oven for 25 to 30 minutes, until macaroni and cheese are bubbly and topping is lightly browned.