This Boursin mac and cheese is the kind of dish I make when I want comfort food with a little flourish. I first discovered the idea of adding a whole round of Boursin cheese during a week when I had to cook for guests but wanted a shortcut that still felt special. The garlic and herb profile of Boursin melts into the sauce and gives every bite a subtle pop of flavor that lifts the whole dish. It is creamy without being cloying and the white cheddar adds a clean sharpness that balances the richness of the cream and butter. We ate this on a rainy Sunday while playing board games and everyone went for seconds, the leftovers were fought over the next day, and a friend even asked for the recipe for his dinner party the following week. What makes this version stand out is the three layer approach. First, a perfectly cooked short pasta provides the canvas. Second, a velvety sauce made with Boursin, grated white cheddar, heavy cream, and a touch of milk binds the pasta in a silky coat. Third, an easy toasted breadcrumb topping adds the crunch that contrasts beautifully with the lush interior. The technique is straightforward. You are essentially building a classic bechamel enriched by soft cheese. The flour and butter create a roux so the sauce clings to the pasta. The result is creamy, aromatic, and deeply satisfying. I enjoy making it for weeknight dinners when I want something comforting but a little grown up, and it is a perfect dish to bring to potlucks because it travels well and pleases a crowd.

Ingredients

• Short pasta: 8 ounces of macaroni shells or elbow pasta. Look for a good quality semolina pasta for firm bite. Eight ounces dry yields about 4 generous servings once mixed with sauce.
• Boursin cheese: One round, roughly 4 ounces. The garlic and herb varieties work best. Allow it to come to room temperature so it melts smoothly into the sauce.
• White cheddar: One packed cup grated. Use a young white cheddar for a mild sharpness. Grating from a block gives better melting than pre shredded blends.
• Heavy cream and milk: One cup heavy cream and one half cup milk. The cream gives silkiness while a little milk stretches the sauce without thinning it too much.
• Salt: One half teaspoon. Start here and adjust after tasting since cheeses add saltiness.
• Roux base: Two tablespoons unsalted butter and two tablespoons all purpose flour. Cook the roux briefly to avoid a raw flour taste but do not brown it.
• Topping: One cup plain breadcrumbs and two tablespoons unsalted butter. Toasted breadcrumbs add texture and can be seasoned lightly with black pepper if desired.

Instructions

Cook the pasta: Bring a large pot of salted water to a rolling boil. Add 8 ounces of short pasta and cook until just shy of al dente according to package times. Reserve one half cup of pasta water, then drain the pasta in a colander. The reserved water helps adjust sauce consistency later. Prepare the roux: In a medium saucepan over medium heat melt two tablespoons of butter. Sprinkle in two tablespoons of flour and whisk continuously for one to two minutes until the mixture is pale and fragrant. This step cooks out raw flour flavor without allowing browning to occur. Build the sauce: Slowly whisk in one cup of heavy cream and one half cup of milk. Bring the mixture to a gentle simmer while whisking. Simmer for two to three minutes until the sauce thickens slightly and coats the back of a spoon. If it becomes too thick add a splash of the reserved pasta water to reach desired consistency. Incorporate cheeses: Lower the heat to low and add the whole round of Boursin, breaking it into pieces. Stir until fully melted. Add one cup packed grated white cheddar a little at a time, stirring until the sauce is smooth. Taste and add one half teaspoon of salt if needed. Combine with pasta: Return the drained pasta to the pot or a large mixing bowl. Pour the cheese sauce over the pasta and toss gently until every piece is coated. If the sauce seems tight add a tablespoon or two of reserved pasta water to loosen it while keeping creaminess. Prepare the topping: Melt two tablespoons of butter in a small skillet and stir in one cup plain breadcrumbs. Toast over medium heat until golden, stirring frequently so they brown evenly. Remove from heat and set aside. Bake: Transfer the coated pasta to an 8 by 8 inch baking dish. Sprinkle the toasted breadcrumbs evenly over the top. Bake in a preheated 375 degrees Fahrenheit oven for 12 to 15 minutes until the topping is golden and the sauce is bubbling at the edges. For extra color run under the broiler for one to two minutes while watching closely. Rest and serve: Let the dish rest five minutes before serving. The sauce will set slightly and be easier to portion. Garnish with a few chopped fresh herbs if desired.

Storage Tips

To store place leftovers in an airtight container and refrigerate for up to three days. For longer storage portion into freezer safe containers and freeze for up to three months. When reheating thaw overnight in the refrigerator if frozen. Reheat gently in a 325 degrees Fahrenheit oven with a splash of milk to restore creaminess, or microwave in 30 second intervals stirring between cycles to avoid hot spots. If topping has softened consider adding fresh breadcrumbs and toasting briefly in the oven for renewed crunch. Quality indicators include a pleasant dairy aroma and no off smells. Discard if any sourness or mold appears.

Ingredient Substitutions

If you cannot find Boursin use a soft herbed goat cheese or a cream cheese blended with minced garlic and fresh chopped herbs as a stand in. For a lighter dish swap half and half for heavy cream and reduce butter by one tablespoon. Gluten free breadcrumbs or crushed gluten free crackers work for the topping but adjust toasting time as they brown faster. Sharp cheddar may be replaced with Gruyere for a nuttier profile but note that melting characteristics differ so add slowly and stir to achieve a smooth finish.

Serving Suggestions

Serve this with a crisp green salad dressed with a lemon vinaigrette to cut through the richness. Roasted broccoli, green beans, or a simple arugula salad make bright companions. For a heartier meal add roasted chicken pieces or crisp pancetta scattered over the top. Garnish with a sprinkle of chopped parsley or chives to add color and freshness. For entertaining serve alongside roasted root vegetables and a light dessert such as poached pears or lemon bars.

Cultural Background

Mac and cheese is a beloved comfort dish in many countries. This version borrows the classic technique of a roux based sauce and integrates a French inspired soft cheese. Boursin was created in France in the 1960s and its herbed profile brings a subtle continental twist to an American staple. Regional variations of pasta bakes exist across Europe and the Americas with differences in pasta shapes, cheeses, and additional mix ins that reflect local tastes.

Seasonal Adaptations

In autumn add roasted butternut squash cubes for sweetness and color. In spring fold in blanched asparagus tips and lemon zest for brightness. For winter serve the casserole with roasted Brussels sprouts. Swap breadcrumbs for crushed toasted nuts in winter for a richer topping. The dish is flexible and adapts well to seasonal produce and holiday menus.

Meal Prep Tips

To prep ahead cook the pasta and make the sauce as directed then combine and transfer to the baking dish. Cover tightly and refrigerate for up to 24 hours before baking. Keep the breadcrumb topping separate and add it just before baking. This way you shorten oven time and still achieve a fresh crunchy top. For single serve portions divide into small oven safe containers and bake from chilled for 18 to 22 minutes.

There is comfort in making something both simple and a little special. This dish fits that description and has become one of my reliable go to meals for sharing. Try it once and you will likely find your own variations that become family favorites.