Mac 'n Cheese - Kurt Beecher Dammeier

By GratefulSea

From the cookbook, Pure Flavor, by Kurt Beecher Dammeier

Ingredients

• For Beecher's Flagship Cheese Sauce:
• Butter or vegetable oil, for baking dish
• 6 ounces penne
• 2 cups Beecher's Flagship Cheese Sauce
• 1 ounce cheddar cheese, grated (1/4 cup)
• 1 ounce Gruyere cheese, grated (1/4 cup)
• 1/4 to 1/2 teaspoon chipotle chile powder
• 4 tablespoons (1/2 stick) unsalted butter
• 1/3 cup all-purpose flour
• 3 cups milk
• 14 ounces cheddar cheese, preferably Flagship, grated (3-1/2 cups)
• 2 ounces Jack cheese, preferably Just Jack, grated (1/2 cup)
• 1/2 teaspoon coarse salt
• 1/4 to 1/2 teaspoon chipotle chile powder
• 1/8 teaspoon garlic powder

Details

Adapted from marthastewart.com

Preparation

Step 1

Preheat oven to 350 degrees. Butter or oil and 8-inch baking dish; set aside.

Bring a large pot of water to a boil over high heat. Cook penne, according to package direction, for 2 minutes less than recommended on the package. Rinse pasta in cold water; set aside.

In a medium bowl, mix together cooked pasta and sauce gently but thoroughly. Pour pasta into prepared baking dish; sprinkle with cheeses and chile powder. Bake, uncovered, for 20 minutes. Let stand 5 minutes before serving.