Friday, October 1, 2010

Beecher's 'World's Best' Mac & Cheese - and it is!

While in Seattle last month I made it a point to stop at Beecher's cheese shop...twice.  They make my favorite cheese (bonus they have 2 more new favorite cheeses of mine!), so I was excited to see where it was made and to eat lunch there.  I've had it before, and I'll eat it again, but they make the best mac and cheese EVER!  No joke, you'll never find any better.  Now imagine my shock and excitement, a week after getting back the recipe was in some newspaper insert (think Parade but with recipes).  So, since I know everyone can't go to Seattle and visit their shop I thought I'd share the recipe (but please do find or order their cheese to use!).  Plus, it's up here now so I can't lose it.  :)

Beecher's 'World's Best' Mac & Cheese
If you can't find Beecher's cheese locally, use an aged sharp Cheddar and Monterey Jack cheese.  This recipe can be made ahead and frozen - use a freezer-to-oven-safe pan and increase the baking time to 50 minutes.

2 tbs unsalted butter
3 1/2 tbs all-purpose flour
1 1/2 c whole milk
7 oz Beecher's Flagship cheese, grated (about 1 3/4 c)
1 oz Beecher's Just Jack cheese, grated (about 1/4 c)
1/2 tsp coarse salt
1/4 to 1/2 tsp chipotle chili powder
1/8 tsp garlic powder

6 oz penne pasta (about 3 1/4 c)
1 oz (1/4 c) Beecher's Flagship cheese, grated
1 oz (1/4 c) Beecher's Just Jack cheese, grated
1/4 to 1/2 tsp chipotle chili powder

  1. To prepare sauce, melt butter in a heavy saucepan over medium heat.  Add flour.  Cook, whisking constantly, 2 minutes.
  2. Slowly add milk, whisking constantly.  Cook until sauce thickens, about 10 minutes, stirring frequently.  Remove from heat.
  3. Add cheese, salt, chili powder, and garlic powder.  Stir until cheese melts, about 3 minutes.
  4. Preheat oven to 350F.
  5. To prepare pasta, cook pasta 2 minutes less than package directions. (It will finish cooking in the oven).  Rinse pasta in cold water and drain well.
  6. Combine pasta and sauce in a medium bowl; mix thoroughly.  (The mixture will seem soupy, but some of the liquid will be absorbed during baking.)  Transfer to an 8" square baking dish.  Sprinkle top with cheese and chili powder.
  7. Bake, uncovered, 20 minutes.  Let stand 5 minutes before serving.
Serves 4
Nutrition per serving: 560 calories, 32g fat, 100mg chol., 27g protein, 42g carbs, 1g fiber, 720mg sodium

Now, go visit Beecher's!  There are also 2 other options for this mac & cheese:  1) order the kit online which includes the cheese, or 2) you can buy it premade online.  Your call.  But it's Sooooo good!  If you are going to order Beecher's cheese to use, get yourself a block of their 4 year aged Flagship and a block of the Smoked Flagship.  Yea, I brought a little of each of those home with me.  :)

1 comment:

Kaitlin said...

I think I need to go grocery shopping! So we can make the cupcakes, mac and cheese, and the panzanella and sausage salad... YUMMY!!!