You have GOT to try this Epcot Copycat Gourmet Macaroni and Cheese with Boursin® Garlic & Fine Herbs Cheese topped with Herbed Panko from the Taste of EPCOT International Food & Wine Festival! It’s easy to make but takes your typical mac and cheese to the next level.
We are big mac and cheese fans around here so whenever I see a new recipe or idea, I have to give it a try. Most of the time, it just doesn’t match up to my mom’s macaroni and cheese, but this one is top notch!
Gourmet Macaroni and Cheese with Boursin® Garlic & Fine Herbs Cheese
Scroll down for a printable recipe card.
From Mac & Cheese Hosted by Boursin® Cheese (World Showplace)
Serves 6-8
Ingredients
Toasted Panko:
- 4 tablespoons butter
- 1/2 cup panko
- Coarse salt, to taste
Gourmet Macaroni and Cheese:
- 1 (16 ounce) box cavatappi pasta or elbow macaroni
- 3/4 cup butter
- 3/4 cup flour
- 8 cups whole milk
- 1 1/2 teaspoon garlic powder
- 1 1/2 teaspoon onion powder
- 1 teaspoon mustard powder
- 1/2 pound white cheddar cheese, shredded
- 1/2 pound yellow cheddar cheese, shredded
- 3 (5.2-ounce) Boursin Garlic & Fine Herbs cheese wheels, divided
- Coarse salt, to taste
- White pepper, to taste
Directions
For Toasted Panko:
Melt butter in small saucepan over medium heat. Add panko and stir until combined. Toast in pan for 3-5 minutes until golden brown. Remove from heat; salt to taste. Set aside.
For Gourmet Macaroni and Cheese:
Cook pasta in salted water according to package directions. Drain well. Set aside keeping warm.
Melt butter in 5-quart saucepan over medium heat. Whisk in flour and cook, stirring constantly, until a blonde roux, approximately 4 minutes.
Add milk, garlic powder, onion powder, and mustard powder and bring to boil. Reduce heat to simmer and stir constantly for 2-3 minutes, until thickened.
Fold in both shredded cheddar cheeses and two Boursin Garlic & Fine Herbs cheese wheels. Blend with immersion blender until cheese has melted and smooth.
Season to taste with salt and white pepper.
Add hot, cooked pasta with cheese sauce and mix until combined and divide evenly into 6-8 bowls.
Cut remaining Boursin Garlic & Fine Herbs cheese wheel into 6-8 pieces or crumble into a small dish.
Top Gourmet Macaroni and Cheese with toasted panko and Boursin Garlic & Fine Herbs cheese pieces or crumbles.
Serve immediately.
EPCOT Copycat Gourmet Macaroni and Cheese
Ingredients
Toasted Panko:
- 4 tablespoons butter
- 1/2 cup panko
- Coarse salt to taste
Gourmet Macaroni and Cheese:
- 1 16 ounce box cavatappi pasta or elbow macaroni
- 3/4 cup butter
- 3/4 cup flour
- 8 cups whole milk
- 1 1/2 teaspoon garlic powder
- 1 1/2 teaspoon onion powder
- 1 teaspoon mustard powder
- 1/2 pound white cheddar cheese shredded
- 1/2 pound yellow cheddar cheese shredded
- 3 5.2-ounce Boursin Garlic & Fine Herbs cheese wheels, divided
- Coarse salt to taste
- White pepper to taste
Instructions
For Toasted Panko:
- Melt butter in small saucepan over medium heat. Add panko and stir until combined. Toast in pan for 3-5 minutes until golden brown. Remove from heat; salt to taste. Set aside.
For Gourmet Macaroni and Cheese:
- Cook pasta in salted water according to package directions. Drain well. Set aside keeping warm.
- Melt butter in 5-quart saucepan over medium heat. Whisk in flour and cook, stirring constantly, until a blonde roux, approximately 4 minutes.
- Add milk, garlic powder, onion powder, and mustard powder and bring to boil. Reduce heat to simmer and stir constantly for 2-3 minutes, until thickened.
- Fold in both shredded cheddar cheeses and two Boursin Garlic & Fine Herbs cheese wheels. Blend with immersion blender until cheese has melted and smooth.
- Season to taste with salt and white pepper.
- Add hot, cooked pasta with cheese sauce and mix until combined and divide evenly into 6-8 bowls.
Nutrition
The nutrition information is calculated using a third party resource. The accuracy varies according to the brands you use, the portion sizes you serve, and so on. This information should only be used as a guide.
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