world’s best mac & cheese.

I love this shop.

I love this shop.

Macaroni & Cheese is one of my favorite pleasures. (I’m leaving out the guilt because it usually takes more than cheese to make me feel guilty.) You can imagine my delight when I saw that the Seattle Pi published Beecher’s Macaroni & Cheese recipe. Maybe you can’t. But I can assure you; I was delighted. And I’m even more delighted now because I’m eating some. If you don’t live in the Seattle area & can’t get Beecher’s Flagship cheese, ask a cheesemonger for a good semi-hard cheese (e.g., sharp cheddar). I generally eat healthfully, but when it comes to macaroni and cheese, I melt. (Is that a pun?) Enjoy, you macaroni & cheese lovers, you… xo, m

World’s Best Mac & Cheese (and I’ve tried a lot)
Serves 4 as a side dish

6 ounces penne pasta
2 cups Beecher’s Flagship Sauce (recipe follows)
1 ounce cheddar, grated ( 1/4 cup)
1 ounce Gruyere cheese, grated ( 1/4 cup)
1/4 to 1/2 teaspoon chipotle chile powder
Preheat oven to 350 degrees.

Oil or butter an 8-inch baking dish.
Cook the penne 2 minutes less than package directions. (It will finish cooking in the oven.) Rinse pasta in cold water and set aside.
Combine cooked pasta and Flagship Sauce in a medium bowl and mix carefully but thoroughly. Scrape the pasta into the prepared baking dish. Sprinkle the top with the cheeses and then the chile powder. Bake, uncovered, for 20 minutes. Let sit for 5 minutes before serving.
NOTE: If you double the recipe to make a main dish, bake in a 9-by-13-inch pan for 30 minutes.

Num nums!

Num nums!

Beecher’s Flagship Cheese Sauce
NOTE: A single batch of sauce makes enough for a double recipe of macaroni and cheese.

1/4 cup ( 1/2 stick) unsalted butter
1/3 cup all-purpose flour
3 cups milk
14 ounces semihard cheese, such as Beecher’s Flagship or a sharp, aged cheddar, grated (about 3 1/2 cups)
2 ounces grated semisoft cheese, such as Beecher’s Just Jack
1/2 teaspoon kosher salt
1/4 to 1/2 teaspoon chipotle chile powder
1/8 teaspoon garlic powder

Melt the butter in a heavy-bottom saucepan over medium heat and whisk in the flour. Continue whisking and cooking for 2 minutes. Slowly add the milk, whisking constantly. Cook until the sauce thickens, about 10 minutes, stirring frequently. Remove from the heat. Add the cheese, salt, chile powder and garlic powder. Stir until the cheese is melted and all ingredients are incorporated, about 3 minutes. Use immediately, or refrigerate for up to three days.


3 thoughts on “world’s best mac & cheese.

  1. Thanks for the review on our Mac & Cheese! We appreciate you taking the time and would love to thank you with a sampling of some new frozen sides we’ve been working on – all just as cheesy as our macs! If you’re interested, shoot your contact/shipping information to and we’ll drop some in the mail. We’re happy to delete your info after we ship you the goods, just let us know! Thanks again!

  2. Pingback: winter comfort food! « joie de vivre!

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