Gourmet Macaroni and Cheese with Boursin® Garlic & Fine Herbs Cheese topped with Herbed Panko
Servings: 6
Ingredients
Toasted Panko
- 4 tbsp butter
- 1/2 cup panko
- Kosher salt (or any coarse salt)
Gourmet Macaroni and Cheese
- 16 oz box of 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 lb white cheddar cheese
- 1/2 lb yellow cheddar cheese
- 3 wheels Boursin Garlic and Fine Herb cheese wheels each package should be 5.2 oz
- Kosher salt (or any coarse salt)
- White Pepper
Instructions
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.
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 Cheesewith toasted panko and Boursin Garlic & Fine Herbs cheese pieces or crumbles.
- Serve immediately.