Let’s talk about the ultimate comfort food—Mac ‘n Cheese! There are about a million ways to make homemade mac and cheese, but if you’re looking for that thick, dreamy, cheesy sauce, starting with a roux is key. I used to avoid making a roux, thinking it was super complicated, but it turns out it’s really just equal parts butter and flour! You’ll whisk that up, then slowly add in the heavy cream to build this beautiful, creamy base.
Boursin Mac ‘n Cheese is where comfort food meets gourmet flavor—seriously, this isn’t your average mac and cheese! The addition of Boursin cheese makes it irresistibly creamy, with a rich blend of garlic and herbs that takes every bite up a notch. This isn’t just a side dish; it’s the main event, especially when you’re craving something indulgent but want a recipe that’s surprisingly easy to pull together. The flavors are deep and savory, while the texture is ultra-smooth thanks to a roux base that feels way more sophisticated than it is. Trust me, once you try this, you’ll want to add Boursin to all your mac and cheese recipes!
Once that’s smooth and creamy, it’s cheese time! Stir in some shredded cheese and, of course, a whole pack of Boursin cheese for that amazing herby, garlicky flavor. A little seasoning here and there, toss in your cooked pasta, and boom—seriously amazing mac ‘n cheese!
Boursin Mac n Cheese Recipe:
Ingredients:
8 oz Fusilli or pasta of choice
2 tablespoons flour
2 tbsp butter
1 cup heavy cream
1 Block Boursin
1 cup freshly grated white cheddar
1/2 cup milk (If Needed!)
1/2 tsp salt
1 teaspoon white sugar
1 teaspoon freshly cracked black pepper
Start by cooking the pasta according to package directions. Once it's done, drain and set it aside (add a little oil to keep it from sticking). Continue with the recipe while it boils.
Melt 2 tablespoons of butter over medium heat. When the butter is melted, whisk in the flour until smooth and no lumps remain. Slowly pour in the heavy cream, whisking continuously to keep it smooth and creamy.
Next, add the Boursin cheese, sugar, and shredded cheddar, stirring until the cheeses melt and everything is beautifully creamy. Also, add salt and pepper as needed. If the sauce starts to thicken up too much, add a splash of milk—I usually use about 1/4-1/2 cup to keep it velvety. Finally, pour this cheesy goodness over the pasta and give everything a good stir to coat. Enjoy!
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