Farmhouse Mac and Cheese

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Mac’n Cheese is the ultimate patron pleaser. But when you add a little Boursin Garlic & Fine Herbs Cheese and turkey sausage, it becomes Farmhouse Mac‘n Cheese—a robust, savory dish that will fly off the menu.


Portions: 24
Serving Size: 1 Portion
Day Part: Lunch, Dinner
Cream Sauce:
1 1/2 Gallons Heavy Cream
6 Pucks of Boursin Garlic & Fine Herbs Cheese
2 Tablespoons Garlic Powder
3 Kosher salt, to taste
Sausage Mixture:
1/3 Cup Canola Oil
5 1/4 Pounds Fully Cooked Smoked Turkey Sausage, Thin Bias Cut
3 Vidalia Onions, Peeled, Fine Julienne
6 Braeburn Apples, Cored (Leave Peel On), Small Dice
6 Granny Smith Apples, Cored (Leave Peel On), Small Dice
Mac n’ Cheese:
6 Pounds Orecchiette Pasta, Dry
1/4 Cup Fresh Curly Parsley, Small Chop
30 Stems Fresh Thyme, Pick and Use Only Leaves
3/4 Cup Boursin Garlic & Fine Herbs Cheese, Crumbled
Cracked Tri-Color Peppercorns, To Taste


Equipment: Stovetop
For Pasta:
  1. Cook the pasta al dente per pack instructions.
  2. Drain pasta in a colander and reserve warm. Place pot aside.
For Cream Sauce:
  1. Place heavy cream, 6 packages of Boursin Garlic & Fine Herbs Cheese, garlic powder, and salt (to taste) in the large pasta pot.
  2. Bring cream, Boursin, and seasonings to a boil, stir to evenly combine into a smooth sauce.
  3. Reduce heat and simmer for 5-8 minutes.
  4. Stir in the warm pasta to evenly combine and coat.
  5. Simmer for 2 minutes, and then remove the pot from the heat. Reserve hot.
For Sausage Mixture:
  1. While cooking sauce, place canola oil in a large, non-stick sauté pan.
  2. When oil is hot add the sausage, laying pieces evenly.
  3. Place the onions on top of the sausage, and then place the apples on top of the onions.
  4. Cook until the sausage is evenly browned, the apples are caramelized, and the onions are slightly soft and caramelized. Reserve hot.
To Make 1 Order:
  1. Spoon 2 cups of the sauced pasta into a shallow bowl and make a circular indention in the center of the pasta; place 1 cup of the hot sausage, onion, and apple mixture in the indention.
  2. Sprinkle ½ teaspoon of the parsley and a pinch of thyme over just the pasta, and ½ tablespoon of the remaining Boursin Garlic & Fine Herbs Cheese crumbles, over the entire dish.
  3. Finish, to taste, with a dash of cracked peppercorns.


Don’t forget to add a little salt to your pasta water. It not only improves the flavor of the pasta, but it will help the water boil faster.

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