Creamy Boursin Mac and Cheese
Creamy boursin mac and cheese delivers a rich, luxurious taste. It solves the problem of boring weeknight dinners. After making this many times, I know the secret to the best texture. The creamy sauce melts perfectly. Try my Creamy Spinach Chicken Casserole for another comfort dish. Jump to Recipe If you love recipes like this, you’ll also enjoy Creamy Spinach Chicken Casserole Easy Weeknight Dinner and Quick Potsticker Noodle Bowl with Pork and Crunchy Slaw.
Why This Creamy Boursin Mac and Cheese Is Pure Comfort
- Creamy and rich
- Easy to make
- Perfect for families
- Great with crusty bread
What You'll Need for Creamy Boursin Mac and Cheese
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 8 oz short pasta (like elbow or shells)
- 1/2 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 1/2 cups whole milk
- 1 1/2 cups heavy cream
- 1 1/2 cups grated sharp cheddar cheese
- 1/2 cup Boursin garlic and herb cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp paprika
- 1/4 tsp cayenne pepper (optional)
- Optional: Breadcrumbs for a crispy layer
- Optional: Additional cheese for extra melty texture
- Optional: Chopped parsley for garnish
📝 Ingredient Notes
- Boursin cheese: Use the garlic and herb variety for best flavor.
- Pasta: Cook pasta al dente to prevent it from becoming mushy.
- Milk and cream: Full-fat versions give the richest texture.
🛒 Tools & Equipment I Recommend
- Non-stick baking dish — Ensures even cooking and prevents sticking. → See on Amazon
- Immersion blender — Creates a smooth sauce without lumps. → See on Amazon
How to Make Creamy Boursin Mac and Cheese
- Prep and cook pasta: Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Drain and set aside.
- Make the sauce: In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually add milk and cream, whisking constantly. Bring to a simmer.
- Add cheese: Stir in cheddar and Boursin cheese until fully melted and smooth. Season with salt, pepper, garlic powder, onion powder, paprika, and cayenne if using.
- Combine pasta and sauce: Stir the cooked pasta into the sauce. Mix until the pasta is fully coated.
- Bake: Transfer the mixture to a greased baking dish. If using breadcrumbs, sprinkle them on top. Bake at 375°F (190°C) for 15–20 minutes until golden and bubbly.
Cook's Tips for Perfect Creamy Boursin Mac and Cheese
- Texture: Use a mix of cheeses for more depth of flavor.
- Common mistake and fix: If the sauce is too thick, add a splash of milk to loosen it.
- Serving: Let the dish rest for 5 minutes before serving to allow the sauce to set.
- Storage: Leftover mac and cheese keeps well in the fridge for up to 3 days.
Storing & Reheating Creamy Boursin Mac and Cheese
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container for up to 3 days. Make-ahead tip: Prepare up to 2 days in advance and bake just before serving.
Freezing Creamy Boursin Mac and Cheese
Freeze in a sealed container for up to 1 month.
How to Reheat Without Drying It Out
Oven: Reheat at 350°F (175°C) for 15–20 minutes. Microwave: Reheat in 30-second increments until warm.
Recipe Notes
- Chef tip: Use a high-quality Boursin for the best flavor.
- Best substitution: Swap Boursin with a mix of cream cheese and garlic powder for a similar taste.
- Make-ahead: Assemble the dish up to 2 days in advance and refrigerate until ready to bake.
- Scaling: Double or triple the recipe for larger groups.
- Troubleshooting: If the sauce is too thin, simmer it longer to reduce.
Want to level up this recipe?
High-quality pasta — Provides the best texture and taste. → Check price on Amazon
Creamy Boursin Mac and Cheese
Ingredients
Main Ingredients
- 8 oz short pasta (like elbow or shells)
- 1/2 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 1/2 cups whole milk
- 1 1/2 cups heavy cream
- 1 1/2 cups grated sharp cheddar cheese
- 1/2 cup Boursin garlic and herb cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
Seasonings
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp paprika
- 1/4 tsp cayenne pepper (optional)
Optional Toppings
- Breadcrumbs for a crispy layer
- Additional cheese for extra melty texture
- Chopped parsley for garnish
Instructions
- Prep and cook pasta: Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Drain and set aside.
- Make the sauce: In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually add milk and cream, whisking constantly. Bring to a simmer.
- Add cheese: Stir in cheddar and Boursin cheese until fully melted and smooth. Season with salt, pepper, garlic powder, onion powder, paprika, and cayenne if using.
- Combine pasta and sauce: Stir the cooked pasta into the sauce. Mix until the pasta is fully coated.
- Bake: Transfer the mixture to a greased baking dish. If using breadcrumbs, sprinkle them on top. Bake at 375°F (190°C) for 15–20 minutes until golden and bubbly.
Notes
- Chef tip: Use a high-quality Boursin for the best flavor.
- Best substitution: Swap Boursin with a mix of cream cheese and garlic powder for a similar taste.
- Make-ahead: Assemble the dish up to 2 days in advance and refrigerate until ready to bake.
- Scaling: Double or triple the recipe for larger groups.
- Troubleshooting: If the sauce is too thin, simmer it longer to reduce.
Storage
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze in a sealed container for up to 1 month.
- Oven reheat: Reheat at 350°F (175°C) for 15–20 minutes.
- Microwave reheat: Reheat in 30-second increments until warm.
- Make ahead: Prepare up to 2 days in advance and bake just before serving.
Nutrition Per Serving
- Calories: 580
- Protein: 18g
- Fat: 28g
- Carbs: 36g
- Fiber: 2g
- Sugar: 3g
- Sodium: 1100mg
- Cholesterol: 100mg
- Sat. Fat: 17g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Creamy Boursin Mac and Cheese FAQs
Yes, you can assemble the dish up to 2 days in advance and bake just before serving.
The sauce may be too thin. Simmer it longer to reduce or add a bit more flour to thicken it.
Yes, you can substitute Boursin with a mix of cream cheese and herbs for a similar texture and flavor.
Store in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results.
Yes, it's a cozy and comforting dish perfect for winter or holiday meals.
A Warm Final Note
I can’t wait for you to try Creamy Boursin Mac and Cheese and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
