Easy Boursin Mac and Cheese

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18 Feb, 2026

Easy Boursin Mac and Cheese

This Boursin Mac and Cheese is perfect for any weeknight dinner! Creamy, indulgent pasta coated in a rich cheese sauce made with herb and garlic Boursin cheese. It's super easy to make in about 30 minutes and is topped with crispy, buttery breadcrumbs for the perfect finishing touch!

This Boursin Mac and Cheese is the ultimate comfort food with a gourmet twist! Tender pasta smothered in a velvety cheese sauce made with Boursin herb and garlic cheese and sharp white cheddar, then topped with golden, crunchy breadcrumbs. It's perfect for weeknight dinners, potlucks, holiday sides, or any time you're craving something rich and comforting!

This recipe comes together in one pot and takes just 30 minutes from start to finish. The Boursin cheese does all the heavy lifting with its built-in garlic and herb flavors, so you don't need a bunch of extra seasonings. The combination of creamy Boursin and sharp cheddar creates an incredibly smooth, luxurious sauce that coats every piece of pasta perfectly. This is comfort food at its finest!

If you want more delicious pasta recipes, you should definitely check out my baked ziti, creamy tuscan chicken pasta, or garlic parmesan pasta!

Why You'll Want to Make Boursin Mac and Cheese

The combination of Boursin and cheddar creates an incredibly rich, creamy texture that's next-level delicious.
Ready in just 25-35 minutes - fast enough for busy weeknights but fancy enough to impress!
Simple ingredients with big flavor - the Boursin cheese brings garlic and herb flavors without needing extra seasonings.
The crispy, buttery breadcrumb topping adds the perfect crunch to every bite.
This is regular mac and cheese elevated to gourmet status while keeping that cozy, familiar taste.
It reheats beautifully and actually tastes even better the next day!
Perfect for feeding a crowd or bringing to potlucks - everyone loves this recipe.
You can make it ahead and freeze it for easy future meals.

Recipe Ingredients

For the Pasta and Cheese Sauce:

short pasta - Macaroni is classic, but shells, penne, or rotini work great too! Choose a sturdy pasta with nooks that hold the sauce.
Boursin cheese - This is the star ingredient! The herb and garlic flavored round of soft, creamy cheese melts beautifully into the sauce. You'll find it in the specialty cheese section.
white cheddar cheese - Freshly grated sharp white cheddar adds tang and richness. Don't use pre-shredded - it has anti-caking agents that prevent smooth melting!
heavy cream - Creates that luxurious, velvety sauce texture. Don't skimp on this!
milk - Helps thin the sauce to the perfect consistency.
unsalted butter - Forms the base of the roux and adds richness.
all-purpose flour - Combined with butter to make a roux that thickens the cheese sauce.
salt - For the pasta water and to season the sauce.

For the Topping:

plain breadcrumbs - Regular or panko both work! The breadcrumbs get toasted in butter for extra flavor.
unsalted butter - For toasting the breadcrumbs to golden perfection.

About Boursin Cheese

Boursin is a soft, creamy French cheese that comes in a small round package (about 5.2 oz). The most common variety is the Garlic & Fine Herbs flavor, which is what I use for this recipe. The cheese is flavored with garlic, parsley, chives, and other herbs, so it brings tons of flavor to the sauce without you having to add any additional seasonings. You'll find it in the specialty cheese section of most grocery stores, usually near the brie and other soft cheeses. If you can't find Boursin, see my substitution suggestions below!

Step-by-Step Instructions

Step 1: Cook the pasta. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package directions until al dente (slightly firm to the bite). Drain the pasta well and set aside. Pro tip: Save about 1 cup of the pasta cooking water before draining - you can use it to thin the sauce if needed!

Step 2: Make the roux. In the empty pasta pot (or a separate large saucepan), melt 2 tablespoons of butter over medium heat. Add the flour and whisk constantly for about 1-2 minutes until the mixture is bubbly, smooth, and no longer smells raw. This cooks off the flour taste and creates the base for your sauce.

Step 3: Add the cream. Gradually pour in the heavy cream while whisking constantly to prevent lumps from forming. Continue whisking until the mixture is smooth and begins to thicken slightly, about 2-3 minutes.

Step 4: Melt in the cheese. Remove the pot from heat and let it cool for about 30 seconds (this prevents the cheese from seizing). Add the entire round of Boursin cheese (unwrapped!) and the grated white cheddar. Stir gently with a wooden spoon or whisk until both cheeses are completely melted and the sauce is smooth and creamy.

Step 5: Adjust consistency. If the sauce seems too thick, gradually add the milk, a little at a time, stirring after each addition until you reach your desired consistency. The sauce should coat the back of a spoon but still be pourable. Taste and add a pinch of salt if needed (the cheeses are already salty, so you might not need any!).

Step 6: Combine pasta and sauce. Add the cooked, drained pasta to the cheese sauce. Stir gently but thoroughly to coat every piece of pasta with the creamy sauce. Let it sit for 1-2 minutes - the sauce will thicken slightly as it cools. If it gets too thick, add a splash of reserved pasta water to loosen it up.

Step 7: Toast the breadcrumbs. While the pasta sits, melt the remaining 2 tablespoons of butter in a small skillet over medium heat. Add the breadcrumbs and cook, stirring frequently, until they're golden brown and fragrant (about 2-3 minutes). Remove from heat immediately so they don't burn.

Step 8: Serve. Transfer the mac and cheese to serving bowls or a large serving dish. Sprinkle the toasted breadcrumbs generously over the top. Serve immediately while it's hot and creamy! If desired, garnish with fresh chopped parsley for a pop of color.

What Kind of Pasta Should I Use?

Macaroni is the classic choice for mac and cheese, but you don't have to stick with it if you have other pasta shapes on hand. Short pasta shapes like penne, shells, or rotini work great because they have nooks and crannies that hold onto all that creamy cheese sauce. Cavatappi (corkscrew pasta) is one of my favorites because the spirals really grab the sauce!

The key is choosing a pasta that's sturdy enough to hold up to the sauce and has enough surface area to capture all that cheesy goodness. Whatever shape you pick, make sure to cook it just until al dente since the pasta will continue to absorb sauce as it sits, and you don't want it to become mushy.

Substitution Options

This creamy mac and cheese is pretty adaptable! Here are some swaps you can make:

Boursin cheese: If you can't find Boursin, mix 4 oz of softened cream cheese with 1 teaspoon garlic powder and 1 tablespoon of fresh chopped herbs (parsley, chives, or basil). Goat cheese also works for a similar tangy flavor.

White cheddar: Regular sharp cheddar works great too! For extra richness, try gruyere, fontina, or a combination of cheeses. Just avoid pre-shredded cheese - it doesn't melt as smoothly.

Heavy cream: You can use half-and-half instead, though the sauce won't be quite as rich. If using regular milk, add an extra tablespoon of butter.

Breadcrumbs: Panko breadcrumbs give extra crunch, or make your own by toasting torn bread in the oven. Mix in some grated parmesan for extra flavor!

Make it spicy: Add a pinch of red pepper flakes or a dash of hot sauce to the cheese sauce.

Tips and Tricks

Use freshly grated cheese - Pre-shredded cheese has anti-caking agents that prevent smooth melting. Grate your own from a block!
Don't add cheese to boiling liquid - Always remove from heat and let cool slightly before adding cheese to prevent it from seizing and becoming grainy.
Cook the roux properly - Cook the butter and flour mixture for at least 1-2 minutes to eliminate the raw flour taste.
Whisk constantly - When adding the cream to the roux, whisk constantly to prevent lumps.
Save pasta water - The starchy water is perfect for thinning the sauce if needed.
Don't overcook the pasta - Cook to al dente only - it will continue to absorb sauce as it sits.
Toast the breadcrumbs in butter - This adds incredible flavor and crunch. Don't skip this step!
Taste and adjust - The Boursin and cheddar are already salty, so taste before adding extra salt.
Serve immediately - Mac and cheese is best when it's hot and freshly made!

Common Mistakes to Avoid

Adding cheese to boiling liquid: This is the biggest mistake! It causes the cheese to seize up and become grainy. Always remove from heat and let cool slightly first.

Using pre-shredded cheese: The anti-caking agents in bagged cheese prevent smooth melting and can leave you with a clumpy sauce. Always grate your own!

Not cooking the roux long enough: Cook the butter and flour for at least 2-3 minutes to eliminate the raw flour taste.

Overbaking the breadcrumbs: If you broil the top, watch carefully! It only takes 2-3 minutes and can burn quickly.

Overcooking the pasta: Always cook to al dente. The pasta continues absorbing liquid, so if it's already soft, it'll become mushy.

What to Serve With Boursin Mac and Cheese

This rich and creamy mac and cheese is perfect on its own, but I love pairing it with something fresh to balance all that cheesy goodness!

Simple green salad - Arugula or spinach salad with lemon vinaigrette cuts through the richness
Grilled proteins - Grilled chicken, pan-seared pork chops, or grilled salmon
Roasted vegetables - Steamed broccoli or roasted Brussels sprouts complement the herbs in the Boursin
Garlic bread - Because you can never have too much carbs!
Cherry tomatoes - Fresh or roasted cherry tomatoes add a nice acidic balance

Make-Ahead and Storage Tips

Make-Ahead: You can prepare this mac and cheese up to the point of adding the breadcrumb topping. Cover and refrigerate for up to 2 days. When ready to serve, let it come to room temperature for 20 minutes, add the toasted breadcrumbs, and heat through.

Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days. The Boursin and cheddar flavors actually meld together even better the next day! Cover tightly with foil or plastic wrap to prevent drying out.

Freeze: You can freeze this mac and cheese for up to 3 months in a freezer-safe dish. I recommend freezing it before adding the breadcrumb topping, then adding fresh toasted breadcrumbs when you're ready to serve. Make sure it's completely cooled before freezing to avoid freezer burn.

Reheat: Cover with foil and bake at 350°F for 20-25 minutes until heated through. If it seems dry, splash in a little extra milk or cream before reheating. For individual portions, microwave on 50% power, stirring halfway through to heat evenly.

Variations to Try

Bacon Mac and Cheese: Stir in crispy crumbled bacon along with the pasta
Veggie Mac: Add roasted broccoli, cauliflower, or peas
Lobster Mac: Fold in cooked lobster meat for an ultra-luxe version
Truffle Mac: Add a drizzle of truffle oil before serving
Buffalo Chicken Mac: Mix in shredded rotisserie chicken and buffalo sauce
Sun-Dried Tomato: Add chopped sun-dried tomatoes for a Mediterranean twist
Jalapeño Popper Mac: Mix in diced jalapeños and top with extra crispy bacon

Common Questions

Can I make this ahead of time? Yes! Prepare everything through step 6, cover, and refrigerate up to 2 days. Toast fresh breadcrumbs when ready to serve and reheat gently.

Can I bake this instead of serving stovetop? Absolutely! Transfer to a greased 9x13 baking dish, top with breadcrumbs, and bake at 350°F for 20-25 minutes until bubbly.

What if I can't find Boursin cheese? Mix softened cream cheese with garlic powder and fresh herbs, or use another herb-flavored soft cheese.

Why is my sauce grainy? This happens if the cheese got too hot or if you used pre-shredded cheese. Always remove from heat before adding cheese and use freshly grated!

Can I use different cheeses? Yes! Gruyere, fontina, or smoked gouda all work beautifully. The Boursin is the star though, so keep that!

Is this kid-friendly? Most kids love it! The garlic and herbs in Boursin are mild. If your kids are picky, you might start with half Boursin and half plain cream cheese.

Want to Try More Comfort Food Recipes?

Classic Baked Macaroni and Cheese
Creamy Tuscan Chicken Pasta
One-Pot Garlic Parmesan Pasta
Baked Ziti with Italian Sausage
Creamy Alfredo Pasta

Recipe

Easy Boursin Mac and Cheese

This Easy Boursin Mac and Cheese is perfect for weeknight dinners! Creamy, indulgent, and ready in just 30 minutes!

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Main Course, Side Dish
Cuisine: American
Servings: 4 servings
Calories: 606 kcal per serving

Equipment

Large Pot (for cooking pasta)
Saucepan or Large Pot (for cheese sauce)
Whisk
Wooden Spoon or Spatula
Small Skillet (for toasting breadcrumbs)
Measuring Cups and Spoons
Box Grater (for cheese)

Ingredients

For the pasta and cheese sauce:

8 oz short pasta (macaroni, shells, penne, or rotini)
1 round (5.2 oz) Boursin cheese (garlic & herbs flavor)
1 cup white cheddar cheese, freshly grated and packed
1 cup heavy cream
½ cup milk
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
½ teaspoon salt (for pasta water)

For the topping:

1 cup plain breadcrumbs (or panko)
2 tablespoons unsalted butter

Instructions

Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain well and set aside. Save about 1 cup of pasta water in case you need to thin the sauce.
Make the roux: In the empty pasta pot or a large saucepan, melt 2 tablespoons of butter over medium heat. Whisk in the flour and cook, stirring constantly, for 1-2 minutes until bubbly and smooth with no raw flour smell.
Add the cream: Gradually pour in the heavy cream while whisking constantly to prevent lumps. Continue whisking until smooth and slightly thickened, about 2-3 minutes.
Melt the cheese: Remove from heat and let cool for 30 seconds. Add the entire round of Boursin cheese and the grated white cheddar. Stir gently until both cheeses are completely melted and the sauce is smooth and creamy.
Adjust consistency: If the sauce is too thick, gradually add the milk, stirring after each addition, until you reach a smooth, velvety consistency. Taste and adjust salt if needed (the cheeses are salty, so you may not need any).
Combine: Add the cooked pasta to the cheese sauce. Stir gently until every piece is coated. Let sit 1-2 minutes to thicken slightly. Add a splash of reserved pasta water if needed to loosen.
Toast breadcrumbs: In a small skillet, melt the remaining 2 tablespoons of butter over medium heat. Add breadcrumbs and cook, stirring frequently, until golden brown and fragrant (2-3 minutes). Remove from heat.
Serve: Transfer mac and cheese to serving bowls or a large dish. Sprinkle toasted breadcrumbs generously over the top. Serve hot! Garnish with fresh chopped parsley if desired.

Notes

Use freshly grated cheese - Pre-shredded cheese doesn't melt smoothly. Grate your own from a block!
Don't add cheese to boiling liquid - Remove from heat first to prevent grainy texture.
Cook the roux properly - Cook for at least 1-2 minutes to eliminate raw flour taste.
Save pasta water - The starchy water is perfect for thinning sauce if needed.
Boursin varieties - Garlic & Fine Herbs is the most common, but any flavor works!
The mac and cheese actually tastes better the next day as flavors meld together.
Stores in the refrigerator for up to 4 days or freezer for up to 3 months.

Nutrition

Easy Boursin Mac and Cheese

Easy Boursin Mac and Cheese

Why You'll Want to Make Boursin Mac and Cheese