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.

2 Ingredient Mac and Cheese
2 Ingredient Mac and Cheese

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.

2 Ingredient Mac and Cheese
2 Ingredient Mac and Cheese

BUT HOW????

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.

2 Ingredient Mac and Cheese
2 Ingredient Mac and Cheese
2 Ingredient Mac and Cheese

Two Ingredient Mac and Cheese

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Course: Main Course
Cuisine: Italian
Keyword: dinner, easy, kid friendly, pasta, weeknight
Cook Time: 15 minutes
Servings: 4 servings
Author: Danielle Oron

Ingredients

  • 1 lb cavatappi, or any pasta shape really
  • 1 package Boursin Pepper Cheese, or any Boursin flavor
  • kosher salt
  • freshly ground black pepper

Instructions

  • 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.

Notes

  • 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.