Boursin Mac And Cheese With Roasted Red Pepper Swirl

Mac and cheese is a classic for a reason – it’s pure comfort in a bowl! But we’re taking this beloved dish to the next level with the addition of creamy, garlicky Boursin cheese and a vibrant swirl of roasted red pepper. This isn’t your average mac; it’s a sophisticated, flavorful experience that’s surprisingly easy to make. The Boursin adds a tang and herbaceousness that cuts through the richness, while the roasted red pepper provides a touch of sweetness and visual appeal. Get ready to impress your family and friends (or just treat yourself!) with this unforgettable Boursin Mac and Cheese with Roasted Red Pepper Swirl.

What You’ll Need: The Ingredient Lineup

• 250g (9oz) Elbow Macaroni: We’re using classic elbow macaroni for that nostalgic mac and cheese shape. Choose a high-quality brand for the best texture – you want it to hold its shape well during cooking and in the sauce.
• 30g (2 Tbsp) Butter: Unsalted butter is preferred, as it allows you to control the saltiness of the sauce. It forms the base of our roux, creating a smooth and creamy foundation.
• 30g (2 Tbsp) All-Purpose Flour: This is the other half of our roux. The flour thickens the milk and cream, creating that signature mac and cheese consistency.
• 300ml (1 ¼ cup) Whole Milk: Whole milk provides the best richness and flavor. Lower-fat milks can be used, but the sauce may be less creamy.
• 150ml (⅔ cup) Heavy Cream: Heavy cream elevates the sauce to luxurious levels of creaminess. Don’t skimp on this – it’s what makes this mac and cheese truly special!
• 150g (5oz) Boursin Cheese, Softened: The star of the show! Boursin is a creamy, herb-and-garlic infused cheese that adds incredible flavor. Make sure it’s softened to room temperature for easy incorporation.
• 100g (3½oz) Sharp Cheddar, Grated: Sharp cheddar provides a classic mac and cheese flavor and a lovely golden color. Freshly grated cheddar melts more smoothly than pre-shredded.
• ½ cup (about 1 small) Roasted Red Pepper, Peeled and Pureed: Roasting the red pepper brings out its natural sweetness. You can roast your own or use jarred roasted red peppers (drained and patted dry). Pureeing it creates a beautiful swirl in the finished dish.
• ½ tsp Smoked Paprika: Adds a subtle smoky depth to the roasted red pepper swirl, complementing the other flavors.
• 1 Clove Garlic, Minced: Freshly minced garlic provides a pungent aroma and flavor that enhances the Boursin cheese.
• Salt and Freshly Ground Black Pepper, to Taste: Essential for seasoning! Adjust to your preference.
• 50g (½ cup) Panko Breadcrumbs: Panko breadcrumbs create a wonderfully crispy topping. Their larger flakes provide a better texture than regular breadcrumbs.
• 1 Tbsp Olive Oil: Used to toss with the panko breadcrumbs, helping them crisp up beautifully in the oven.
• 2 Tbsp Fresh Chives, Finely Chopped (for garnish): Adds a fresh, herbaceous finish and a pop of color.

Substitutions & Variations

Don’t have an ingredient on hand? No problem! Here are a few easy substitutions:

• Boursin Cheese: If you can’t find Boursin, you can substitute with a combination of cream cheese (100g) mixed with 1 tablespoon of finely chopped fresh herbs (chives, parsley, thyme) and ½ teaspoon of garlic powder.
• Sharp Cheddar: Monterey Jack, Gruyere, or Colby Jack are all good alternatives.
• Elbow Macaroni: Shells, cavatappi, or rotini will also work well.
• Roasted Red Pepper: You can use a different roasted pepper, like yellow or orange, for a different flavor profile.

Let’s Make Boursin Mac and Cheese: A Step-by-Step Guide

1. Cook the Macaroni: Bring a large pot of generously salted water to a rolling boil. Add the elbow macaroni and cook according to package directions, but aim for *al dente* – about 7-8 minutes. This ensures the pasta holds its shape and doesn’t become mushy in the sauce. Drain the macaroni thoroughly and set aside. Don’t rinse it; the starch helps the sauce adhere.
2. Create the Roux: In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the all-purpose flour. Cook, stirring constantly, for 1 minute. This creates a *roux*, the base for a smooth and creamy sauce. Cooking the roux removes the raw flour taste.
3. Build the Cheese Sauce: Gradually whisk in the milk and heavy cream, continuing to stir constantly. This prevents lumps from forming. Continue stirring until the mixture thickens and lightly bubbles – this should take about 5 minutes. The sauce is ready when it coats the back of a spoon.
4. Incorporate the Boursin and Cheddar: Reduce the heat to low. Add the softened Boursin cheese and grated cheddar cheese to the sauce. Stir continuously until the cheeses are completely melted and the sauce is smooth and homogenous. Season with minced garlic, salt, and freshly ground black pepper to taste. Remember Boursin is already salty, so start with a small amount of salt and adjust as needed.
5. Prepare the Roasted Red Pepper Swirl: In a small bowl, combine the roasted red pepper puree with the smoked paprika and a pinch of salt. Mix well until the color is uniform. The smoked paprika enhances the sweetness of the roasted red pepper and adds a subtle smoky depth.
6. Combine Pasta and Sauce: Fold half of the prepared cheese sauce into the cooked macaroni, ensuring all the pasta is evenly coated. This initial coating helps the swirl effect stand out.
7. Create the Swirl: Transfer the macaroni and cheese mixture to a 20 x 30 cm (8 x 12 in) baking dish. Drizzle the roasted red pepper puree over the pasta. Then, dollop the remaining cheese sauce on top. Using the back of a spoon or a knife, gently swirl the red pepper puree and cheese sauce together to create visible orange ribbons throughout the mac and cheese. Avoid overmixing, as you want distinct swirls.
8. Add the Panko Topping: In a small bowl, toss the panko breadcrumbs with olive oil. Sprinkle the seasoned panko breadcrumbs evenly over the surface of the mac and cheese. The panko provides a delightful crispy texture.
9. Bake to Golden Perfection: Bake in the preheated oven for 20-25 minutes, or until the topping is golden brown and the sauce is bubbling. The bubbling indicates the mac and cheese is heated through and the sauce is perfectly melted.
10. Rest, Garnish, and Serve: Remove from the oven and let rest for 5 minutes before serving. This allows the sauce to set slightly. Finish by scattering the chopped fresh chives over the top and drizzling a thin line of extra roasted red pepper puree for a beautiful contrast.

Why Boursin Makes All the Difference

Boursin cheese is the secret weapon in this mac and cheese. Its creamy, herbaceous flavor profile elevates the dish beyond a standard cheddar-based mac. The garlic and herb blend within Boursin adds a complexity that complements the sweetness of the roasted red pepper beautifully. It melts incredibly smoothly, creating a luxuriously rich sauce without needing a lot of extra ingredients.

Roasting Your Own Red Peppers

While jarred roasted red peppers are convenient, roasting your own takes the flavor to another level. To roast red peppers, place them directly on a gas stovetop burner over medium-high heat, turning frequently, until the skin is blackened and blistered on all sides. Alternatively, you can broil them in the oven. Place the blackened peppers in a bowl and cover with plastic wrap for 10-15 minutes to steam. This makes peeling the skin much easier. Once cooled, peel off the skin, remove the seeds, and puree the flesh. The resulting flavor is far more vibrant and smoky than store-bought versions.

Tips for a Perfectly Creamy Sauce

The key to a smooth, lump-free cheese sauce is patience and consistent stirring. Add the milk and cream gradually, whisking constantly to incorporate it into the roux. Don’t rush the process! Keeping the heat at medium-low also helps prevent scorching. If you do encounter a few lumps, you can strain the sauce through a fine-mesh sieve for a perfectly silky texture.

Variations and Add-Ins

Feel free to customize this Boursin Mac and Cheese! Consider adding cooked bacon or pancetta for a smoky, salty crunch. Sautéed mushrooms or caramelized onions would also be delicious additions. For a spicier kick, add a pinch of cayenne pepper to the cheese sauce or a dash of hot sauce to the roasted red pepper puree. You can also experiment with different types of cheese, such as Gruyere or Fontina.

Frequently Asked Questions

Can I make this ahead of time?

Yes, you can assemble the mac and cheese up to a day in advance. Cover and refrigerate. Add a few extra minutes to the baking time when cooking from cold.

Can I use different pasta shapes?

Absolutely! Shells, cavatappi, or rotini would all work well. Just adjust the cooking time accordingly.

Is it possible to make this without heavy cream?

While heavy cream contributes to the richness, you can substitute it with more whole milk. The sauce may be slightly less thick, but it will still be delicious.

Save this Recipe for Later!

Enjoy this incredibly flavorful and comforting Boursin Mac and Cheese with Roasted Red Pepper Swirl! Don’t forget to save this recipe to your Pinterest board for easy access later.

Boursin Mac And Cheese With Roasted Red Pepper Swirl

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• Author: Elina Mirkle
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Diet: General

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Description

This Boursin Mac and Cheese with Roasted Red Pepper Swirl elevates a classic comfort food with creamy Boursin cheese and a vibrant roasted red pepper flavor. It’s a surprisingly easy and impressive dish to make!

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Ingredients

Scale 1x2x3x

• 250g (9oz) Elbow Macaroni
• 30g (2 Tbsp) Butter
• 30g (2 Tbsp) All-Purpose Flour
• 300ml (1 ¼ cup) Whole Milk
• 150ml (⅔ cup) Heavy Cream
• 150g (5oz) Boursin Cheese, Softened
• 100g (3½oz) Sharp Cheddar, Grated
• ½ cup Roasted Red Pepper, Pureed
• ½ tsp Smoked Paprika
• 1 Clove Garlic, Minced
• Salt and Pepper, to Taste
• 50g (½ cup) Panko Breadcrumbs
• 1 Tbsp Olive Oil
• 2 Tbsp Fresh Chives, Chopped

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Instructions

1. Cook the Macaroni: Boil macaroni until al dente, then drain.
2. Create the Roux: Melt butter, whisk in flour, and cook for 1 minute.
3. Build the Cheese Sauce: Gradually whisk in milk and cream until thickened.
4. Incorporate Cheeses: Add Boursin and cheddar, stir until melted and smooth.
5. Prepare Red Pepper Swirl: Combine red pepper puree and smoked paprika.
6. Combine & Swirl: Coat pasta with sauce, swirl in red pepper puree.
7. Add Topping: Sprinkle with oiled panko breadcrumbs.
8. Bake: Bake until golden brown and bubbly (20-25 minutes).
9. Rest & Garnish: Let rest, then garnish with chives.

Notes

For a smoother sauce, add milk gradually and stir constantly. Roasting your own red peppers enhances the flavor.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Pasta
• Method: Bake
• Cuisine: American

Nutrition

• Serving Size: 1 cup
• Calories: 450 kcal
• Sugar: 10 g
• Sodium: 600 mg
• Fat: 25 g
• Saturated Fat: 15 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 3 g
• Protein: 15 g
• Cholesterol: 80 mg

Keywords: mac and cheese,boursin,roasted red pepper,pasta,comfort food,cheese,easy,dinner