Boursin Mac and Cheese

This is the mac and cheese you make when you want something rich and satisfying but can’t be bothered with a roux. Two packages of Boursin Garlic & Fine Herbs do all the heavy lifting, melting into pasta water and milk to create a velvety, herb-flecked sauce that tastes like you tried way harder than you did.

Ingredients

Step-by-Step Instructions

Step 1: Cook the Pasta

Bring a large pot of generously salted water to a boil. Cook the pasta according to package directions until al dente. Before draining, scoop out 1 cup of starchy pasta water. This is your secret weapon for a silky sauce.

Step 2: Melt the Boursin

Return the drained pasta to the pot over low heat. Drop in both packages of Boursin and pour in the milk. Stir constantly until the cheese melts completely and coats every noodle. It happens fast, maybe 2 minutes.

Step 3: Adjust and Season

The sauce will thicken as it sits. Add pasta water a splash at a time until it looks right to you. Season with salt and plenty of black pepper. The Boursin already brings garlic and herbs, so you don’t need much else.

Step 4: Serve

Plate it up, scatter fresh chives on top, and eat it while it’s hot. This one doesn’t improve with waiting.

Serving Suggestions

  • Pair with a simple arugula salad dressed in lemon and olive oil
  • Serve alongside roasted broccoli or green beans
  • Add crispy bacon or pancetta on top for extra richness

Tips

  • Don’t skip the pasta water. The starch is what makes the sauce cling instead of pool at the bottom of the bowl.
  • Use a heavy-bottomed pot and keep the heat low. High heat will make the cheese separate and go grainy.
  • Cavatappi or shells work better than elbows here since the sauce gets trapped in the curves.
  • Leftovers reheat fine with a splash of milk to loosen things up.