Two Ingredient Mac and Cheese
No, seriously… it’s 2 ingredients.
Pasta and Boursin Cheese. That’s it. I want to start by saying that this is absolutely NOT a sponsored post. I have been obsessed with Boursin for a very long time. I discovered it while broke and living in before-it-was-cool Bed-Stuy, Brooklyn.
The apartment was small and I had an itty bitty tiny little stove. It was impossible to simmer sauce and boil a pot of water at the same time. Cleanup was even worse since the sink was just big enough to wash a single dinner plate at a time. What counter space? At the time, six dollar cheese was a splurge. On the occasional Friday, I’d find that “fancy” cheese in the foil, Boursin, grab the most interesting pasta shape I could find and make my one-pot mac & cheese.
I always tend to grab the Black Pepper Boursin for this recipe. If you can’t find that one, the Garlic & Fine Herbs one works just as well.
Boil the pasta until al-dente, reserve 1 cup of pasta water, drain pasta, melt cheese with pasta water in the same pot, add pasta, mix til bubbly. DONE.
It’s honestly that simple.
- 1 lb cavatappi, or any pasta shape really
- 1 package Boursin Pepper Cheese, or any Boursin flavor
- kosher salt
- freshly ground black pepper
- Cook the cavatappi in heavily salted boiling water according to the package directions for al dente.
- Reserve 1 cup of the cooking liquid and drain the cavatappi.
- In the same pot over medium heat, melt the Boursin and the reserved cooking liquid, stirring constantly, until smooth and simmering.
- Add the cavatappi and stir until the sauce is thick and the pasta is covered with sauce.
- Season with salt. Serve with a bit more pepper.
- If the pasta and sauce become too dry, and you don’t have any more pasta water, you can always stir in some milk or cream or plain old sink water.
- You can really use any flavor of Boursin and your favorite pasta shape.
- Throw in some frozen peas or spinach when simmering the sauce.