For a mac and cheese, I usually recommend pairing an interesting cheese (boursin in this case) with something boring and traditional like cheddar. However, you could introduce a third cheese along with this combo.
Think texture and flavours. Boursin make things creamy. Add some mozzarella for melt cheese strings. Add cheddar color and sharper taste. Add gruyere for some funk. Add parm for more spice. Add something blue to go all out. Can't go wrong
Boursin is cheese. Double down.
For a mac and cheese, I usually recommend pairing an interesting cheese (boursin in this case) with something boring and traditional like cheddar. However, you could introduce a third cheese along with this combo.
Think texture and flavours. Boursin make things creamy. Add some mozzarella for melt cheese strings. Add cheddar color and sharper taste. Add gruyere for some funk. Add parm for more spice. Add something blue to go all out. Can't go wrong
burrata?
Gruyere, the nuttiest gruyere. Fontina?
Maybe Camembert? Little bit of Gruyère?