Dinner

Easy Boursin Mac and Cheese Recipe

BySarah Summers December 7, 2025December 7, 2025

Introduction

Easy Boursin Mac and Cheese is a creamy, comforting twist on a classic favorite. Loaded with rich Boursin and sharp white cheddar, this dish is perfect for a cozy weeknight dinner or when you want to impress with minimal effort.

A close-up view of creamy pasta showing a wooden spoon lifting a portion of short spiral pasta fully covered in a thick, rich white sauce with small black and green herb specks evenly spread throughout. The sauce has a smooth, slightly glossy texture, coating every crevice of the spiraled pasta. The background shows more pasta in the same sauce piled together, all sitting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz short pasta (such as macaroni, shells, or similar)
1 round Boursin cheese
1 cup grated white cheddar cheese, packed
1 cup heavy cream
1/2 cup milk
1/2 tsp salt
2 tbsp unsalted butter
2 tbsp all-purpose flour
1 cup plain breadcrumbs
2 tbsp unsalted butter (for topping)

Instructions

Step 1: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package directions until al dente. Drain well and set aside. Save a little pasta water in case you want to loosen the sauce later.
Step 2: In the empty pasta pot or a separate saucepan, melt 2 tablespoons of unsalted butter over medium heat. Whisk in the flour and cook, stirring constantly, for about 1 minute until smooth and bubbly with no clumps. Gradually pour in the heavy cream, whisking to combine and prevent lumps.
Step 3: Add the entire Boursin cheese round and grated white cheddar to the cream mixture. Stir gently until the cheeses melt and the sauce becomes creamy. If the sauce is too thick, slowly add the milk until you reach a smooth, velvety consistency. Taste and adjust salt as needed.
Step 4: Add the cooked pasta to the cheese sauce. Stir gently to coat every piece evenly. If desired, add a splash of reserved pasta water or more milk to loosen the sauce. Let the mixture sit for a minute or two to thicken slightly.
Step 5: In a small skillet, melt the remaining 2 tablespoons of unsalted butter over medium heat. Add the plain breadcrumbs and cook, stirring frequently, until golden brown and fragrant, about 2-3 minutes. Remove from heat and let cool slightly.
Step 6: Transfer the creamy pasta to serving bowls or a large dish. Sprinkle the toasted breadcrumbs generously over the top. Serve hot and enjoy. For a fresh touch, garnish with chopped parsley if available.

Tips & Variations

Reserve some pasta water to adjust sauce consistency if it thickens too much.
Try substituting the white cheddar with sharp yellow cheddar or gouda for a different flavor.
Adding a pinch of nutmeg to the sauce enhances the creaminess and depth.
For a crunchy topping variation, sprinkle grated parmesan mixed with the toasted breadcrumbs.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk to loosen the sauce if it thickens. Breadcrumb topping is best added fresh to keep it crispy.

How to Serve

A close-up view shows a wooden spoon lifting creamy rotini pasta coated in a thick, white sauce speckled with fine black and green herbs. The pasta spirals are well covered, with the sauce clinging smoothly to each twist, showing a rich, velvety texture. The background is filled with more pasta immersed in the sauce, all resting on a white marbled surface. The scene highlights the creamy sauce’s thickness and the pasta’s soft, tender look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cheese instead of Boursin?

Yes, you can substitute Boursin with cream cheese mixed with garlic and herbs or another soft cheese like goat cheese for a similar creamy and flavorful result.

How do I prevent the sauce from becoming too thick?

If the cheese sauce thickens too much while cooking, gradually add milk or reserved pasta water, stirring until you reach the desired consistency. This keeps the sauce smooth and creamy.