Bacon and Boursin Macaroni and Cheese
Cheesy, so savory and incredibly flavorful, this is the cheesy mac recipe dreams are made of.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 people
Calories 511 kcal
Ingredients
- 6 slices bacon divided
- 8 oz macaroni elbows pasta uncooked
- 2 Tbsp unsalted butter
- 2 Tbsp all-purpose flour
- 2 cups milk
- 1 cup cheddar
- 1 5.2 oz pkg Garlic & Herb Boursin Gournay cheese
- 1 tsp kosher salt
- 1 tsp Dijon mustard
- 1/4 cup dry white wine
- 1/4 cup plain breadcrumbs
- 1/4 cup freshly grated parmesan cheese
- 1 Tbsp minced fresh herbs such as Italian parsley, chives, and basil
- 1 Tbsp extra virgin olive oil or melted butter
Instructions
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Heat oven to 350F. Bring a large pot of water to a boil.
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Meanwhile, cook the bacon until cooked but not yet crisp. Drain, cool, and chop the bacon finely.
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Cook the pasta to al dente according to package directions.
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While pasta is cooking, make the Boursin cheese sauce. Heat the 2 tablespoons butter and flour in a medium sauce pan, whisking until smooth. Simmer 1 minute.
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Slowly whisk in the milk until smooth. Heat over medium heat, stirring constantly, until the sauce just starts to steam.
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Shut off the heat and add the cheeses, salt, and mustard, stirring until smooth. Add the wine and half of the bacon.
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Once the macaroni is cooked, drain and add to the Boursin cheese sauce. Pour all into a 13x9 baking dish.
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In a small bowl, combine the remaining bacon with the breadcrumbs, parmesan, and olive oil. Layer as a topping over the macaroni and cheese.
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Bake the casserole at 350F for 15 minutes or until very bubbly and golden on top. Yields 6 servings as a main dish; 8 as a side.
Recipe Notes
The wine is optional, I just love the flavor it brings. The alcohol cooks off, but if you want to leave it out simply substitute milk.