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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.
Preparation
Equipment:
Stovetop
For Pasta:
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Cook the pasta al dente per pack instructions.
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Drain pasta in a colander and reserve warm. Place pot aside.
For Cream Sauce:
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Place heavy cream, 6 packages of Boursin Garlic & Fine Herbs Cheese, garlic powder, and salt (to taste) in the large pasta pot.
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Bring cream, Boursin, and seasonings to a boil, stir to evenly combine into a smooth sauce.
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Reduce heat and simmer for 5-8 minutes.
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Stir in the warm pasta to evenly combine and coat.
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Simmer for 2 minutes, and then remove the pot from the heat. Reserve hot.
For Sausage Mixture:
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While cooking sauce, place canola oil in a large, non-stick sauté pan.
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When oil is hot add the sausage, laying pieces evenly.
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Place the onions on top of the sausage, and then place the apples on top of the onions.
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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:
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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.
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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.
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Finish, to taste, with a dash of cracked peppercorns.
Operator Tips:
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This recipe can also be prepared using the 2.2 lb Boursin Professional tub.
Ingredients
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portions
24
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serving size
1 Portion
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day part
Lunch, Dinner
Cream Sauce:
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1 1/2
gallons heavy cream
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6
boxes of Boursin Garlic & Fine Herbs Cheese
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2
tbsp garlic powder
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3
Kosher salt, to taste
Sausage Mixture:
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1/3
cup canola oil
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5 1/4
lbs fully cooked smoked turkey sausage, thin bias cut
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3
Vidalia onions, peeled, fine julienne
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6
Braeburn apples, cored (leave peel on), small dice
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6
Granny Smith apples, cored (leave peel on), small dice
Mac n’ Cheese:
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6
lbs orecchiette pasta, dry
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1/4
cup fresh curly parsley, small chop
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30
Stems fresh thyme, pick and use only leaves
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3/4
cup boursin Garlic & Fine Herbs Cheese, crumbled
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Cracked tri-color peppercorns, to taste
