Name: “World’s Best” Mac and Cheese
Yield: serves 4 as a side dish
Ingredients: 6 ounces penne; 2 cups Beecher’s Flagship Cheese Sauce (recipe follows); 1 ounce Cheddar, grated (1/4 cup); 1 ounce Gruyère cheese, grated (1/4 cup); 1/4 to 1/2 teaspoon chipotle chili powder (see Note); 1/4 cup (1/2 stick) unsalted butter; 1/3 cup all-purpose flour; 3 cups milk; 14 ounces semihard cheese (page 23), grated (about 3 1/2 cups); 2 ounces semisoft cheese (page 23), grated (1/2 cup); 1/2 teaspoon kosher salt; 1/4 to 1/2 teaspoon chipotle chili powder; 1/8 teaspoon garlic powder; (makes about 4 cups)

WE CAME UP WITH THIS RECIPE WHEN WE OPENED BEECHER’S. We wanted to show our customers that you can cook with and eat great cheese every day, and this killer mac and cheese uses two of our cheeses with a background hint of garlic powder and chipotle pepper. We’ve already won the vote for Seattle’s best Mac and Cheese, but the 17,234 people a year from all over the world who eat it in our store tell us it’s the world’s best. This recipe serves about four people as a side dish. It doesn’t look like a lot, but one bite of this creamy dish will show you why. If you double the recipe, bake it in a 9 × 13-inch pan for 30 minutes.

Recipe notes

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