This creamy Boursin Mac and Cheese is a game-changer for anyone who loves comfort food but lacks the time for a traditional baked roux. By using just four high-quality ingredients, you can have a gourmet-style pasta on the table in less than 20 minutes. It is the perfect solution for a quick weeknight dinner or a crowd-pleasing holiday side dish.
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Why You Will Love This Recipe
You will love this recipe because it eliminates the stress of making a traditional cheese sauce. Instead of worrying about flour clumps in a roux or a sauce that separates, this method uses evaporated milk and Boursin cheese to create a perfectly stable, velvety texture every time. It is incredibly rich, packed with the signature garlic and herb flavors of Boursin, and requires minimal cleanup. Whether you are a beginner cook or a seasoned pro, the efficiency and flavor of this Boursin Mac and Cheese will make it a permanent fixture in your recipe rotation.
Ingredients for Boursin Mac And Cheese
- Kosher salt for the pasta water and seasoning
- 12 oz. fusilli corti bucati or your favorite short pasta shape
- 1 (12-oz.) can evaporated milk (approximately 1½ cups)
- 2 (5.3-oz.) packages Garlic & Herb Boursin cheese
Step-by-Step Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until it reaches an al dente texture according to the package directions. Before draining, reserve at least ½ cup of the starchy pasta water.
- While the pasta cooks, place a large saucepan over medium-low heat. Pour in the evaporated milk and bring it to a gentle simmer.
- Add both packages of Boursin cheese to the simmering milk. Stir continuously until the cheese is completely melted and the mixture is well combined, which should take about 3 minutes.
- Continue to simmer the sauce, stirring occasionally, for another 2 to 3 minutes until it becomes slightly thickened and glossy. Season the sauce with ½ teaspoon of kosher salt.
- Add the cooked pasta directly into the sauce along with a splash of the reserved pasta water. Stir gently over medium-low heat until the sauce thoroughly coats the pasta. If the sauce is too thick, add more pasta water a tablespoon at a time. Taste and add more salt if needed before serving.
Expert Tips / Pro Tips
To ensure your Boursin Mac and Cheese turns out perfectly, always use evaporated milk rather than regular fresh milk. Evaporated milk has a lower water content, making it much more resistant to curdling when heated and giving the sauce a creamier mouthfeel without the need for thickeners like cornstarch. Another pro tip is to choose a pasta shape with plenty of surface area, such as fusilli or shells, which allows the sauce to get trapped in the curves for a more flavorful bite. Finally, do not skip the step of reserving pasta water; the starch in that water is the secret to helping the sauce emulsify and stick to the noodles perfectly.
While the Garlic & Herb Boursin is the classic choice for this dish, you can easily swap it for other Boursin flavors like Shallot & Chive or Black Pepper for a different flavor profile. If you cannot find fusilli corti bucati, penne, cavatappi, or traditional elbow macaroni work beautifully as substitutions. For those looking to add more protein, try stirring in some rotisserie chicken, crispy bacon bits, or sautéed shrimp at the very end. You can also add a nutritional boost by tossing in some steamed broccoli florets or fresh baby spinach while the sauce is simmering.
Serving Suggestions
This Boursin Mac and Cheese is rich enough to stand alone as a main course, perhaps paired with a crisp green salad tossed in a light vinaigrette to balance the decadence. If you are serving it as a side dish, it pairs exceptionally well with roasted chicken, grilled steak, or even as a modern addition to a traditional Thanksgiving spread. For a bit of texture, you can top individual servings with a sprinkle of toasted Panko breadcrumbs or fresh chopped parsley just before bringing it to the table.
This dish is best enjoyed immediately while the sauce is at its glossiest. However, if you have leftovers, they can be stored in an airtight container in the refrigerator for 3 to 5 days. Freezing is not recommended for this particular recipe, as the creamy sauce may lose its smooth texture once thawed. When reheating, the sauce will likely have thickened significantly in the fridge. To restore its creaminess, reheat the pasta on the stovetop over low heat with a splash of evaporated milk or water, stirring gently until it reaches your desired consistency.
Nutrition Information
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 650 kcal |
| Servings | 4-6 |
| Prep Time | 5 minutes |
| Total Time | 20 minutes |
Frequently Asked Questions
Can I use regular milk instead of evaporated milk?
While you can use regular whole milk, the results will not be as creamy or stable. Evaporated milk is the secret to this recipe because it acts as an emulsifier, preventing the cheese from separating and ensuring a velvety sauce without a roux.
Is Boursin cheese the same as cream cheese?
Boursin is a brand of Gournay cheese, which is similar to cream cheese but has a much more crumbly yet creamy texture and is typically pre-seasoned with herbs and garlic. It melts more easily into sauces than standard block cream cheese.
Can I bake this mac and cheese?
This specific recipe is designed as a stovetop mac and cheese. If you choose to bake it, the sauce may absorb into the pasta too much, leaving it dry. If you want a baked finish, consider adding an extra half-cup of milk and topping it with breadcrumbs before a very quick broil.
What if I can’t find fusilli corti bucati?
No problem! Any short pasta shape that has “nooks and crannies” will work. Look for shapes like campanelle, orecchiette, or even large elbows to ensure you get plenty of sauce in every bite.
Creamy Boursin Mac and Cheese
Ingredients
Method
- Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until it reaches an al dente texture according to the package directions. Before draining, reserve at least ½ cup of the starchy pasta water.Kosher salt, 12 oz. fusilli corti bucati
- While the pasta cooks, place a large saucepan over medium-low heat. Pour in the evaporated milk and bring it to a gentle simmer.1 can evaporated milk
- Add both packages of Boursin cheese to the simmering milk. Stir continuously until the cheese is completely melted and the mixture is well combined, which should take about 3 minutes.2 packages Garlic & Herb Boursin cheese
- Continue to simmer the sauce, stirring occasionally, for another 2 to 3 minutes until it becomes slightly thickened and glossy. Season the sauce with ½ teaspoon of kosher salt.Kosher salt
- Add the cooked pasta directly into the sauce along with a splash of the reserved pasta water. Stir gently over medium-low heat until the sauce thoroughly coats the pasta. If the sauce is too thick, add more pasta water a tablespoon at a time. Taste and add more salt if needed before serving.12 oz. fusilli corti bucati, Kosher salt