Description
A delightful twist on classic mac and cheese, elevated with creamy Boursin cheese and sharp cheddar for a luxurious dining experience.
Ingredients
Scale
- 8 ounces elbow macaroni
- 2 cups water
- 1 cup milk
- 1 package (5.2 ounces) Boursin cheese
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
- Chopped parsley for garnish (optional)
Instructions
- Cook the Pasta: Begin by boiling water in a large pot. Add your elbow macaroni and cook according to the package instructions until al dente. Drain and set aside.
- Combine with Liquid: In the same pot, combine the cooked macaroni with 2 cups of water and 1 cup of milk.
- Simmer: Bring the mixture to a gentle simmer over medium heat, stirring occasionally.
- Melt the Cheeses: Stir in the Boursin cheese and cheddar cheese. Mix until melted and creamy, creating a tantalizingly rich sauce.
- Season: Add salt and pepper to taste, adjusting the seasoning as you please.
- Serve and Garnish: Serve your mac and cheese hot, garnished with fresh chopped parsley for an extra layer of flavor and freshness.
Notes
Make-ahead Tip: Prepare the mac and cheese mixture a day in advance and refrigerate it. To reheat, warm gently on the stove. Alternatives include adding a crispy topping by baking with breadcrumbs.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 40mg