Creamy Boursin Mac and Cheese
with Fresh Chives
Herb and garlic Boursin makes the creamiest, easiest sauce for tender, curly pasta. This quick lunch is cozy and satisfying.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Cavatappi
(Contains Gluten)
150 g
Boursin Garlic and Fine Herbs Cheese
7 g
Chives
1 unit
Shallot
½ cup
White Cheddar Cheese, shredded
(Contains Milk)
Not included in your delivery
0.13 tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Butter*
(Contains Milk)
1 cup
Milk*
(Contains Milk)
2 tbsp
All-Purpose Flour*
(Contains Gluten)
Nutrition Values
Utensils
Instructions
Before starting, add 10 cups water and 2 tsp salt to a large pot. Cover and bring to a boil over high heat. Add cavatappi to the boiling water. Cook uncovered, stirring occasionally, until tender, 8-9 min.Reserve 1/4 cup pasta water, then drain and return cavatappi to the same pot, off heat.Meanwhile, peel, then thinly slice shallot.Thinly slice chives.
While pasta cooks, heat a large non-stick pan over medium heat. When hot, add 1 tbsp butter, then shallots. Cook, stirring often, until softened, 3-4 min.Sprinkle flour over top. Cook, stirring often, until toasted, 1 min.Slowly stir Boursin and milk into the pan. Cook, stirring often, until sauce thickens slightly, 1-2 min.Slowly stir in cheddar, stirring constantly until combined, 1 min. Season with salt and pepper.Remove pan from the heat and set aside.
Add reserved pasta water and cheese sauce to the pot with the cavatappi. Season with salt and pepper, then stir to combine.
Divide between plates or bowls.Sprinkle chives over mac and cheese.
