Photo by Stephanie Bourgeois

Ingredients:

  • 1/2 pound dry pasta, such as rigatoni
  • 1/2 head cauliflower, cut into small pieces
  • 1 cup heavy cream
  • 2 teaspoons whole-grain Dijon mustard
  • 2 pinches fresh grated nutmeg
  • 2 dashes Tabasco sauce
  • 2 cups grated Swiss cheese
  • 1/2 wheel garlic-and-herb Boursin cheese
  • Basil pesto to taste (optional)
  • 1 egg, beaten
  • 1/2 cup grated Parmesan
  • 2 cups panko bread crumbs
  • 1/2 stick butter, melted
  • 1 tablespoon Hungarian hot paprika
  • Fresh herbs, such as parsley, basil, or chives, chopped (optional)
  • 3 tomatoes, sliced
  • Salt and pepper to taste

This recipe contains: Dairy, Wheat

RECIPE

Farmer's Mac & Cheese

Joanne Bondy

Old Hickory Steakhouse at the Gaylord Texan, Grapevine, TX

Texan Joanne Bondy’s Beard House menu featured this decadent macaroni and cheese, which she served with a spice-rubbed Angus filet and tomatillo sauce.

Yield: 6 servings

Method:

Preheat oven to 350°F.

Bring a large pot of salted water to a boil and add the pasta. When the pasta is a few minutes from being done, add the cauliflower. When both are al dente, drain in a colander, transfer to a large bowl, and set aside.

Heat the cream in the same pot over medium heat, then transfer the cauliflower and pasta back to pot with the warm cream. Add the mustard, nutmeg, and Tabasco. Cook over medium heat and allow to thicken slightly, stirring occasionally. Fold in the Swiss cheese and Boursin. Stir in the basil pesto, if using, and remove from heat.

Mix the egg into the pasta and cauliflower mixture; transfer to a buttered 9 x 13-inch baking dish. Mix together the Parmesan, bread crumbs, butter, paprika, and herbs, if using. Top the pasta with this mixture. Garnish with slices of tomato. Bake for about 30 minutes or until the edges are bubbly and brown.