OMG Mac and Cheese Recipe made with Boursin Cheese...nice and light (NOT!) Tastes amazing! Macaroni, boursin cheese, heavy cream, cream cheese and cheddar. One bite and you'll know why it's called OMG Mac and Cheese!

OMG Mac and Cheese Recipe...nice and light (NOT!) Tastes amazing! Macaroni, boursin cheese, heavy cream, cream cheese and cheddar. One bite and you'll know why it's called OMG Mac and Cheese!

I served this Mac and Cheese with the skirt steak from yesterday's post. The recipe came from a restaurant that we loved in Birmingham, Prairie Fire Grill. It went out of business a long time ago, without warning. I was so glad that they had a newsletter where they shared some of their recipes. I needed to keep this Mac and Cheese in my life!

This is very simple and packs a ton of great flavor. It is super rich and creamy. The secret ingredient in this mac and cheese is Boursin cheese. It really takes this from good to OMG delicious! This takes less than 20 minutes from start to finish and even less time to devour it!

Yield: serves 8 to 10

OMG Mac & Cheese

prep time: 5 MINScook time: 15 MINStotal time: 20 mins

ingredients:

16-oz elbow macaroni, cooked and drained
2 (5.2-oz) cubes of Boursin cream cheese
3 cups heavy cream
1 (8-oz) package cream cheese, softened
2 cups shredded Cheddar Jack cheese
salt and pepper

instructions:

Preheat oven to 400ºF. Lightly grease a 9x13-inch pan. Set aside
In a large saucepan, heat cream, Boursin and cream cheese until melted over medium-low heat. Stir in salt and pepper to taste.
Mix in cooked pasta, coating well. Pour mixture into prepared 9x13-inch pan. Top with cheddar jack cheese.
Bake at 10-15 minutes, until cheese is melted and bubbly.

http://www.plainchicken.com/2013/07/omg-mac-and-cheese.html

28 comments

Big DudeJuly 31, 2013 at 6:13 AM
I can just imagine how delicious it is - Boursin is a great addition.
Tammy BetrusJuly 31, 2013 at 9:15 AM
This is outta control, heart attack on a platter, but it sounds sooooo good!
Ashley @ Wishes and DishesJuly 31, 2013 at 9:23 AM
Love the addition of the Boursin. I'm always up for trying new mac n cheese recipes!
kathy arenaJuly 31, 2013 at 9:26 AM
OMG my arteries just slammed shut, can't wait to try it:)
Sherry JonesJuly 31, 2013 at 12:40 PM
Believe it or not, I am a cheese lover but I have never heard of this cheese! Is it usually found at most grocery stores?
Sherry JonesJuly 31, 2013 at 12:40 PM
Believe it or not, I am a cheese lover but I have never heard of this cheese! Is it usually found at most grocery stores?
DeniseJuly 31, 2013 at 12:54 PM
This cheese comes in different flavors. What did you use ? Wow...I usually disregard comments about too much 'fat' on all fat laden goodies, but this has even me wondering the wisdom !
bJuly 31, 2013 at 3:16 PM
I also wonder if there's a specific flavor of the Boursin cheese? Sounds amazing!!!

Thanks,
b.
Stephanie ParkerJuly 31, 2013 at 3:35 PM
b & Denise - I used the garlic herb flavor of Boursin
Stephanie ParkerJuly 31, 2013 at 3:35 PM
Sherry - I find the Boursin cheese in the deli cheese section - not behind the counter - in the "fancy" cheese case.
Susan TurnerAugust 1, 2013 at 12:08 PM
I'm going to try this with fat free half and half and 2% cheeses and see how it turns out. Can't justify all the fat and calories even though it really looks yummy. I'll let you know how it turns out
Tricia GaleyAugust 1, 2013 at 2:58 PM
Oh boy! Oh boy! Oh Boy!! My taste buds are crying out in excitement!
Darby HawleyAugust 1, 2013 at 7:07 PM
Oh my heavens this looks awesome. What is Boursin cream cheese? I've never heard of this ingredient.
KimAugust 1, 2013 at 8:10 PM
If any of you have a Trader Joe's near you, they sell Boursin for about half the price of the regular grocery stores. Costco also sells three-packs of Boursin; two garlic herb and one shallot something (which is DEE-LISH).
Stephanie ParkerAugust 1, 2013 at 9:28 PM
Darby - Boursin is a French herb cream cheese. I used the garlic herb flavor. It is found in the deli cheese section - in the gourmet cheese case.
Tricia GaleyAugust 3, 2013 at 6:23 PM
OMG!!! This really is OMG Mac and Cheese! I just took a little taste test of the finished product, DELISHUS!!!
ChrisAugust 6, 2013 at 10:27 AM
With all of that Boursin in it, it has to be great!
DeniseAugust 6, 2013 at 4:09 PM
Well, I just made this for a special lunch,topped it with buttered cornflake crumbs, a sprig of chive from garden, and served with a platter of fresh sliced cukes and tomatoes, and it was a hit !

I will put this in my "keeper" or "make again" file. Thanks.
mMeAugust 10, 2013 at 9:47 AM
i saw this and had to try it because i love borsoin! this was INCREDIBLE! I put some Cholula hot sauce on top and it took it to a whole other level...
thanks for posting this!
Ali @ JamHands.netAugust 13, 2013 at 2:43 PM
Made this today and it was incredible. Thank you so much for the recipe :)

I posted pictures over at my blog if you wanted to check them out. Take care!
KittyegurlAugust 25, 2013 at 2:14 PM
Made this today but it was a little too much cream cheese for me. Has a great flavor though & will definitely use this again & tweak it to my liking.
bethgouldNovember 28, 2013 at 10:51 AM
My little grocery store were out of the Garlic & Herb Boursin, so I bought the Shallot & Chive flavor. I'm making this to take along with my desserts to a Thanksgiving potluck today. Can't wait to try it! : )
AnonymousMarch 30, 2015 at 5:37 PM
Stephanie- do you think it would taste ok if some breadcrumbs/panko/crushed ritz were added on top?
AnonymousMarch 30, 2015 at 5:39 PM
Stephanie- do you think this would taste ok if you added breadcrumbs/panko/ritz to to top?
Dana HuntleyApril 27, 2015 at 11:26 AM
I've made this several times and it is super yummy. Do you think it can be prepared in advance and cooked later?
Melanie Grace GuthreyJanuary 2, 2016 at 3:00 PM
Thanks for the recipe, Stephanie! I love trying out new varieties of mac&cheese! While this wasn't my favorite, the process was fun and I've never made sauce that way before. Also, it reheats excellently in the microwave, which is a great bonus. I know this comment will be far down, but I still want to pass on a couple of tips for future cooks:

First, I strongly encourage cooking the pasta 'al dente'. Usually I like my mac&cheese pasta cooked until soft, but it simply didn't work with the gooey consistency of this recipe's sauce. Mine's innards were like mush :(

Second, if the final product is too gooey for you, I've reheated it like this: place the mac&cheese upside-down in a bowl, top with sprinkle of the shredded cheese and crushed Cheez-its, microwave, mix together, add more crushed Cheez-its, then eat! The process adds a nice crunch and super cheesy taste.