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Creamy Boursin Mac and Cheese

with Fresh Chives

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Herb and garlic Boursin makes the creamiest, easiest sauce for tender, curly pasta. This quick lunch is cozy and satisfying.

Ingredients: Cavatappi (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • Gournay cheese with fine herbs and garlic (pasteurized milk and cream, bacterial cultures, garlic, salt, white pepper, parsley, chives) (milk) • White cheddar cheese (pasteurized milk, modified milk ingredients, cream, salt, calcium chloride, bacterial culture, microbial enzyme, microbial rennet, cellulose, natamycin) (milk) • Shallot • Chives.

Allergens:
Wheat
•Milk
•Gluten

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Preparation Time20 minutes
Cooking Time5 minutes
DifficultyMedium

Ingredients

/ serving 4 people

340 g

Cavatappi

(Contains: Wheat)

150 g

Boursin Garlic and Fine Herbs Cheese

(Contains: Milk May contain traces of: Tree nuts)

7 g

Chives

1 unit(s)

Shallot

½ cup

White Cheddar Cheese, shredded

(Contains: Milk)

Not included in your delivery

0.13 tsp

Pepper*

2 tbsp

All-Purpose Flour*

(Contains: Gluten)

0.13 tsp

Salt*

1 cup

Milk*

1 tbsp

Butter*

(Contains: Milk)

Nutrition Values

Calories610 kcal
Fat25 g
Saturated Fat16 g
Carbohydrate75 g
Sugar8 g
Dietary Fiber4 g
Protein20 g
Cholesterol80 mg
Sodium450 mg
Trans Fat0.4 g
Potassium350 mg
Calcium250 mg
Iron3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

Boil cavatappi and prep
1
  • Add cavatappi to the boiling water. Cook uncovered, stirring occasionally, until tender, 8-9 min.
  • Reserve 1/4 cup pasta water, then drain and return cavatappi to the same pot, off heat.
  • Meanwhile, peel, then thinly slice shallot.
  • Thinly slice chives.
2
  • While pasta cooks, heat a large non-stick pan over medium heat.
  • When hot, add 1 tbsp butter, then shallots. Cook, stirring often, until softened, 3-4 min.
  • Sprinkle 2 tbsp flour over top. Cook, stirring often, until toasted, 1 min.
  • Slowly stir Boursin and milk into the pan. Cook, stirring often, until sauce thickens slightly, 1-2 min.
  • Slowly stir in cheddar, stirring constantly until combined, 1 min. Season with salt and pepper.
  • Remove pan from the heat and set aside.

 

3
  • Add reserved pasta water and cheese sauce to the pot with the cavatappi. Season with salt and pepper, then stir to combine.
4
  • Divide between plates or bowls.
  • Sprinkle chives over mac and cheese.

 

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