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dublinburro

World's Best Mac and Cheese

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It's a bold claim, but this mac n' cheese from Kurt Beecher Dammeier's Pure Flavor cookbook might be the world's best.

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Ingredients

  • 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
  • Beecher's Flagship Cheese Sauce
  • 4 tablespoons (1/2 stick) unsalted butter
  • 1/3 cup all-purpose flour
  • 3 cups milk
  • 14 ounces cheddar cheese, preferably Flagship, grated (about 3 1/2 cups)
  • 2 ounces Jack cheese, preferably Just Jack, grated (about 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

Beecher's Flagship Cheese Sauce

Step 1

Melt butter in a heavy-bottomed saucepan over medium heat; whisk in flour. Continue whisking and cooking for 2 minutes.

Step 2

Slowly add milk, whisking constantly. Cook, stirring frequently, until sauce has thickened, about 10 minutes. Remove from heat. Add cheeses, salt, chile powder, and garlic powder. Stir until cheese has melted and all ingredients are well incorporated, about 3 minutes. Use immediately or refrigerate up to 3 days.

Step 3

To reheat sauce, place in a saucepan over low heat, stirring frequently, until heated through.


Macaroni

Step 1

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

Step 2

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.

Step 3

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.



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