Bring a pot of salted water to a boil and cook the macaroni according to package instructions until al dente. Drain and set aside, letting it cool slightly.

In the same pot, melt 2 tablespoons of butter over medium heat until bubbly and beginning to turn golden.

Whisk in 2 tablespoons of flour until smooth, then cook for about a minute.

Gradually pour in 1 cup of heavy cream, whisking continuously until the mixture begins to thicken, around 3-5 minutes.

Stir in the Boursin cheese and freshly grated cheddar until completely melted and the sauce is creamy.

Mix the cheese sauce with the cooked pasta to ensure every piece is coated.

In a skillet, melt any remaining butter and toast the breadcrumbs until golden brown, then sprinkle over the mac and cheese.