Some nights call for food that feels like a warm blanket—simple, rich, and made from real cheese. This Simple Boursin Mac and Cheese is my go-to comfort meal when I want something that delivers both ease and elegance.
It’s creamy, garlicky, and just the right amount of indulgent. With minimal ingredients and maximum flavor, it transforms ordinary pasta into something that tastes like it came from a cozy bistro kitchen.
Table of Contents
Why you’ll love this Boursin Mac and Cheese
This dish takes classic mac and cheese to new heights with one secret weapon: Boursin cheese.
- Ultra-creamy sauce with rich garlic and herbs
- Ready in under 30 minutes
- Simple ingredients, gourmet flavor
- Perfect for weeknights or holiday sides
- Family-friendly and crowd-pleasing
- Bakes up golden and bubbly every time
I remember first trying Boursin during a roadside stop in New Mexico—it was spread on crackers, and I couldn’t believe how creamy it was. Later, I tossed it into pasta on a whim, and that moment changed how I make mac and cheese forever.
This version keeps that same spirit of spontaneity and comfort, made right at home.
If you love turning cheese into something crave-worthy, try my Air Fryer Mac and Cheese Balls—they’re crispy on the outside, creamy inside, and perfect for snacking or party trays.
Ingredients you’ll need
This recipe’s secret lies in the perfect blend of creamy Boursin and sharp cheddar—it’s simple but delivers deep, comforting flavor.
Main ingredients
- 8 oz short pasta (macaroni, shells, or similar) – sturdy shapes hold sauce beautifully
- 1 round Boursin cheese – the creamy, herbed star of the dish
- 1 cup grated white cheddar cheese, packed – adds sharpness and depth
- 1 cup heavy cream – builds a silky base
- ½ cup milk – balances the richness
- ½ teaspoon salt – enhances all the flavors
- 2 tablespoons unsalted butter – for richness and smooth texture
- 2 tablespoons all-purpose flour – creates the perfect roux
For the topping
- 1 cup plain breadcrumbs – for that classic crispy top
- 2 tablespoons unsalted butter – melted for golden crunch
Optional add-ons or substitutes
- Add cooked chicken, shrimp, or roasted veggies for a full meal
- Swap cheddar for gouda or mozzarella for a twist
- Use half-and-half instead of heavy cream for a lighter version
- Stir in spinach or broccoli for a bit of color
- Sprinkle crushed garlic croutons instead of breadcrumbs for texture
- Add a touch of Dijon for tangy balance
Step-by-step instructions
Boursin mac and cheese is about building creamy layers and finishing with a golden crust.
- Cook the pasta. Boil in salted water until al dente. Drain and set aside. (Save ½ cup pasta water for later.)
- Make the roux. In a saucepan, melt butter over medium heat. Whisk in flour until smooth and slightly golden, about 1 minute.
- Add the liquids. Gradually whisk in heavy cream and milk. Continue whisking until thickened and smooth.
- Stir in cheeses. Add Boursin and cheddar, stirring until melted and velvety. (Add pasta water if needed to loosen sauce.)
- Season with salt and pepper. Taste and adjust seasoning to your liking.
- Combine pasta and sauce. Stir together until every noodle is coated.
- Prepare the topping. Mix breadcrumbs with melted butter and sprinkle evenly over the pasta.
- Bake. Transfer to a baking dish and bake at 375°F (190°C) for 15–20 minutes, until golden and bubbling.
- Serve hot. Let rest for a few minutes before serving—it’ll thicken as it cools slightly.
Quick reminders:
- Don’t overcook the pasta; it’ll finish in the oven.
- Keep stirring while making the sauce to avoid lumps.
- Boursin melts quickly—add it last for best creaminess.
- Bake until the top turns lightly golden for texture contrast.
If you enjoy creamy pasta sauces like this, my Cajun Alfredo Sauce offers another rich and flavorful twist with just the right kick of spice.
Expert tips for success
This mac and cheese is foolproof when you follow a few key steps.
- Always shred your own cheese—pre-shredded won’t melt as smoothly.
- Warm the milk before adding it to prevent curdling.
- Use a whisk continuously for silky texture.
- Combine cheeses for a deeper, balanced flavor.
- Let it rest before serving for the sauce to set slightly.
- Add a sprinkle of smoked paprika to the topping for color.
- For an ultra-rich version, stir in a dollop of sour cream.
The Boursin cheese brings a soft tang and aromatic herbs that make this dish feel gourmet with zero stress.
Serving suggestions
This Boursin Mac and Cheese is versatile—it can be a main, a side, or the star of the table.
- Serve with roasted chicken or grilled steak
- Pair with a crisp green salad for balance
- Add steamed broccoli for a comforting plate
- Perfect alongside garlic bread or rolls
- Great for potlucks or Sunday dinners
- Works beautifully as a side for holiday meals
If you love creamy, baked pasta classics, check out my Chicken Tetrazzini—it has that same luscious sauce and baked finish that makes every forkful irresistible.
Storing and reheating
This mac and cheese reheats beautifully, staying creamy and rich.
How to store it
- Cool completely before refrigerating
- Store in airtight containers for up to 4 days
- Freeze for up to 2 months for future comfort dinners
- Label containers with the date for freshness
- Keep toppings separate if freezing
How to reheat it
- Reheat in the oven at 350°F until warm throughout
- Add a splash of milk or cream to loosen the sauce
- Microwave in short intervals, stirring often
- Top with extra cheese before reheating for added richness
- Avoid overheating—gentle warming keeps it creamy
Even reheated, the Boursin flavor stays bold and silky—it’s one of those dishes that tastes just as good the next day.
Frequently asked questions
Can I skip the baking step?
Yes! It’s delicious straight from the stovetop as a creamy stovetop version—just skip the breadcrumbs.
Can I make it ahead?
Definitely—assemble up to the topping stage, refrigerate, then bake when ready to serve.
Can I use a different flavor of Boursin?
Absolutely! Garlic & Fine Herbs is classic, but Shallot & Chive or Black Pepper varieties also work beautifully.
Final thoughts
This Simple Boursin Mac and Cheese proves that comfort food doesn’t need to be complicated. With its rich, garlicky sauce and buttery crunch, it’s a dish that brings smiles every single time. Whether you’re cooking for yourself or feeding a crowd, this creamy pasta delivers warmth, flavor, and the kind of comfort that lingers.
- Creamy, herby, and ultra-satisfying
- Quick to make with minimal cleanup
- Comfort food elevated with gourmet flavor
Boursin Mac and Cheese
Ingredients
Equipment
Method
- Boil pasta in salted water until al dente. Drain and reserve ½ cup of pasta water.
- In a saucepan, melt 2 tbsp butter over medium heat. Whisk in flour and cook for 1 minute to form a roux.
- Gradually whisk in heavy cream and milk. Cook, whisking constantly, until thickened and smooth.
- Stir in Boursin and cheddar cheese. Mix until fully melted and creamy. Add pasta water if needed to loosen.
- Season with salt and pepper to taste. Stir in cooked pasta until evenly coated.
- Mix breadcrumbs with melted butter. Sprinkle over pasta in a baking dish.
- Bake at 375°F (190°C) for 15–20 minutes, until golden and bubbly. Let rest before serving.
Nutrition
Notes
- Can be served stovetop without baking.
- Boursin varieties like Shallot & Chive or Black Pepper can be used.
- Use milk instead of cream for a lighter version.
