Beecher's "world's Best" Mac & Cheese
"On a recent trip to Seattle we were lucky enough to visit Beecher's Handmade Cheese at Pike Place Market. They made the BEST mac and cheese I have ever had... and believe me I've had a LOT of mac and cheese! Imagine my delight when I found that they published their recipe on their website! So, here it is... of course you have to substitute locally found cheeses for their cheeses but I'm sure it will be just as delicious."
- Ready In:
- 40mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
-
SAUCE
- 2 tablespoons unsalted butter
- 3 1⁄2 tablespoons all-purpose flour
- 1 1⁄2 cups whole milk
- 7 ounces aged white cheddar cheese, grated (about 1 3/4 cups)
- 1 ounce monterey jack cheese, grated (1/4 cup)
- 1⁄2 teaspoon coarse salt
- 1⁄4 - 1⁄2 teaspoon dried chipotle powder
- 1⁄8 teaspoon garlic powder
-
PASTA
- 6 ounces penne pasta (about 3 1/4 cups)
- 1 ounce aged white cheddar cheese, grated (1/4 cup)
- 1 ounce monterey jack cheese, grated (1/4 cup)
- 1⁄4 - 1⁄2 teaspoon dried chipotle powder
directions
- To prepare sauce, melt butter in a heavy-bottomed saucepan over medium heat and whisk in the flour. Continue whisking and cook for 2 minutes. Slowly add milk, whisking constantly. Cook until sauce thickens, about 10 minutes, stirring frequently. Remove from heat. Add cheeses, salt, chili powder and garlic powder. Stir until cheese is melted and all ingredients are incorporated, about 3 minutes. Set aside.
- Preheat oven to 350°F Butter or oil an 8-inch baking dish. Cook penne 2 minutes less than package directions. (It will finish cooking in the oven.) Rinse pasta in cold water and drain well.
- Combine pasta and sauce in a medium bowl; mix carefully but thoroughly. Scrape the pasta into the prepared baking dish. Sprinkle top with cheeses and then the chili powder.
- Bake, uncovered, 20 minutes. Let stand 5 minutes before serving.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This was delicious! Thanks for sharing it. We live in the Seattle area, and have tasted the "real" thing too! -
Tasted very close the original Beechers mac & cheese. This is a great grown up mac & cheese. Nice bit of heat and cheesy flavor. I will make this again.
Tweaks
-
Can't wait to make this after trying the real thing on a trip to Seattle recently. That said, the original recipe calls for Beecher's "Flagship" cheese, which is like a cross between sharp cheddar and Gruyere. Hence I suggest you add a bit of Gruyere to the sauce. Gruyere will provide a bit of nuttiness and melts down wonderfully.
RECIPE SUBMITTED BY
Hollyism
Cooper City, FL
<img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg">
<br>I am a mother of 3 children, Brent (17), Kaylee (15), and Cole (12). We have a very busy schedule most days so I love finding easy and quick recipes using fresh ingredients. I have been a Girl Scout leader for 10 years. I am a "Vacation Junkie" so I come home from every vacation and start planning the next one! If I don't have a vacation to look forward to then I fall into a deep depression! My new favorite cookbook is "The All New Ultimate Southern Living Cookbook". I'm only about halfway through it but everything looks absolutely YUMMY!!! My dream is to completely renovate my kitchen to be a Gourmet's Delight...you know, granite countertops, big deep sink, top of the line appliances, etc.
