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.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
340 g
Cavatappi
(Contient Gluten)
150 g
Boursin ail et fromage d'herbes fins
7 g
Ciboulette
1 pièce(s)
Échalote
½ tasse(s)
Cheddar blanc, râpé
(Contient Lait)
Pas inclus dans votre livraison
0.13 cc
Sel*
0.13 cc
Poivre*
1 cs
Beurre*
(Contient Lait)
1 tasse(s)
Lait*
(Contient Lait)
2 cs
Farine tout usage*
(Contient Gluten)
Informations nutritionnelles
Ustensiles
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.