Tuesday, March 1, 2011
Boursin Mac and Cheese
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.
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.
- 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.
- Bake for 5-10 mins until cheese is bubbly and breadcrumbs crispy. Serve with chopped chives if desired.