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Macaroni Cheese with Boursin Blue Cheese Flavour, Truffle & Chive

By Boursin
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…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

13 total
  • 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

7 steps

  1. Step 1

    Cook the macaroni in a pan of boiling salted water according to the pack instructions until al dente. Drain and set aside.

  2. 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.

  3. 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.

  4. Step 4

    Gradually whisk the warm infused milk into the roux for 5 mins until smooth. Bring to a gentle simmer.

  5. Step 5

    Remove from the heat and stir in the dijon mustard, 100g Boursin, truffle paste and black pepper. Mix until creamy and smooth.

  6. Step 6

    Add the cooked macaroni and the remaining 50g Boursin to the sauce; mix well until fully incorporated.

  7. Step 7

    Divide between bowls and top with the panko breadcrumbs and a sprinkle of chives.