Ingredients

The following ingredients have 6 Servings
  • 6 slices bacon (divided)
  • 8 oz macaroni elbows pasta (uncooked)
  • 2 Tbsp unsalted butter
  • 2 Tbsp all-purpose flour
  • 2 cups milk
  • 1 cup cheddar
  • 1 5.2 oz pkg Garlic & Herb Boursin Gournay cheese
  • 1 tsp kosher salt
  • 1 tsp Dijon mustard
  • ¼ cup dry white wine
  • ¼ cup plain breadcrumbs
  • ¼ cup freshly grated parmesan cheese
  • 1 Tbsp minced fresh herbs (such as Italian parsley, chives, and basil)
  • 1 Tbsp extra virgin olive oil or melted butter

Instruction

  • Heat oven to 350°F. Bring a large pot of water to a boil.
  • Meanwhile, cook the bacon until cooked but not yet crisp. Drain, cool, and chop the bacon finely.
  • Cook the pasta to al dente according to package directions.
  • While pasta is cooking, make the Boursin cheese sauce. Heat the 2 tablespoons butter and flour in a medium sauce pan, whisking until smooth. Simmer 1 minute.
  • Slowly whisk in the milk until smooth. Heat over medium heat, stirring constantly, until the sauce just starts to steam.
  • Shut off the heat and add the cheeses, salt, and mustard, stirring until smooth. Add the wine and half of the bacon.
  • Once the macaroni is cooked, drain and add to the Boursin cheese sauce. Pour all into a 13x9 baking dish.
  • In a small bowl, combine the remaining bacon with the breadcrumbs, parmesan, and olive oil. Layer as a topping over the macaroni and cheese.
  • Bake the casserole at 350°F for 15 minutes or until very bubbly and golden on top. Yields 6 servings as a main dish; 8 as a side.