Boursin and Roasted Garlic Mac and Cheese

Boursin and Roasted Garlic Mac and Cheese - Mac & Cheese Chick

Boursin: [buʁsɛ̃] a trademarked brand of Gournay cheese. It is a soft, creamy cows-milk cheese available in a variety of flavors, with a flavor and texture somewhat similar to cream cheese. Boursin cheese was first developed in 1963 by François Boursin in Normandy. At one time was produced exclusively in Croisy-sur-Eure, France, by the Boursin company. In 1990, the Boursin name was acquired by Unilever, who then sold it to Groupe Bel in November 2007 for 400 million euros. The cheese is still produced in the United States for North American distribution by Unilever. (Thanks, Wikipedia!) Still not sure how to pronounce it? Here you go: Boursin pronunciation Why, you are asking, are we getting a lesson in a random type of cheese? Well, let me tell you. I just fell back in love with Boursin. I have no idea when I came across this recipe. It has been in my folder of recipes to try for some time, and when I took a look at it again this week it just sounded good. So, I gathered my ingredients and here we are! I used whole grain penne from Barilla and lightened up a little bit with fat-free milk.

Boursin and Roasted Garlic Mac and Cheese - Mac & Cheese Chick

 There are some great specialty cheeses in this recipe: a dill and garlic cheddar from Golden Glen Creamery,

Boursin and Roasted Garlic Mac and Cheese - Mac & Cheese Chick

 a raw milk sharp white cheddar from Greenbank Farms,

Boursin and Roasted Garlic Mac and Cheese - Mac & Cheese Chick

and while not technically a specialty cheese, the Boursin.

Boursin and Roasted Garlic Mac and Cheese - Mac & Cheese Chick

I know, some of you purists will be having fits because I am using a processed cheese with the more artisan cheeses, but once you taste this mac and cheese you'll get over yourselves, I promise.

Boursin and Roasted Garlic Mac and Cheese - Mac & Cheese Chick

First, roast your garlic. I'll be putting up a link to my tutorial on how to roast garlic in the near future but for now, here's the quick version. Remove most of the outer, papery skin from the head of garlic (make sure to keep all the cloves intact). Slice off the top portion of the head so that the cloves are exposed at the top. Rub the exposed cloves with olive oil and pop the head of garlic into some aluminum foil. Loosely fold the foil around the garlic head to form a loose pouch or packet. Bake for about an hour or until the cloves are easily squeezed from the skins (make sure to let the garlic cool after removing it from the oven!). Squeeze the cloves into a small bowl and mash to make a paste. Set aside.

Boursin and Roasted Garlic Mac and Cheese - Mac & Cheese Chick

While your garlic is roasting, prep your ingredients. I shredded my cheeses. Increase the oven temp to 400 degrees and bring a large pot of water to boil. Add the pasta and cook for two minutes less than directed on the package. Drain and set aside. In the same large pot (who needs an extra dish to wash? Not me!), melt butter over medium heat. Once the butter is melted, add flour and roasted garlic paste and whisk to combine. Continue whisking until the mixture is a light golden color, about two minutes.

Boursin and Roasted Garlic Mac and Cheese - Mac & Cheese Chick

Whisk in the milk, parsley and cayenne pepper. Cook, whisking constantly, until the sauce begins to thicken (about seven minutes). Remove the pot from heat and add the two cheddar cheeses and about three ounces of the Boursin.

Boursin and Roasted Garlic Mac and Cheese - Mac & Cheese Chick

Stir everything together until the cheeses are melted, then season to taste with salt and pepper. Add the pasta to the pot and stir thoroughly to combine. Spoon the mac and cheese into a Pammed 11x7 rectangular pan (I use Pyrex) and top with the remaining Boursin (crumbled). Bake for fifteen minutes or until the top is browned and happy. Allow the mac and cheese to cool for ten minutes after removing it from the oven. Finish the dish by sprinkling with snipped chives.

Boursin and Roasted Garlic Mac and Cheese - Mac & Cheese Chick

The verdict? Four elbows up! Creamy, luscious, teasing the palate with the light essence of herbs. Mmmmmmmmmmmm. Even better? It reheats beautifully; just add about a tablespoon of milk to the mac and cheese before you put it in the microwave.

Boursin and Roasted Garlic Mac and Cheese - Mac & Cheese Chick

Boursin and Roasted Garlic Mac and Cheese - Mac & Cheese Chick

Here is my recipe, adapted from Annie's Eats.

Boursin and Roasted Garlic Mac and Cheese
 
Recipe Type: dinner, side dish
Cuisine: Mac & Cheese
Author: Mac & Cheese Chick, adapted from Annie's Eats
Prep time:10 mins
Cook time:25 mins
Total time:35 mins
Serves: 6 as a side
Boursin and Roasted Garlic Mac and Cheese
Ingredients
  • 1 head garlic
  • 1 teaspoon olive oil
  • 13.25 ounces Barilla whole grain penne
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 3 cups fat-free milk
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon cayenne pepper
  • 7 ounces Golden Glen Creamery dill and garlic cheddar, shredded
  • 3 ounces Greenbank Farms raw milk sharp white cheddar, shredded
  • 5.2 ounces (1 package) garlic and herb Boursin cheese, divided and crumbled
  • Salt and pepper to taste
  • Snipped chives for garnish
Instructions
  1. Preheat the oven to 350 degrees. Remove most of the outer, papery skin from the head of garlic (make sure to keep all the cloves intact). Slice off the top portion of the head so that the cloves are exposed at the top. Rub the exposed cloves with olive oil and pop the head of garlic into some aluminum foil. Loosely fold the foil around the garlic head to form a loose pouch or packet. Bake for about an hour or until the cloves are easily squeezed from the skins (make sure to let the garlic cool after removing it from the oven!). Squeeze the cloves into a small bowl and mash to make a paste. Set aside.
  2. Increase the oven temp to 400 degrees and bring a large pot of water to boil. Add the pasta and cook for two minutes less than directed on the package. Drain and set aside.
  3. In the same large pot, melt butter over medium heat. Add flour and roasted garlic paste and whisk to combine. Continue whisking until the mixture is a light golden color, about two minutes.
  4. Whisk in the milk, parsley and cayenne pepper. Cook, whisking constantly, until the sauce begins to thicken (about seven minutes). Remove the pot from heat and add the two cheddar cheeses and about three ounces of the Boursin.
  5. Stir everything together until the cheeses are melted, then season to taste with salt and pepper. Add the pasta to the pot and stir thoroughly to combine.
  6. Spoon the mac and cheese into a Pammed 11x7 rectangular oven-safe pan and top with the remaining Boursin (crumbled). Bake for fifteen minutes or until the top is browned and happy.
  7. Allow the mac and cheese to cool for ten minutes after removing it from the oven. Finish the dish by sprinkling with snipped chives.
  8. STOVETOP VERSION: If you prefer to make this recipe as a stovetop mac and cheese, cook your pasta according to the package directions and once you have made the sauce, add the pasta to the sauce and serve, topping with the remaining Boursin and some snipped chives.
  9. Serve and scarf down immediately!
 

Boursin and Roasted Garlic Mac and Cheese - Mac & Cheese Chick

 STOVETOP VERSION:If you prefer to make this recipe as a stovetop mac and cheese (heck, who has an extra 25 minutes some nights?), cook your pasta according to the package directions and once you've made the sauce, add the pasta to the sauce and serve, topping with the remaining crumbled Boursin and some snipped chives.

Boursin and Roasted Garlic Mac and Cheese - Mac & Cheese Chick

 

 

http://macandcheesechick.com

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