Macaroni Cheese with Boursin Blue Cheese, Truffle & Chive
By Boursin
Published on 02 February 2026
This is not just a midweek meal, this is a sophisticated upgrade to a family favourite. By swapping traditional cheddar for creamy Boursin and adding a touch of truffle paste, you can transform a simple pasta dish into an indulgent, restaurant-quality experience. It is the perfect easy winner for those busy evenings when you want something that feels special but remains fuss-free.Time and servings
30 minsTotal time
4Servings
5 minsPrep time
25 minsCooking time
Ingredients
- 250g macaroni pasta
- 600ml milk
- 8 thyme sprigs
- 2 bay leaves
- 50g butter
- 4 garlic cloves, finely chopped
- 50g plain flour
- 15g dijon mustard
- 150g Boursin Blue Cheese Flavour
- 10g truffle paste
- 1 tsp black pepper
- 30g panko breadcrumbs, toasted
- 10g chives, finely chopped, to garnish
Method
Step 1
Cook the macaroni in a pan of boiling salted water according to the pack instructions until al dente. Drain and set aside.Step 2
Put the milk, thyme and bay leaves in a pot over a low-medium heat. Warm gently for 10 mins to infuse, then strain and discard the herbs.Step 3
In a separate pan, melt the butter and add the garlic. Cook for 2–3 mins, then stir in the flour. Cook for a further 2 mins, stirring constantly.Step 4
Gradually whisk the warm infused milk into the roux for 5 mins until smooth. Bring to a gentle simmer.Step 5
Remove from the heat and stir in the dijon mustard, 100g Boursin, truffle paste and black pepper. Mix until creamy and smooth.Step 6
Add the cooked macaroni and the remaining 50g Boursin to the sauce; mix well until fully incorporated.Step 7
Divide between bowls and top with the panko breadcrumbs and a sprinkle of chives.