• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • The Magazine
    • Current Issue
  • Featured Articles
  • Chefs
  • Restaurant Maps
    • Lowcountry Restaurant Map
    • Beaufort / Bluffton / Hilton Head SC Restaurant Map
    • Charleston SC Restaurant Map
    • Daniel Island SC Restaurant Map
    • Folly Beach SC Restaurant Map
    • Georgetown / Pawleys Island SC Restaurant Map
    • Isle of Palms SC Restaurant Map
    • James Island SC Restaurant Map
    • Johns Island SC Restaurant Map
    • McClellanville SC Restaurant Map
    • Mt Pleasant SC Restaurant Map
    • Mt Pleasant (North) SC Restaurant Map
    • North Charleston SC Restaurant Map
    • Sullivan’s Island SC Restaurant Map
    • West Ashley Restaurant Map
  • Restaurants
    • Takeout / Delivery
    • Charleston SC Restaurants
    • Daniel Island SC Restaurants
    • Georgetown SC Restaurants
    • Hammock Coast Restaurants
    • Isle of Palms SC Restaurants
    • Mt Pleasant SC Restaurants
    • Murrells Inlet SC Restaurants
    • North Charleston SC Restaurants
  • Caterers
    • Lowcountry Catering Directory
    • Charleston SC Caterers
    • Mt Pleasant SC Caterers
  • Mobile Meals

Lowcountry Cuisine Magazine

Read Lowcountry Cuisine Magazine online
  • Recipes
  • Happy Hour
  • Healthy Eats
  • TV Eats
  • Golden Spoon Awards
    • What are the Golden Spoon Awards?
    • Vote 2019-20 Golden Spoon Awards
    • Golden Spoon Winners
  • Events
  • Cooking & Foods
  • Wine

March 29, 2019

Mac and Cheese, Derek Falta of King Street Dispensary

Mac and Cheese recipe from Derek Falta of King Street Dispensary

Mac and Cheese recipe from Derek Falta of King Street Dispensary
Print

Mac and Cheese, Derek Falta of King Street Dispensary

Ingredients

  • 1 pound orecchiette pasta
  • 4 ounces unsalted butter
  • 1 ounce flour
  • 3 1/4 cups cream
  • 1/2 tablespoons Dijon mustard
  • 1 teaspoon ground white pepper
  • 1 teaspoon ground nutmeg
  • 1 tablespoon kosher salt
  • 6 ounces aged white cheddar cheese, grated
  • 3 ounces fontina cheese, grated
  • 3 ounces gouda cheese, grated
  • 1 ounces parmesan cheese, grated

Instructions

Preheat oven to broil. Grease 3-quart casserole dish. Over medium heat, warm the cream. In a separate pot, melt the butter and stir in the flour to make a roux. Cook roux two to three minutes and slowly pour in hot cream while whisking. Once mixture comes to simmer, slowly add grated cheeses, whisking until smooth between additions. Add salt, nutmeg, white pepper and Dijon mustard. Turn off heat and cover to keep warm.

Boil salted water and cook pasta al dente 10 to 12 minutes. Then drain pasta and add to cheese sauce. Stir in pasta and add to greased casserole dish. Top with bacon crumbles and grated cheese. Broil until melted. Finish with chopped scallions.

Filed Under: Pasta

Previous Post: « Carolina Delight (Shrimp N’ Grits)
Next Post: Chocolate Banana Napoleon »

Primary Sidebar

Search…

Check out South Carolinas' Hammock Coast.
We're on Instagram
Find Lowcountry Cuisine Magazine on Facebook
Charleston Cuisine YouTube

Watch Chef Laurie Prepare a 5 Course Lunch

Read Lunch with Chef Laurie

Charleston Cuisine Scene
82 Queen, Iconic Charleston Cuisine (300x250)
Recipes from Charleston Restaurants
Georgetown, Pawleys Island, Litchfield, Murrells Inlet Restaurants

Copyright © 2025 · Lowcountry Cuisine Magazine. All Rights Reserved

Cleantalk Pixel