“This wonderful recipe for the world's best mac and cheese is from Kurt Beecher Dammeier's "Pure Flavor" cookbook. Serving size noted is for use as a side dish. I you'd like to make it a main dish for 4, I suggest doubling the recipe. Doing so well add to the cooking time, as well. Add 10 minutes to baking time.”
READY IN:
35mins
SERVES:
4
YIELD:
1 8x8 dish
UNITS:
US

Ingredients Nutrition

  • butter or vegetable oil, for baking dish
  • 6 ounces penne
  • 2 cups beecher's flagship cheese sauce (or your favorite jar or can or homemade sauce)
  • 1 ounce cheddar cheese, grated (1/4 cup)
  • 1 ounce gruyere cheese, grated (1/4 cup)
  • 14-12 teaspoon dried chipotle powder

Directions

  1. Preheat oven to 350 degrees.
  2. Butter or oil and 8-inch baking dish; set aside.
  3. Bring a large pot of water to a boil over high heat.
  4. Cook penne, according to package direction, for 2 minutes less than recommended on the package.
  5. Rinse pasta in cold water; set aside.
  6. In a medium bowl, mix together cooked pasta and sauce gently but thoroughly.
  7. Pour pasta into prepared baking dish; sprinkle with cheeses and chile powder.
  8. Bake, uncovered, for 20 minutes.
  9. Let stand 5 minutes before serving.

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