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BOURSIN MAC & CHEESE

Name: BOURSIN MAC & CHEESE
Prep time: 10 min
Cook time: 15 min
Total time: 42 min
Yield: 6 servings
Ingredients: 400g (14 oz) Cavatappi or large elbow macaroni; 1 wheel (150g / 5.2 oz) Boursin Garlic & Fine Herbs cheese, at room temperature; 200g (2 cups) Sharp cheddar cheese, freshly shredded from a block; 100g (1 cup) Gruyère cheese, freshly shredded from a block; 480ml (2 cups) Heavy cream; 240ml (1 cup) Whole milk; 2 cloves Garlic, finely minced or grated on a microplane; 2 tbsp Unsalted butter; 1/2 tsp Dijon mustard; 1/4 tsp Freshly grated nutmeg; 1/4 tsp White pepper; 1/4 tsp Smoked paprika; To taste Kosher salt (for pasta water and sauce adjustment); 1/2 cup (50g) Panko breadcrumbs (for topping); 2 tbsp Unsalted butter, melted (for breadcrumb topping); 2 tbsp Finely grated Parmesan (for breadcrumb topping); 1 tbsp Fresh chives or flat-leaf parsley, finely chopped, for garnish

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Total 42m

Prep 10m

Cook 15m

Bake 17m

Serves 6

Level easy

Boursin mac and cheese replaces the traditional roux-based cheese sauce with something faster, richer, and more layered in flavor — a full wheel of Boursin garlic and herb cheese melted directly into a cream-based sauce alongside sharp cheddar and gruyère. The result is a mac and cheese that tastes like it took considerably more effort than it actually did.

The Boursin does three things at once that would otherwise require multiple ingredients. The cream cheese base gives the sauce body and cling without a roux. The garlic and herb seasoning — parsley, chives, garlic, and white pepper — builds the savory, aromatic backbone of the entire dish. And the fat content keeps the sauce smooth and emulsified even as it bakes, which is where a lot of homemade mac and cheese sauces break and turn greasy.

Standard mac and cheese sauce relies on a roux — butter and flour cooked together — to thicken and stabilize the dairy. Boursin eliminates that step entirely. The cream cheese proteins in Boursin bind the fat and liquid together without flour, and because it's already fully emulsified when it goes into the pot, the sauce comes together in under 10 minutes with no risk of lumps, scorching, or a gritty texture from improperly melted cheese.

The pasta choice matters here. Cavatappi (corkscrew tubes) or large elbow macaroni are the best fits — their hollow centers trap sauce on the inside while the ridges hold it on the outside. Shells work well too. Avoid flat pasta shapes like penne lisce or rigatoni lisce — without ridges, the sauce slides off rather than coating.

For the cheese blend: sharp cheddar provides the familiar mac and cheese flavor and pull. Gruyère adds a nutty, slightly sweet depth and melts exceptionally smoothly. Neither is interchangeable with a mild or pre-shredded variety — pre-shredded cheese contains anti-caking agents (cellulose or starch) that prevent clean melting and leave a grainy texture in the sauce. Always shred from a block.

Recipe Profile

3 attributes

Category Main Dishes

Origin USA

Season All Season

Ingredients

17 Items

Instructions

8 Steps

Preheat and Prep

Preheat your oven to 375°F (190°C) if baking for a crispy top. If you prefer stovetop-only mac and cheese, skip this step — the recipe works fully on the stove. Set the Boursin wheel out now to come to room temperature — cold Boursin takes longer to melt and can leave small unmelted lumps in the sauce if added straight from the fridge. Shred both cheeses from the block and set aside in a bowl.

Cook the Pasta

Bring a large pot of water to a rolling boil. Salt generously — the water should taste noticeably salty, about 1 tablespoon of kosher salt per 4 cups of water. Cook the pasta 2 minutes less than the package's al dente instruction — it will finish cooking in the sauce and again briefly in the oven if baking. The pasta should have a distinct bite with a thin white line visible when you break a piece. Before draining, reserve 1 cup of pasta water. Drain and toss with a tiny drizzle of olive oil to prevent sticking while you make the sauce.

Build the Sauce Base

In a large, deep saucepan or Dutch oven over medium heat, melt the 2 tablespoons of butter. Add the minced garlic and cook for 60 to 90 seconds, stirring constantly, until fragrant and just softened — do not let it color. Pour in the heavy cream and whole milk. Add the Dijon mustard, grated nutmeg, white pepper, and smoked paprika. Stir to combine. Bring to a gentle simmer over medium heat, stirring occasionally. Reduce heat to medium-low.

Melt in the Boursin

Break the room-temperature Boursin wheel into rough pieces directly into the simmering cream mixture. Whisk steadily until the Boursin is fully dissolved and the sauce is smooth and uniform — about 2 to 3 minutes. The sauce will thicken noticeably as the cream cheese proteins hydrate into the liquid. This is your sauce base. Do not rush this step with high heat — Boursin breaks and turns grainy if the liquid boils aggressively while it's melting in.

Add the Shredded Cheeses

Reduce heat to low. Add the shredded cheddar and gruyère in three separate additions, whisking after each addition until fully melted before adding the next. Adding all the cheese at once drops the temperature too quickly and can cause the proteins to seize and clump rather than melt smoothly. After all the cheese is incorporated, the sauce should be thick, glossy, and coat the back of a spoon heavily. Taste and adjust salt if needed — Boursin is already seasoned, so add salt gradually.

Combine Pasta and Sauce

Add the drained pasta directly to the sauce and fold gently until every piece is evenly coated. The sauce should cling to the pasta immediately — if it looks too thick, add reserved pasta water a few tablespoons at a time and stir until the consistency loosens to a creamy, flowing coat. If serving stovetop only, plate now, garnish with fresh chives, and serve immediately.

Prepare Breadcrumb Topping

In a small bowl, combine the panko breadcrumbs, melted butter, and grated Parmesan. Toss until the crumbs are evenly coated and look slightly damp. Season with a small pinch of salt and smoked paprika if desired. This mixture should feel like damp sand — dry crumbs won't toast evenly, and over-buttered crumbs will turn greasy rather than crispy.

Bake and Broil

Transfer the pasta and sauce into a greased 9x13 inch baking dish or leave in the Dutch oven if it's oven-safe. Spread the panko topping evenly across the entire surface. Bake at 375°F (190°C) for 15 minutes until the sauce is bubbling at the edges. Switch to broil on high for 2 to 3 minutes until the breadcrumb topping is deep golden and crispy. Watch closely under the broiler — panko goes from golden to burnt within a minute. Remove, garnish with fresh chives or parsley, and serve hot directly from the dish.

Nutrition Facts

Per Serving

1037.4kcal Calories approx.

protein 64%

31.9g

sodium 29%

665.1mg

cholesterol 100%

331.5mg

Vitamin D 13%

2.6mcg

Calcium 53%

526mg

Iron 17%

3mg

Potassium 9%

405.4mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Boursin mac and cheese earns a permanent spot in the rotation because it solves every common mac and cheese problem at once. No roux means no lumps and no risk of a floury taste if you undercook it. Boursin's built-in seasoning means no guessing at spice ratios. The cream base stays smooth and emulsified through the oven — it doesn't break, separate, or turn oily the way a sharp cheddar-only sauce often does at high heat.

A few things worth knowing before you make it:

Room temperature Boursin is not a suggestion. Cold Boursin added to hot cream creates a temperature shock that slows melting and causes small lumps that are difficult to whisk out. Pull it from the fridge 20 to 30 minutes before you start cooking.

Shred your own cheese. Pre-shredded cheddar and gruyère contain cellulose or potato starch as anti-caking agents. In a sauce, those starches prevent the cheese proteins from flowing and melting cleanly — you end up with a grainy sauce and a slightly chalky texture. A box grater and 3 minutes fixes this entirely.

Pasta water is your emergency fix. If the sauce tightens up too much when you fold in the pasta — which happens as the starch from the pasta mixes with the sauce — pasta water brings it back instantly. It adds starch, salt, and heat without diluting the flavor the way plain water would. Keep that reserved cup within reach.

Boursin flavor variations: The Garlic and Fine Herbs variety is the classic choice and the most versatile here. Boursin Shallot and Chive adds a milder, sweeter onion note. Boursin Basil and Chive gives a more herb-forward, slightly sweet finish. All three work — avoid the plain Boursin Original for this recipe, as it lacks the seasoning complexity that makes this dish distinctive.

Leftovers: Store covered in the fridge for up to 4 days. Reheat on the stovetop over low heat with a splash of milk, stirring constantly — the sauce re-emulsifies perfectly. Microwave reheating works in short 30-second bursts with stirring between each, but the stovetop method gives a noticeably creamier result.

Yes. Boursin Garlic and Fine Herbs is the most versatile and recommended choice, but Boursin Shallot and Chive adds a milder, sweeter onion character, and Boursin Basil and Chive brings a slightly herb-forward brightness to the sauce. All three work well. Avoid Boursin Original (plain) for this recipe — it lacks the seasoning depth that makes the dish interesting and you will need to compensate with significantly more garlic, herbs, and seasoning to achieve a similar flavor.

Absolutely — stovetop-only Boursin mac and cheese is faster and equally delicious. Simply fold the cooked pasta into the finished sauce, adjust consistency with pasta water, and serve immediately garnished with fresh chives. The baked version with panko topping adds textural contrast (crispy crust against creamy interior) and a slightly more concentrated sauce flavor, but the stovetop version is the right call when you want it on the table in under 30 minutes.

Gruyère contributes nuttiness and extremely smooth melting properties. The closest substitutes are Comté (same Alpine family, slightly fruitier), Emmental (milder and slightly more elastic when melted), or Fontina Val d'Aosta (creamier and more buttery). In a pinch, a good quality Swiss cheese works but has a less complex flavor. Avoid mozzarella here — it melts well but turns stringy and adds no real flavor depth to compete with the Boursin and cheddar.

Greasiness in mac and cheese sauce happens when the fat from the cheese breaks out of emulsion — usually from too-high heat or adding cold cheese too quickly to a very hot sauce. Three fixes: keep the heat on low when adding shredded cheeses, add cheese in small batches and whisk between each addition, and never let the sauce boil after the cheese goes in. If the sauce has already broken, whisk in a tablespoon of warm pasta water vigorously — the starch helps re-emulsify the fat back into the liquid.

Yes, and several additions work particularly well with the garlic-herb profile of Boursin. Crispy bacon or pancetta stirred in just before serving adds saltiness and crunch. Sautéed mushrooms (cremini or shiitake) complement the earthy gruyère. Roasted broccoli florets or baby spinach wilted into the sauce add color and balance the richness. Lobster or crab meat folded in gently at the end makes it a restaurant-level main course. Keep add-ins pre-cooked before folding into the sauce so they don't release excess moisture.

Yes. Prepare the full recipe up to the point of adding the breadcrumb topping, transfer to the baking dish, cover tightly with foil, and refrigerate for up to 24 hours. When ready to serve, bring to room temperature for 20 minutes, add the panko topping, and bake covered with foil at 375°F (190°C) for 20 minutes, then uncover and bake for another 10 minutes, then broil for the final 2 to 3 minutes. The slightly longer covered baking time compensates for the dish starting cold.

Recipe By

Elena Marchetti

Elena Marchetti is TheGlobe360's Recipe Expert, developing and testing global recipes for home cooks. With a background in professional kitchens and food writing, she focuses on recipes that are accurate, achievable, and genuinely worth cooking - no filler, no untested shortcuts.