Baked Boursin Macaroni and Cheese
Macaroni with a Boursin cheese sauce and topped with buttered bread crumbs.
Equipment
- Food processor
Ingredients
- 3 cups elbow macaroni
- 6 tbsp. unsalted butter
- ¼ cup minced shallot
- 2 tbsp. all purpose flour
- 1 cup chicken stock
- 1 cup heavy cream
- 8 ounces Boursin cheese
- ¼ tsp. black pepper
- 2 beaten eggs
- ½ cup Parmesan cheese, grated
- 2 tsp. fresh thyme
- 2 cups cubed white bread
Instructions
- Preheat the oven to 350 degrees.
- Boil the macaroni and drain it well.
- Meanwhile in a Dutch oven, on medium heat, melt four tablespoons of butter and cook the shallots until they're tender.
- Add the flour to the shallots and cook for two minutes. Then add the chicken stock and cream and cook for two more minutes. Add the pepper and thyme. Remove the pot from the heat.
- Stir a half cup of the sauce into the beaten eggs. This is to temper, or heat up the eggs so they don't scramble in the hot sauce. Mix it with a spoon, and then add the warmed up eggs to the warm pot. Stir in the macaroni, Boursin, and Parmesan.
- Pour this mixture into a greased 9 by 11 casserole, or 6 individual cocottes or ramekins.
- In a small skillet melt the rest of the butter. Process the bread in the food processor to make breadcrumbs, and cook them in the butter for three minutes.
- Scatter the crumbs over the macaroni and cheese and bake for thirty minutes.
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