Ingredients
- Beecher’s “World’s Best” Mac and Cheese Recipe
- 16 oz. penne pasta (a 1 lb. box)
- Beecher’s Cheese Sauce (recipe below)
- 1/4 C. grated sharp Cheddar cheese
- 1/4 C. grated Jarlsberg cheese (the original recipe calls for Gruyere, but at $18.99/lb. vs. $8.99/lb Jarlsberg is an acceptable substitute
- 1/4 teaspoon chipotle chile powder
- (see directions for cheese sauce recipe)
Preparation
Step 1
Combine cooked pasta and Beecher’s Cheese Sauce in a medium bowl and mix until the cheese sauce has been completely incorporated. Pour the pasta/cheese mixture into the prepared baking dish. Sprinkle the top with the cheeses and then the chile powder. Bake, uncovered, for 20 minutes. Let stand for 5 minutes before serving.
Beecher’s Cheese Sauce
1/4 cup ( 1/2 stick) unsalted butter
1/3 cup all-purpose flour or Wondra
3 cups milk
3 ½ C. sharp Cheddar cheese
½ C. grated Monterrey Jack cheese
1/2 teaspoon kosher salt
1/4 teaspoon chipotle chile powder (add up to 1/2 tsp. if you like more heat)
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.
We loved this recipe. My son thought it was a little spicy, but he still cleaned his plate. We thought for our next go-round we’d add bacon to the recipe to enhance the smoky flavor.