Few dishes generate as many internet debates and passionate opinions as a classic mac and cheese. We all know it. We all love it. And we all think we know the very best way to make it. But, this four-ingredient, 20-minute Boursin mac is one that everyone can get behind. I admit that there is a time and place for a roux-based, gooey baked cheese with crispy toppings, but I’ll also admit that this is the best mac and cheese I’ve ever made and by far the simplest. If you want to be the star of Thanksgiving but with none of the effort, keep reading because your secret is safe with me:
The ingredients:
With only four in this recipe, every ingredient needs to pull its weight. Of course, Boursin is the star here. You can use any flavor, but my favorite for this is Garlic & Fine Herbs. You’ll incorporate the Boursin into evaporated milk (our secret to the easiest mac and cheese). Evaporated milk is exactly what it sounds like: milk that’s been reduced and, in turn, has a much lower water content. It is way less likely to curdle over heat, so it’s perfect for making creamy, cheesy sauces. You’ll notice that this mac and cheese has no stabilizer—no roux, cornstarch, or any other thickening agent—and that’s because we found that the combination of Boursin and evaporated milk is already the perfect gooey consistency.
For my pasta shape, I went with fusilli corti bucati because the sauce clings to its curves and hollow center for the best saucy bite, but any short pasta shape will do. Finally, you’ll need plenty of salt for the pasta water.
Make ahead & storage:
This indulgent mac needs to be served hot. Let it sit for too long, and the cheese sauce will over-thicken and lose its glossy sheen. If you can’t serve it immediately, you may need to reheat it with a few tablespoons of additional evaporated milk or water.
Leftovers can be stored in the refrigerator for 3-5 days in an airtight container.
Made this recipe? Rate and review it in the comments below!
