1cook pasta for six minutes (you want it slightly undercooked). drain and rinse with cold water. set aside.
2shred and combine all cheeses. reserve one cup of cheese for the topping.
3in a large sauce pan, melt butter. add flour and mix well. cook for three minutes; making a nutty smelling rue. add milk, spices and hot sauce. heat to a low boil, stirring continuously. add cheese a little at a time; stirring constantly to ensure all cheese is melted.
4in a large bowl, combine mixture with chilled pasta and mix well.
5transfer to a greased 13×9 baking dish. top with reserved cheese.
Chef Theo Friedman's dinners center around multi-course, intimate, and experimental pop-up experiences. He brings new perspectives to food by being inspired by artists, ingredients, and the passionate diners who attend his one-of-a-kind events. In honor of Chef Theo's partnership with Stella Artois, he takes advantage of Union Square Greenmarket's and North Brooklyn Farms' fresh produce to create the ultimate end of summer menu.
This mouth-watering macaroni and cheese recipe gets its name from the addition of creamy smoked Gouda and juicy ham. Both kids and adults alike will take seconds of this cheesy dinner recipe. Serve up with a leafy green salad to complete the meal.