Ingredients
8 oz macaroni
2 tablespoons butter
2 tablespoons all-purpose flour
5.2 oz Boursin cheese (Garlic & Fine Herbs)
1 cup heavy cream
1 cup milk (whole, 2%, or plant-based)
1 teaspoon garlic powder
1.5 cups shredded mozzarella and cheddar cheese
1 cup breadcrumbs
Salt and pepper to taste
½ teaspoon sugar
Fresh parsley for garnish
Instructions
- Cook Pasta: Boil macaroni according to package instructions. Drain and set aside.
- Make Roux: Melt butter in a saucepan over medium heat. Whisk in flour for 1–2 minutes.
- Add Dairy: Gradually pour in milk and cream, whisking until thickened.
- Add Cheeses: Stir in shredded cheese and Boursin until fully melted and smooth.
- Combine Pasta and Sauce: Mix cooked macaroni into the cheese sauce until evenly coated.
- Assemble: Transfer mixture to a greased baking dish. Sprinkle with breadcrumbs.
- Bake: Preheat oven to 400°F. Bake for 5 minutes or until breadcrumbs are golden.
- Garnish and Serve: Sprinkle with fresh parsley before serving.
Notes
- Cheese Quality: Freshly shredded cheese melts better than pre-shredded.
- Sauce Consistency: If too thick, add a splash of milk to loosen.
- Breadcrumbs: Toast breadcrumbs before adding for extra crunch.
- Variations: Add cooked bacon, mushrooms, or a sprinkle of paprika for added flavor.
- Prep Time: 5 min
- Cook Time: 25 min