Ingredients
- 8 ounces macaroni or similar short pasta (such as penne, fusilli, or cavatappi)
- 1 round block of Boursin cheese (garlic and herb flavor recommended)
- 1 cup freshly grated white cheddar cheese, packed (avoid pre-shredded cheese, as it does not melt as well)
- 1 cup heavy cream
- ½ cup milk
- ½ teaspoon salt
- 1 cup breadcrumbs
- 4 tablespoons butter
- 2 tablespoons flour
- 1 cup cooked chicken or beef, shredded or diced (optional for added protein)
Instructions
1. Cook the Pasta
Fill a large pot with water and bring it to a rolling boil over high heat. Add a generous amount of salt to season the pasta. Once boiling, add the macaroni and cook according to the package instructions until al dente. Drain the pasta and set it aside.
2. Prepare the Cheese Sauce
In the same pot or a separate pan, melt 2 tablespoons of butter over medium heat. Once melted, add the flour and whisk continuously until it forms a smooth paste. This mixture, known as a roux, thickens the sauce and helps it coat the pasta evenly. Cook for about one minute to remove any raw flour taste.
Slowly pour in the heavy cream while whisking to prevent lumps. Once the cream is incorporated, add the Boursin cheese and white cheddar. Stir until both cheeses have melted completely and the sauce is smooth. If the sauce becomes too thick, gradually add the milk, stirring continuously to reach the desired consistency.
3. Combine the Pasta and Sauce
Add the drained pasta to the cheese sauce, stirring to coat every piece evenly. If the sauce thickens too quickly, add a splash of milk to loosen it up. Taste and adjust the seasoning with a pinch of salt if needed.
4. Add Protein (Optional)
For a heartier dish, add shredded chicken or cooked beef to the pasta and sauce mixture. Stir well to ensure the protein is evenly distributed throughout the dish.
5. Toast the Breadcrumb Topping
In a small pan, melt the remaining 2 tablespoons of butter over medium heat. Add the breadcrumbs and stir until golden brown and crispy. This adds a satisfying crunch to the mac and cheese, balancing the creamy texture.
6. Assemble and Serve
Transfer the mac and cheese to a serving dish and sprinkle the toasted breadcrumbs evenly over the top. Serve immediately while warm and creamy.
Notes
Common Mistakes and How to Avoid Them
- Sauce Too Thick: If the sauce becomes too thick, add small amounts of milk while stirring to loosen it.
- Cheese Not Melting Smoothly: Avoid using pre-shredded cheese, which contains anti-caking agents that prevent smooth melting. Use freshly grated cheese instead.
- Grainy Sauce: Overheating cheese can cause it to become grainy. Keep the heat at medium and stir continuously to prevent this issue.
- Burnt Breadcrumbs: Toasting breadcrumbs requires constant attention. Stir frequently and remove from heat as soon as they turn golden brown.
Time-Saving Tips
- Prepping Ingredients: Measure and prepare all ingredients before starting to cook for a smoother process.
- One-Pot Cooking: Cooking the pasta and sauce in the same pot reduces cleanup time. Just ensure the pot is wiped clean before making the sauce.
- Make Ahead: The cheese sauce can be made a day in advance and stored in the refrigerator. Reheat gently on the stove, adding a little milk to restore the creamy texture.
- Prep Time: 5 minutes
- Cook Time: 15 minutes