Dinner

Easy Boursin Mac and Cheese Recipe

BySarah Summers January 4, 2026January 4, 2026

Introduction

Easy Boursin Mac and Cheese is a creamy, comforting twist on a classic favorite. With rich Boursin cheese and a crispy breadcrumb topping, this dish comes together quickly and is perfect for a satisfying weeknight meal.

A close-up of a white oval baking dish filled with creamy macaroni and cheese made with spiral rotini pasta. The pasta is coated in a smooth, pale yellow cheese sauce, forming the first layer. On top, there is a thick covering of golden brown toasted breadcrumbs, sprinkled evenly with small green herb pieces. Some breadcrumb clusters are darker and crispier, providing a textured contrast. The dish sits on a white marbled surface with a light beige cloth partially visible to the left. 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
4 tbsp unsalted butter, divided
2 tbsp all-purpose flour
1 cup plain breadcrumbs

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, reserving 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 all-purpose flour and cook, stirring constantly, for about 1 minute until bubbly and smooth 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. Stir gently until the cheeses are melted and the sauce is creamy. If the sauce is too thick, gradually 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 and stir well to coat evenly. For a looser sauce, add a splash of reserved pasta water or more milk. Let sit for a couple of minutes to thicken slightly, folding gently to avoid breaking the pasta.
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 sauced pasta to serving bowls or a large dish. Sprinkle the toasted breadcrumbs generously on top. Serve hot and enjoy your creamy, comforting mac and cheese! Optionally, garnish with chopped fresh parsley for color and freshness.

Tips & Variations

Use pasta shells or elbow macaroni for perfect bites that hold the sauce well.
Toast the breadcrumbs in butter for extra flavor and crunch.
For a spicier kick, add a pinch of cayenne pepper or smoked paprika to the cheese sauce.
If you don’t have Boursin, cream cheese with herbs can be a good substitute.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of milk or cream to loosen the sauce if needed.