BY KAREN BOSSICK

Eye on Sun Valley took you on a tour of Evans Farmstead Cheese in yesterday’s video, showing you how the cheese is made and how the rounds are aged in this grade A dairy farm near Buhl.

Today cheesemaker Misty Evans is in Marie’s Kitchen showing Eye on Sun Valley’s Marie Gallo the strategic way in which she picks three different cheese from the 25 different cheeses she has concocted  to make her family favorite Three-Cheese Macaroni and Cheese.

Three-Cheese Macaroni and Cheese using Evans Farmstead Cheese

2 tablespoons butter

2 to 3 tablespoons flour

1 pound elbow pasta, boiled for 4 to 5 minutes and drained

whole milk or milk mixed with a little half-and-half or cream (if you’re not concerned about the fat content)

salt and pepper to taste

cheese, three varieties of your choice, grated

chips or corn cereal flakes, crushed (optional)

Melt butter on low heat in pan.  Add flour and stir so that it’s not lumpy. If needed, add 1 to 2 more tablespoons flour. Whisk in room-temperature whole milk or low-fat milk with a little half-and-half or cream, if you’re not concerned about fat content and cook until it’s nice and thick.

Add harder cheese (in this case, dry jack) first to allow it more time to soften. Add medium hard cheese (Emmental) next. Finish with young gouda. Stir well.

Combine with cooked pasta and season with a little salt and pepper.

Transfer to baking dish. Sprinkle a little more of the grated cheese on top. Cover with crushed chips or cereal flakes, if you like. Bake for 20 minutes at 350 degrees.

If you wish, you can use cauliflower, broccoli or sliced potatoes instead of pasta.

Just before you eat, sprinkle a little more grated cheese on top.

Learn more about Evans Farmstead Cheese, or shop for the farm’s cheese, which include Caraway Cheddar Style, Sage Cheddar Style, Garlic Chive Cheddar Style and Jalapeno Gouda Style, at https://evansfarmsteadcheese.com.