|Nutrition Facts (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.|
Macaroni and cheese is often a family dinner standby, but it can become a bit ho-hum after a while. This baked dish includes Boursin cheese, which you may have enjoyed with crackers but not necessarily thought of adding to a recipe. The creamy cheese with herbs makes this macaroni and cheese casserole stand out, adding extra flavor and a wonderful creaminess.
As with many homemade mac and cheese recipes, this one starts with a Bechamel, which involves cooking flour in melted butter and then slowly adding milk and cooking and stirring until the mixture has thickened. Then mixed herbs along with the Boursin, cheddar, and Parmesan cheeses are added and cooked until melted. Cooked and drained macaroni is stirred in, and then the whole thing is transferred to a baking dish, topped with buttered breadcrumbs, and baked until browned and bubbling.
Serve this tangy and flavorful dish with a side salad or roasted vegetables for a complete meatless meal. This Boursin mac and cheese is also a great dish to bring to a potluck or barbecue.
- 8 ounces elbow macaroni
- 2 tablespoons butter
- 2 tablespoons all-purpose 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 (such as thyme, sage, chives)
- 1 package (5.2 ounces) Boursin cheese with garlic and herbs
- 8 ounces shredded sharp cheddar cheese
- 1/2 cup (about 2 ounces) shredded Parmesan cheese
- 1 cup soft breadcrumbs
- 2 tablespoons melted butter
Gather the ingredients. Preheat the oven to 350 F and grease a 2 to 2 1/2-quart baking dish.
Cook the macaroni in boiling salted water, following the package directions. Drain and rinse, then set aside.
In a large saucepan, melt the butter over medium-low heat. Add the flour and stir until well blended and bubbly; cook while stirring for 2 minutes. Add the salt and pepper.
Gradually add the milk while stirring, and cook until thickened. (To test, coat the back of a wooden spoon with the mixture and run your finger down the middle; if the empty space remains, move on to the next step.)
Add the herbs, Boursin cheese, and cheddar and Parmesan cheeses. Cook, stirring until the cheeses have melted.
Add the drained macaroni and mix until well combined. Spoon into the prepared baking dish.
In a small bowl, toss the breadcrumbs with the melted butter and then sprinkle over the casserole.
Bake for 25 to 30 minutes, until the macaroni and cheese is bubbly and the topping is lightly browned.
Let rest for 5 minutes before serving.