Farmhouse Mac and Cheese

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.




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.

Operator Tips:
  1. This recipe can also be prepared using the 2.2 lb Boursin Professional tub.


  • portions


  • serving size

    1 Portion

  • day part

    Lunch, Dinner

Cream Sauce:
Sausage Mixture:
  • 1/3

    cup canola oil

  • 5 1/4

    lbs 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

    lbs 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