Beecher’s Mac and Cheese

photo (7)

If you’re like most people, you probably have a box of mac and cheese sitting in your pantry. This recipe is about as far from that as you can get. I first got this recipe after a trip to Seattle, where a cheese store in Pike Place Market sold this mac and cheese. It’s a fairly easy recipe, and it is most likely the best mac and cheese that you will ever taste. Here’s what you need:

  • 1 lb sharp cheddar cheese
  • 4 tablespoons butter
  • 7 tablespoons flour
  • 1/4 lb jack cheese
  • 3 cups milk
  • 1 teaspoon chipotle chili powder
  • 1/4 tsp garlic powder
  • black pepper
  • 1 lb penne pasta

First, preheat your oven to 350 degrees. Next, grate 3/4 lb of the cheddar and 1/8 lb of jack cheese into a large bowl. Save the rest to grate as a topping. Start to boil a large pot of water for your pasta. Melt the butter in a medium sized saucepan over medium heat. Add the flour and stir. It will probably get lumpy at this point, but the next step will fix that. Heat the milk in the microwave for 1 minute, and then add it 1 cup at a time to the flour/butter mixture, all while stirring with a whisk. Stir until the lumps are gone and you have a smooth white sauce. Next, add the mixture of cheddar and jack cheese that you grated into the large bowl and stir until smooth. Add chipotle powder and black pepper to the pasta and stir until smooth. Keep it on low heat and stir occasionally. If you don’t like spicy food, halve the amount of chipotle powder suggested. Your sauce at this point will look something like this:

photo (8)

When your water starts to boil, add your 1 lb of penne pasta, and cook for 2 minutes less than recommended on the package. While the pasta is boiling, grease a 13 x 9 inch baking pan. After the pasta is done boiling strain it and add it to the dish. Pour in the cheese sauce and stir until everything is mixed evenly. For a topping, add the grated cheese you set aside earlier and sprinkle some extra chipotle powder on top if you want more of a kick. Bake in the oven for 20 minutes, let cool for 5, and enjoy your mac and cheese!

photo (9)

The link to the Beecher’s website where I found this recipe is here:


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s