It works really well – Mark
I do like a good mac ‘n’ cheese but I find it can be a bit samey if served on its own. To spice it up, we added a soft garlic and herb cheese to the sauce and topped with a spicy, cheesy crumble to give more variation, taste and texture to this classic family meal.
Here’s what to do – this recipe serves 4-6, depending on how hungry you are.
- 500g macaroni (or any tube-shaped pasta – we used spirali)
- 50g butter
- 1 tbsp oil
- 3 tbsp plain flour
- 1 ltr semi-skimmed milk
- 150g Boursin Garlic and Herb
- 1/2 to 1 tsp crack black pepper to taste
- A pinch or two of sea salt to taste
- 135g white bread crumbs
- 1/2 tbsp mild chilli powder
- 100g mature cheese
- Boil the pasta in a large pan of salted water
- Meanwhile, heat the butter and oil in a large frying pan until the butter bubbles
- Turn down the heat and stir in the flour
- Slowly add the milk about 200ml at a time, stirring well until smooth before adding the rest
- Cook through, stirring occasionally until you can no longer taste the flour then season to taste
- When the pasta is al dente, drain and pour into a large roasting dish
- Pour over the sauce and stir
- In a bowl, mix finely grated mature cheese, breadcrumbs and chilli powder, then sprinkle over the pasta evenly
- Bake for 20 minutes until golden brown on top
I hope you enjoy this easy dish. It’s also rather yummy cold so would make a good dish for he buffet table. Enjoy!
Disclosure: we were sent some Boursin to review. No payment was received for this post. All posts are 100% honest.