Boursin Mac & Cheese
Laurie
From Bermuda’s famous Waterlot Inn. Thanks Di!
ingredients
- 2 cups milk, scalded
- 2 cups heavy cream
- 4 Tb Butter
- 1/3 cup flour
- 1/2 Tb garlic, minced
- 16 oz (4 cups) grated cheese: equal parts Swiss, Provolone and Cheddar
- 1/4 cup grated Parmesan cheese
- 1/2 wheel of Boursin cheese
- 1 tsp salt
- 1/2 tsp fresh pepper
- 14 oz dry elbow or corkscrew pasta, cooked until al dente
- optional: truffle oil
directions
- 1
Preheat oven to 375.
- 2
Melt butter, add flour to make a roux. Cook for 3 min, gradually stir in the scalded milk and cream. Add garlic and simmer mixture on low heat for about 20 min, stirring frequently. Remove from heat and whisk in the parmesan, boursin and one half of the grated cheese mixture. Add salt and pepper. Let sauce cool a bit and combine with the cooked pasta. Spoon into a buttered casserole dish and top with remaining cheese, drizzle with truffle oil if using. Bake for about 20-30 min, or until the cheese is nicely browned and bubbly.
Source: Laurie
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