Beecher’s “World Best” Mac & Cheese

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

Sauce:

2 TBSP. unsalted butter
3 ½ TBSP. all-purpose flour
2 cups whole milk
7 ozs. Beecher’s Flagship cheese, grated (1 ¾)
1 ozs. Beecher’s Just Jack cheese grated (1/4 cup)
½ tsp. coarse salt
¼ to ½ tsp. chipotle chili powder
1/8 tsp. garlic powder
2 TBSP. heavy cream
2 tsp. spicy brown mustard

Pasta:

6 ozs. Penne pasta (about 3 ¼ cups)
1 oz. (1/4 cup) Beecher’s Flagship cheese, grated
1 oz. (1/4 cup) Beecher’s Just Jack cheese, grated
¼ to ½ tsp. chipotle chili powder

Topping:

Bread crumbs & parmesan cheese

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 350 F.
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-inch square baking dish.  Sprinkle top with cheese, chili powder and bread crumbs.  
7.        Bake, uncovered 20 minute.  Let stand 5 minutes before serving.  Serves 4
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info@berkshirequilts.com