This Boursin Mac and Cheese recipe combines creamy, herbed Boursin cheese with blended cottage cheese for a rich, velvety sauce with an irresistibly flavorful twist on the classic comfort food. Tossed with tender pasta and chopped broccoli, it’s the perfect indulgence for any cheese lover.
Update: This post was originally published in 2022 and has been republished with new photos and updated recipe.
About this Mac and Cheese
Oo baby! This recipe is TASTY. I kind of think it reminds me of a lightened up Panera Bread mac & cheese (serve this in a bread bowl if you’re feeling crazy!).
This gourmet macaroni is an update from my “Lightened Up Mac and Cheese” if you tried that in the past, but I’ll just say this is 10x better than the original recipe so YAY for retesting. Plus, it packs a whopping 18 protein per serving! It’s perfect when you want something cozy, but still want a nutritious meal. This is a delicious dinner that the whole family will adore!
The unsung hero in many of my recipes: cottage cheese. Try this Cottage Cheese Chip Dip, Lasagna Soup, Sweet Potato Egg Bites, all of which are absolute winners because they include cottage cheese.
Recipe Ingredients
- Noodles – You can use any noodle, although I recommend cavatappi, elbows or shells for the cheesy sauce to soak into.
- Milk – I used FairLife for extra protein. Any milk will do or heavy cream to add more richness to your boursin macaroni.
- Cheese – I used white cheddar. It’s best if you shred your own as it’ll melt better.
- Cottage Cheese – We’ll blend this up into the silkiest consistency with the sharp cheddar.
- Boursin Garlic & Herb – This is the star of the show. It’s rich, savory and creates the most decadent sauce. If you have to, you can instead use cream cheese + garlic powder, Italian seasoning and a tablespoon of butter for a similar flavor profile.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- Add extra veggies: Frozen peas would be delicious or some sautéed cauliflower would go unnoticed if you snuck a cup or two in.
- Top with pancetta pieces or bacon – N O M.
- Use different types of cheese: Don’t feel like you have to stick to cheddar. Try shredded pepper jack, mozzarella, gouda, parmesan, or provolone.
- I kept this recipe sans protein, but if you want to add something, I think shredded chicken, cooked pork sausage, chicken sausage coins would be delish!
- Make it gluten free by using a chickpea noodles or another gluten free pasta and your favorite gluten free cracker on top.
How to Make This Recipe
1. Heat a large sauce pot with water & bring to a boil. Once boiling, add the pasta and cook it according to box instructions. 3 minutes before the noodles are cooked, add the chopped broccoli to steam.
2. While the pasta is cooking, prepare the cheese sauce. Add the freshly shredded cheese, cottage cheese, and milk into a food processor or blender. Pulse until very smooth **it is important to use fresh shredded cheese, not from a bag; it will not get smooth otherwise.
3. Drain pasta and broccoli once cooked. Return the pasta to the warm pot and add the half puck of boursin cheese to the pasta. Gently break apart with a rubber spatula and toss until the pasta is coated in melted cheese.
4. Fold in the whipped cheese sauce any schitts creek lovers here?!? Heat the pan to low heat and stir until warm. Careful not to overheat as the cottage cheese could curdle and separate. Time to season! I laid on the ground black pepper, a heavy pinch of salt, and red pepper flakes. Be sure to taste the pasta and then season to perfection. Crush ritz crackers and sprinkle on top before serving. Enjoy!
PRO TIPS
- Shred your own cheese. This will result in a very creamy macaroni sauce. Pre-shredded cheese often has additives that prevent it from becoming that luscious sauce texture we want for the best mac.
- Once you add the cheese, remove the sauce from the heat and continue to whisk. If you leave it on warm, your cheese will curdle and you’ll end up with a chunky sauce.
- Cook the noodles al dente. The warm sauce will continue to cook the noodles and you don’t want to end up with mush.
Recipe FAQs
Store your homemade mac & cheese in an airtight container in the fridge for up to 3-5 days. Reheat in the microwave for 45-60 seconds.
Yes! You can freeze this recipe, but do note that frozen noodles tend to soak up more of the sauce when frozen. I recommend either adding another ½ cup of milk or using ~½ to 1 cup less noodles if you plan to freeze so the sauce to noodle ratio is higher. To freeze, let the Lighter Macaroni and Cheese cool completely. Then add to a tupperware or ziplock bag. Keep in the freezer for up to 3 months.
No! The residue of pasta water on the cooked pasta actually helps the cheese sauce stick to the noodles. The only time you should rinse pasta is if you’re making a cold pasta salad or need to stop the cooking process quickly.
Serving suggestions
Mac and cheese pairs well with a variety of sides to balance its rich, creamy flavor. Try serving it with:
- A crisp salad (like this arugula caprese salad)
- Roasted or steamed vegetables (try my Parmesan Brussels sprouts)
- Garlic bread or cornbread for a hearty addition
- Grilled or roasted protein (chicken, Ninja Foodi Grill Steak, or salmon)
- Tangy pickles or coleslaw as a side dish to cut through the richness
More Recipes You’ll Love
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating and comment in the recipe card below. Thanks for visiting!
Boursin Mac and Cheese
Equipment
- Sauce pot
- Blender or food processor
- cheese grater
- measuring cups / spoons
- Rubber Spatula
- knife & cutting board
Ingredients
- 8 oz Cavatappi noodles
- 1/2 head of broccoli, chopped
- 1/2 cup milk, I used whole milk
- 1/2 puck Boursin cheese – Garlic & Herb
- 1/2 cup cottage cheese, 4% fat
- 4 oz white cheddar cheese, shredded
- Salt to taste
- Pepper to taste
- Red pepper flakes
- 6 ritz crackers, for topping
Instructions
- Heat a large sauce pot with water & bring to a boil.
- Once boiling, add the pasta and cook it according to box instructions. 3 minutes before the noodles are cooked, add the chopped broccoli to steam.
- While the pasta is cooking, prepare the cheese sauce. Add the freshly shredded cheese, cottage cheese, and milk into a food processor or blender. Pulse until very smooth **it is important to use fresh shredded cheese, not from a bag; it will not get smooth otherwise.
- Drain pasta and broccoli once cooked. Return the pasta to the warm pot and add the half puck of boursin cheese to the pasta. Gently break apart with a rubber spatula and toss until the pasta is coated in melted cheese.
- Fold in the whipped cheese sauce **any schitts creek lovers here?!?**
- Heat the pan to low heat and stir until warm. Careful not to overheat as the cottage cheese could curdle and separate.
- Time to season! I laid on the ground black pepper, a heavy pinch of salt, and red pepper flakes. Be sure to taste the pasta and then season to perfection. Crush ritz crackers and sprinkle on top before serving. Enjoy!
Nutrition
Notes
Looking for this in MyFitnessPal?
If you’re using MyFitnessPal, search ‘A Paige Of Positivity’ and find Boursin Mac and Cheese calories and nutrition facts. Disclaimer: for most accurate macronutrients and caloric breakdown, it is recommended that you input each ingredient into your MyFitnessPal food diary.
I’d love to hear your thoughts in the comments below. It’s my passion to create dishes that can be shared with others. Tell me something you loved or just say hi!
This is SO yummy! I made it for Easter and my family loved it.
the extra texture that the cooked cauli and onion bring is real good and the dish still feels SO indulgent! yummy yum yum
Hi! I don’t see flour or amount listed in ingredients, am I just overlooking? Thanks!
Hi Hannah, the recipe card has been updated to reflect this! Thank you!