Three Cheese Stove Top Mac and Cheese Recipe
This blog is written by celebrity chef and THOR Kitchen brand advocate Derrick Fox. Each month, Chef Fox will be sharing his favorite recipes with step-by-step directions, pictures and, his signature style.
| Three Cheese Stove Top Mac and Cheese | |
| Ingredients | Equipment |
| 1/2 cup cheddar cheese | 1 stockpot |
| 1/2 cup smoked gouda | 1 large sautee pan (I used a Le Cruset Dutch oven pot and a Braiser) |
| 1/4 cup parmesan cheese | |
| 2 tbsp butter | |
| 2 tbsp flour | |
| 1 cup of whole milk | |
| 1 box of pasta shells | |
| small diced chives for garnish | |
In a stockpot, heavily salt and boil about 8 cups of water.
In a large sautee pan or braiser, over medium-high heat, melt the butter. Once the butter is melted and slightly bubbling, add the flour. Mix the flour to blend in with the butter and continue to cook it until you get a nice nutty, aromatic smell – about 2-3 minutes. Make sure not to burn the flour. Once the flour and butter have combined and cooked, slowly whisk in the milk. Once the milk is at the right temp, it will slightly thicken. Next, whisk in your cheese until nice and smooth.
Cook your pasta to your liking; I prefer al dente. Once cooked, strain and fold pasta into your cheese. Plate and top with shaved parmesan, a sprinkle of black pepper, and some chives.
Enjoy!
