Description
A creamy and flavorful twist on traditional mac and cheese using Boursin cheese.
Ingredients
Scale
- 8 oz elbow macaroni
- 1 cup Boursin cheese
- 2 cups milk
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1/2 cup shredded cheddar cheese
- Salt and pepper to taste
Instructions
- Cook the elbow macaroni according to package instructions; drain and set aside.
- In a saucepan, melt the butter over medium heat.
- Add the flour and whisk until smooth, cooking for about 1 minute.
- Gradually add the milk, whisking continuously until the mixture thickens.
- Stir in the Boursin cheese and cheddar cheese until melted and smooth.
- Add the cooked macaroni to the cheese sauce and mix well.
- Season with salt and pepper to taste.
- Serve hot and enjoy!
Notes
- For a spicier version, add red pepper flakes.
- Can be topped with breadcrumbs for added crunch.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 60mg