This Boursin mac and cheese has been my go-to comfort dish ever since I first made it on a rainy weeknight when the pantry was sparse and the craving for something warm and cheesy was strong. I discovered the combination of a whole round of Boursin with white cheddar while experimenting with flavored cheeses: the herb-and-garlic brightness of Boursin lifts the dish so it never feels heavy despite the richness. The sauce is luxuriously smooth, thanks to the blend of heavy cream and milk, and the breadcrumb topping adds the exact amount of crunch that makes every spoonful sing.

I first served this to friends at a casual dinner and watched as even staunch mac-and-cheese traditionalists went back for seconds. The texture is creamy but never gummy, the garlic and herbs from the Boursin cut through the cream to keep the flavor lively, and the white cheddar brings a clean meltiness that complements the herb cheese without overpowering it. It’s a perfect dish for weeknights, potlucks, or as a side for roasted chicken. I keep a round of Boursin in the fridge now just for moments like these—there’s something very reassuring about a recipe that uses just a few ingredients and tastes elevated.

Ingredients

• Short pasta (8 oz): Macaroni, medium shells, or cavatappi work best because their nooks and curves hold sauce—I usually reach for macaroni or small shells for maximum saucy bites.
• Boursin (1 round): Use the classic garlic & herb variety for the signature flavor—brands like Boursin or store-brand equivalents of a herbed cream cheese round are fine. The Boursin melts into a silky, aromatic base.
• White cheddar (1 cup, packed): A good-quality sharp white cheddar gives structure and a clean melt; I like Tillamook or Cabot if available, grated freshly for smooth incorporation.
• Heavy cream (1 cup): Adds richness and a glossy finish. For a slightly lighter version, replace half the cream with milk but expect a thinner sauce.
• Milk (1/2 cup): Whole milk works best for body; lower-fat milk will thin the sauce and may require longer reduction.
• Salt (1/2 tsp): Adjust to taste—remember Boursin and cheddar already contain salt, so start conservative.
• Unsalted butter (2 tbsp for sauce + 2 tbsp for topping): For a clean butter flavor; salted butter will increase the overall saltiness.
• All-purpose flour (2 tbsp): Used to make a simple roux that thickens the sauce—cook briefly to remove raw flour flavor.
• Plain breadcrumbs (1 cup): Use panko for extra crunch or plain breadcrumbs for a finer topping; toast with butter until golden.

Instructions

Cook the pasta: Preheat a large pot of salted water to a rolling boil. Add 8 oz short pasta and cook to 1 minute shy of package directions for al dente—typically 7–9 minutes depending on shape. Drain well and set aside; reserve a few tablespoons of pasta water in case the sauce needs thinning. Make the roux: In a medium saucepan over medium heat, melt 2 tablespoons unsalted butter. Add 2 tablespoons all-purpose flour and whisk constantly for 60–90 seconds until the raw flour smell dissipates and the roux begins to bubble gently. Keep the heat moderate—too high and the roux will brown and change the sauce color. Build the Boursin sauce: Slowly whisk in 1 cup heavy cream and 1/2 cup milk, a little at a time, smoothing out any lumps. Bring to a gentle simmer, stirring until slightly thickened, about 3–4 minutes. Lower the heat and add the entire round of Boursin, breaking it into pieces so it melts evenly. Stir in 1 cup packed grated white cheddar until fully incorporated. Taste and add 1/2 teaspoon salt only if needed; the cheeses are already salty. Combine pasta and sauce: Fold the drained pasta into the sauce, coating it thoroughly. If the sauce seems too thick, add a splash of reserved pasta water to reach your desired consistency. Transfer the sauced pasta to a shallow baking dish (about 9x9 inches or similar) and smooth the top for even topping coverage. Prepare the topping: In a small skillet over medium heat, melt 2 tablespoons unsalted butter. Add 1 cup plain breadcrumbs (or panko) and toast, stirring, until golden brown and fragrant, about 3–5 minutes. Scatter the buttery crumbs evenly over the top of the pasta. Bake and finish: Preheat the oven to 375°F (190°C). Bake the assembled dish for 10–12 minutes until bubbling at the edges and the topping is golden. For a crispier finish, broil for 1–2 minutes while watching closely to avoid burning. Let rest 5 minutes before serving to set the sauce.

Storage Tips

Cool leftover portions within two hours and refrigerate in an airtight container for up to 4 days; for longer storage, portion into freezer-safe containers and freeze for up to 3 months. When reheating chilled portions, add 1–2 tablespoons milk or cream per serving and warm gently on the stovetop over low heat, stirring until smooth. If reheating from frozen, thaw overnight in the refrigerator for even reheating or bake frozen covered at 350°F (175°C) until warmed through, then uncover and broil briefly to refresh the topping. Avoid high, fast heat which can separate the sauce.

Ingredient Substitutions

If you can’t find Boursin, substitute a plain herbed cream cheese blended with 1 to 2 teaspoons minced garlic and 1 tablespoon dried herbs (parsley, chives) to mimic the profile; the texture will be slightly different but still melty. For the cheddar, you can use Colby or Monterey Jack for a milder finish. To make this lighter, swap half the cream for low-fat milk and reduce the butter by one tablespoon; the sauce will be a touch thinner but still satisfying. To make it gluten-free, use a 1:1 gluten-free pasta and gluten-free breadcrumbs or crushed cornflakes for crunch.

Serving Suggestions

Serve this as the centerpiece for a cozy weeknight dinner with a crisp green salad dressed in lemon vinaigrette to cut through the richness. It pairs beautifully with roasted vegetables—think Brussels sprouts or green beans tossed with olive oil and sea salt. For a heartier meal, top individual bowls with chopped roasted chicken or slices of smoked sausage. Garnish with chopped fresh parsley or chives and a squeeze of lemon if you like more brightness. For parties, serve in a warmed casserole dish on the table with a spoon for family-style service.

Cultural Background

Mac and cheese is an enduring comfort food across the United States, tracing its popular modern form to creamy baked casseroles and rich stovetop versions. Infusing the dish with Boursin adds a European touch—Boursin is a French-style herbed cream cheese created in Normandy, known for its garlic and herb flavor. The result is a transatlantic hybrid: the soulful American mac-at-heart with French-inspired aromatics that brighten the profile. That crossover is why this variation feels familiar yet elevated, playing on the classic technique of a cheese-thickened sauce with an added herbaceous flourish.

Seasonal Adaptations

In autumn and winter, fold roasted squash or caramelized onions into the cheesy pasta for seasonal depth; add a pinch of smoked paprika for warmth. In spring and summer, toss in blanched asparagus tips and peas at the end of cooking for freshness and color. For holiday tables, make individual gratins in ramekins and top with panko mixed with finely chopped toasted nuts—walnuts or pecans add a festive crunch. Small swaps in produce and finishing spices allow this base to shine year-round.

Meal Prep Tips

Make the sauce and cook the pasta a day ahead, keeping them separate in the refrigerator. When ready to serve, gently rewarm the sauce, combine with pasta, top with toasted breadcrumbs, and bake—this saves time while preserving texture. Breadcrumbs can be prepared in advance and stored at room temperature in an airtight jar for several days. For quick lunches, portion into single-serving containers and refrigerate; reheat with a splash of milk for a fast, satisfying meal. Label freezer portions with date and reheat from thawed for best results.

There’s a warm satisfaction in serving this dish to friends and family: it’s simple, adaptable, and reliably beloved. Take a breath when making the sauce, trust your taste for seasoning, and enjoy the little crunch of the topping against the silky cheese—this one invites seconds and stories at the table.