Boursin Macaroni and Cheese

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 11/3/21
Boursin and Cheddar Macaroni and Cheese
Diana Rattray
Prep: 12 mins
Cook: 38 mins
Total: 50 mins
Servings: 6 servings
Nutrition Facts (per serving)
556 Calories
32g Fat
40g Carbs
27g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 556
% Daily Value*
Total Fat 32g 40%
Saturated Fat 17g 84%
Cholesterol 95mg 32%
Sodium 839mg 36%
Total Carbohydrate 40g 15%
Dietary Fiber 4g 14%
Protein 27g
Calcium 555mg 43%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

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Ingredients

  • 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

Steps to Make It

  1. Gather the ingredients. Preheat the oven to 350 F and grease a 2 to 2 1/2-quart baking dish. 

  2. Cook the macaroni in boiling salted water, following the package directions. Drain and rinse, then set aside.

  3. 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.

  4. 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.)

  5. Add the herbs, Boursin cheese, and cheddar and Parmesan cheeses. Cook, stirring until the cheeses have melted.

  6. Add the drained macaroni and mix until well combined. Spoon into the prepared baking dish.

  7. In a small bowl, toss the breadcrumbs with the melted butter and then sprinkle over the casserole.

  8. Bake for 25 to 30 minutes, until the macaroni and cheese is bubbly and the topping is lightly browned.

  9. Let rest for 5 minutes before serving.

  10. Enjoy.