Description
A creamy and comforting macaroni dish made with Boursin Garlic and Fine Herbs cheese, cheddar, and a rich homemade sauce that wraps every bite in silky, herby flavor.
Ingredients
Scale
- 450 grams elbow macaroni
- 150 grams Boursin Garlic and Fine Herbs cheese
- 2 tablespoons unsalted butter
- 2 tablespoons all purpose flour
- 2 cups whole milk
- 1 cup shredded cheddar cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped
Instructions
- Bring a large pot of salted water to a boil and cook the elbow macaroni until al dente according to package instructions. Drain and set aside.
- In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute until lightly golden.
- Gradually pour in the whole milk while whisking continuously. Cook for 3 to 4 minutes until the mixture thickens.
- Add the Boursin Garlic and Fine Herbs cheese and shredded cheddar cheese. Stir until fully melted and smooth. Season with salt and black pepper.
- Add the drained macaroni to the sauce and stir until evenly coated.
- For a baked version, transfer to a baking dish and bake at 180°C for 10 minutes until bubbly.
- Garnish with chopped fresh parsley and serve warm.
Notes
- Stir the sauce constantly to keep it smooth and creamy.
- Reserve a little pasta water to loosen the sauce if needed.
- Do not overcook the pasta, as it will continue cooking slightly in the sauce.
- Reheat leftovers gently with a splash of milk to restore creaminess.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 6g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 75mg
Keywords: Boursin mac and cheese, creamy macaroni, garlic herb pasta, comfort food dinner, easy cheese pasta
