Simple Boursin Mac and Cheese

This Simple Boursin Mac and Cheese is ultra‑creamy, dreamy, and packed with rich flavor — thanks to Boursin cheese. It’s comfort food with a gourmet twist, and it’s so easy that I make it on busy nights or whenever I want something indulgent.

Why You’ll Love This Recipe

I love how the Boursin cheese — with its garlic and herb notes — elevates classic mac and cheese without extra fuss. It’s smooth, cheesy, and has a depth of flavor that makes it feel special, even with simple ingredients.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• pasta (elbows, shells, or cavatappi)

• butter

• all‑purpose flour

• milk (whole or 2%)

• Boursin cheese (garlic & herb)

• shredded cheddar or Gruyère (optional, for extra melt)

• salt and pepper

• breadcrumbs (optional, for topping)

• fresh parsley (optional, for garnish)

Directions

1. I cook the pasta in salted boiling water until al dente, then drain and set aside.

2. In the same pot, I melt the butter over medium heat, whisk in the flour, and cook for about 1 minute to form a roux.

3. I slowly pour in the milk, whisking constantly until the sauce thickens.

4. I reduce the heat, add the Boursin cheese (and shredded cheese if I’m using it), and stir until silky and smooth.

5. I fold the cooked pasta into the cheese sauce, seasoning with salt and pepper.

6. For a crunchy finish, I sprinkle breadcrumbs over the top and broil for a few minutes until golden.

7. I garnish with fresh parsley and serve warm.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

• I sometimes add sautéed spinach or roasted garlic for a flavor boost.

• A pinch of smoked paprika or cayenne gives it a little kick.

• Rotisserie chicken stirred in makes it a full meal.

Storage/Reheating

I store leftovers in the fridge for up to 3 days. To reheat, I warm it gently on the stove with a splash of milk to loosen the sauce.

FAQs

Can I make this gluten‑free?

Yes — I swap regular pasta for a gluten‑free version and use gluten‑free flour.

What pasta shape works best?

I like shells or elbows because the sauce clings nicely, but any short pasta is great.

Can I use regular cream cheese instead of Boursin?

You can, but I miss the garlic‑herb punch that Boursin gives. I sometimes add extra herbs if I use plain cream cheese.

Is this good for kids?

Yes, it’s creamy and cheesy — most kids love it. I omit the herbs if they prefer a plainer version.

Can I make it ahead?

I make the sauce ahead and refrigerate it; then I just reheat and stir in the pasta when ready.

Conclusion

This Simple Boursin Mac and Cheese is my go‑to when I crave rich, creamy comfort without spending hours in the kitchen. With every bite coated in garlic‑herb goodness, it’s one of those dishes I come back to again and again.

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