 | The Gaylord Texan is an incredibly beautiful and just plain fantastic hotel in the Dallas, Texas area. (same owners as Opryland Hotel in Nashville, and just as spectacular) It stands to reason that any macaroni and cheese dish on their menu would be upscale and sophisticated ~ and this one is certainly all that! CAULIFLOWER * Pesto * Dijon * SWISS and BOURSIN cheese * Parmesan * HERBS * Photo and recipe courtesy of Gaylord Texan.  |
Gaylord Texan * FARMER’S MAC & CHEESE
1/2 pound dry pasta, such as rigatoni
1/2 head cauliflower, cut into small pieces
1 cup heavy cream ..…………………………… 2 tsp whole-grain Dijon mustard
2 pinches fresh grated nutmeg ……………. 2 dashes Tabasco sauce
2 cups grated Swiss cheese ……………….. 1 egg, beaten
1/2 wheel garlic-and-herb Boursin cheese
Basil pesto to taste (optional) ………………1/2 cup grated Parmesan
2 cups panko bread crumbs …………………1/2 stick butter, melted
1 TB Hungarian hot paprika ………………… 3 tomatoes, sliced
Fresh herbs, such as parsley, basil, or chives, chopped (optional)
Salt and pepper to taste
Preheat oven to 350°F. Bring large pot of salted water to boil and add pasta. When pasta is a few minutes from being done, add cauliflower. When both are al dente, drain in a colander, transfer to a large bowl, and set aside.
Heat cream in same pot over medium heat, then transfer cauliflower and pasta back to pot with warm cream. Add mustard, nutmeg, and Tabasco. Cook over medium heat and allow to thicken slightly, stirring occasionally. Fold in Swiss cheese and Boursin. Stir in basil pesto, if using, and remove from heat.
Mix egg into pasta and cauliflower mixture; transfer to buttered 9x13” baking dish. Mix together Parmesan, bread crumbs, butter, paprika, and herbs, if using. Top pasta with this mixture. Garnish with slices of tomato. Bake for about 30 minutes or until the edges are bubbly and brown. Serves 6
1/2 pound dry pasta, such as rigatoni
1/2 head cauliflower, cut into small pieces
1 cup heavy cream ..…………………………… 2 tsp whole-grain Dijon mustard
2 pinches fresh grated nutmeg ……………. 2 dashes Tabasco sauce
2 cups grated Swiss cheese ……………….. 1 egg, beaten
1/2 wheel garlic-and-herb Boursin cheese
Basil pesto to taste (optional) ………………1/2 cup grated Parmesan
2 cups panko bread crumbs …………………1/2 stick butter, melted
1 TB Hungarian hot paprika ………………… 3 tomatoes, sliced
Fresh herbs, such as parsley, basil, or chives, chopped (optional)
Salt and pepper to taste
Preheat oven to 350°F. Bring large pot of salted water to boil and add pasta. When pasta is a few minutes from being done, add cauliflower. When both are al dente, drain in a colander, transfer to a large bowl, and set aside.
Heat cream in same pot over medium heat, then transfer cauliflower and pasta back to pot with warm cream. Add mustard, nutmeg, and Tabasco. Cook over medium heat and allow to thicken slightly, stirring occasionally. Fold in Swiss cheese and Boursin. Stir in basil pesto, if using, and remove from heat.
Mix egg into pasta and cauliflower mixture; transfer to buttered 9x13” baking dish. Mix together Parmesan, bread crumbs, butter, paprika, and herbs, if using. Top pasta with this mixture. Garnish with slices of tomato. Bake for about 30 minutes or until the edges are bubbly and brown. Serves 6
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