- 8
Ingredients
- General:
- 15 ounces penne pasta
- Beecher’s Flagship Sauce (recipe follows)
- 2 ounces (1/2 cup) Beecher’s Flagship cheese (or cheddar cheese), grated
- 2 ounces (1/2 cup) Beecher’s Just Jack cheese (or gruyere cheese), grated
- 1/2 teaspoon chipotle chili powder
- Beecher’s Flagship Sauce:
- 1/4 cup unsalted butter (1/2 stick)
- 1/3 cup all-purpose flour
- 3 cups milk
- 14 ounces Beecher’s Flagship cheese (or cheddar cheese), grated (about 3 1/2 cups)
- 2 ounces Beecher’s Just Jack cheese (or gruyere cheese), grated (1/2 cup)
- 1/2 teaspoon kosher salt
- 1/4 to 1/2 teaspoon chipotle chili powder
- 1/8 teaspoon garlic powder
Preparation
Step 1
Make sauce:
Melt the butter in a heavy bottomed saucepan over medium heat and whisk in the flour. Continue whisking and cook 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, chili 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 3 days.
Put together:
Preheat the oven to 350˚F.
Cook the penne 2 minutes less than package directions. (It will finish cooking in the oven.) Rinse the pasta in cold water and set aside.
Combine the cooked pasta and Flagship sauce in a medium bowl and mix carefully but thoroughly. Scrape the pasta into an 9x13-inch baking dish. Sprinkle the top with the cheese and then the chili powder.
Bake, uncovered, for 30 minutes. Let the mac and cheese sit for 5 minutes before serving.