Nashville Farmers' Market Farmhand Dinner
Nashville's top chefs bring their best for their farmer friends at the Nashville Farmers' Market.
Grilled Cheeserie owner and Chef Crystal De Luna-Bogan made this rich dish with local cheeses and fresh pasta. The key is using fresh pasta, not dried. It makes enough for a gang, but you can cut it in half as well.
Ingredients
SERVINGS: Yield: 12-15
Macaroni and Cheese
- 1 pound sharp white cheedar (Sweetwater Valley Farms Buttermilk Cheddar), shredded
- 1 pound Havarti Cheese, shredded
- ½ pound Aged Sheep’s Milk Cheese or Asiago (Ladies of the Lamb), shredded
- 8 tablespoons butter
- ½ teaspoon chili de arbol, toasted and ground
- 1 cup flour
- 1 tablespoon salt
- ½ teaspoon black pepper, ground
- 4 cups whole milk
- 1 cup heavy cream
- 3-4 sprigs rosemary
- 1 cup buttermilk
- 2 pounds fresh macaroni pasta (Alfresco Pasta), cooked al dente
Crumb Topping
- ½ loaf sourdough bread, torn into large pieces, preferable a few days old
- 1 cup sun dried tomatoes in olive oil
Preparation
1. To prepare the macaroni and cheese, combine shredded cheese. Set aside.
2. Melt butter in a saucepan, add chili de arbol. Add flour, whisk well. Whisk continuously until well incorporated and roux is a blonde color.
3. In a separate pot heat milk, cream, and 2 sprigs of rosemary, let come to a simmer.
4. Add hot milk mixture to the roux in increments and whisk well over medium heat until sauce comes to a simmer. Add salt and pepper. Discard rosemary sprigs.
5. Add shredded cheese (reserving 2 cups for the top), buttermilk, and noodles. Put into buttered baking dish and make topping.
6. To prepare crumb topping, place sourdough bread, sun dried tomatoes with oil and 1 sprig of rosemary in food processor and pulse until mixture resembles small crumbs. (Do not over process or mixture will turn into a paste.)
7. Top macaroni and cheese with 2 cups reserved shredded cheese and tomato crumb mixture and bake in a 400 F oven 20-25 minutes or until crumbs are toasted and cheese sauce is bubbling.
For more images of The Farmhand Dinner go to ediblenashville.com
About this recipe
You can make this a day ahead, and bake before ready to eat. . Increase cook time to 30-45 minutes.
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