Boursin Macaroni and Cheese

Anyone who knows me knows that I like to put garlic in everything. Almost all of my recipes (unless they’re dessert ones) involve garlic or garlic powder. So when I saw a macaroni and cheese recipe that uses Boursin cheese, I knew it had to be good.

I have another friend who hates garlic. I’m not sure how we stay friends. Anyway. I made this mac and cheese for a church luncheon in W-town and even my garlic hating friend thought it was good. The garlic is subtle… not too overpowering. It’s cheesy, it’s garlicky, it’s crispy on top and creamy in the middle. All in all a really good recipe.

The one problem I have with most of these recipes that I post, is that they all make many servings. Usually not a problem if I’m making it for my family or for a luncheon, but I can’t make these just for myself. A 9×13 pan of mac and cheese or baked ziti or lasagna would last me weeks. It’s really hard to scale them down… plus I don’t own a pan that’s smaller than 9×13. Anyone have any ideas?

Recipe from Kitchen of Friends.

Ingredients
1 box (1 lb) pasta
2 tbsp butter
2 tbsp flour
1 cup seasoned breadcrumbs
2 cups milk
1/2 package (80g) Boursin cheese with garlic and herbs
3/4 cups shredded white cheddar cheese
1/2 cup shredded Parmesan cheese

Preparation
Preheat oven to 350F.

Cook pasta in salted water until al dente. Drain and set aside.

Melt butter in a saucepan and add flour, whisking constantly over medium heat until mix forms a consistent paste. Gradually add milk and continue whisking. Bring mix to a boil, then simmer on low heat for 5 minutes.

After simmering, remove from heat and add all cheeses, mixing until sauce reaches an even consistency.

Mix sauce and pasta together, then pour mix into a 9×13 pan.

Spread breadcrumbs evenly on top and bake for 10 minutes or until breadcrumbs begin to brown.

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Bacon Macaroni and Cheese

I saw this recipe (probably on Foodgawker or Tastespotting) and knew immediately that it was going to be delicious. I mean, pasta, 3 kinds of cheese and bacon? How could it not be?

This mac and cheese dish is hearty. I made it with a couple friends and ended up with probably close to 3/4 of the pan leftover and we were all full. Also a good thing to note: it’s not as delicious when it’s reheated. So make this dish for a party or something where you’ll be able to finish it in one night!

Recipe from The Pioneer Woman.

Preparation
Preheat oven to 350 degrees.

Cook macaroni until al dente.

Fry bacon until crispy, then cut until small pieces. Reserve 1 tablespoon of grease.

Melt 4 tablespoons of butter and saute onions on low heat until soft and browned. Set aside.

Melt remaining 4 tablespoons of butter and add 1 tablespoon of grease. Sprinkle in flour and whisk to combine. Add milk and half and half and heat until thick. Add salt and pepper to taste.

Beat eggs and drizzle 1/4 cup hot mix into beaten eggs. Stir to combine. Then add egg mix to the sauce and cook for about a minute.

Add cheese and stir until melted. Add 3/4 of the bacon and onions, saving the rest for the top. Add macaroni and stir to coat.

Pour into a 9×13 baking pan and top with remaining bacon and onions. Bake for 15-20 minutes or until sizzling. Serve immediately.