Farmhand Mac and Cheese

November 9, 2018

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

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

½ loaf sourdough bread, torn into large pieces, preferable a few days old

1 cup sun dried tomatoes in olive oil

Preparation

You can make this a day ahead, and bake before ready to eat. . Increase cook time to 30-45 minutes.

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