Bacon and Boursin Macaroni and Cheese
Cheesy, so savory and incredibly flavorful, this is the cheesy mac recipe dreams are made of.
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
- Heat oven to 350F. Bring a large pot of water to a boil.
- Meanwhile, cook the bacon until cooked but not yet crisp. Drain, cool, and chop the bacon finely.
- Cook the pasta to al dente according to package directions.
- 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.
- Slowly whisk in the milk until smooth. Heat over medium heat, stirring constantly, until the sauce just starts to steam.
- Shut off the heat and add the cheeses, salt, and mustard, stirring until smooth. Add the wine and half of the bacon.
- Once the macaroni is cooked, drain and add to the Boursin cheese sauce. Pour all into a 13x9 baking dish.
- In a small bowl, combine the remaining bacon with the breadcrumbs, parmesan, and olive oil. Layer as a topping over the macaroni and cheese.
- 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.
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.