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.

serves 4

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.


  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!

  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!

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

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

  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!

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

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