Tuesday, March 1, 2011

Boursin Mac and Cheese

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Mac and cheese is a great southern American favorite of all time. Here it's given a makeover with one of my favorite cheeses ever - Boursin, with garlic and herbs. With a crisp topping to round out the texture, this is a truly wonderful dish.

Recipe
serves 4
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350g elbow macaroni
2 tbsp butter
2 tbsp flour
1 tbsp olive oil
sea salt and ground black pepper
2 cups milk
1 package (80g) Boursin cheese with garlic and herbs
3/4 cup mature white cheddar cheese, shredded
1/2 cup shredded Parmesan cheese
1 cup soft breadcrumbs

- Preheat oven to 200C.

- Spread breadcrumbs on a baking tray and drizzle with olive oil. Season with salt and pepper. Bake for 5 mins, remove and set aside.

- Bechamel sauce. Melt butter in a saucepan, add flour and whisk it constantly over medium heat until it forms a paste. Gradually add milk and turn up the heat. Whisk constantly. When mixture boils, turn down the heat and simmer for 5 mins. Turn off heat and add Boursin, cheddar and parmesan.
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- Cook pasta in boiling salted water according to packet instructions. Drain and mix with cheese mixture. Season and scoop pasta and cheese mixture into a baking dish or ramekins. Top with baked breadcrumbs.
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- Bake for 5-10 mins until cheese is bubbly and breadcrumbs crispy. Serve with chopped chives if desired.

8 comments:

  1. I LOVE Boursin!! I could eat the whole piece, so the thought of all this cheese doesn't scare me one bit! Eek! I can't wait to make this. Thanks for sharing!

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  2. My mouth is watering so bad...this looks like some seriously tasty mac and cheese. I think it's time for some comfort food!

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  3. I love Boursin, too! Have you ever tried it on a burger? It's great. Thanks for sharing :)

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  4. You are all welcomed. Burger? What a great idea, I'd try that some day. Thanks

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  5. This looks and sounds incredible. Boursin is one of my fav cheeses though I've never eaten it any other way than with crackers. I'm definitely going to give this a try!

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  6. Boursin Mac and cheese that ahs been described by you is excellent. You have described it truly in great taste

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  7. A dollop of Boursin melted onto a Steak is wonderful. You should try it.

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