Background
We’ve been serving this recipe since 2003, when we first opened our cafe in Seattle’s historic Pike Place Market.
A time-tested crowd favorite, Beecher’s “World’s Best” Mac & Cheese features our signature Flagship and Just Jack cheeses. A hint of spice and penne proves it’s not just for kids.
This recipe is simple, which really demonstrates that when it comes to our mac, it’s all about the cheese! Nothing holds flavor after cooking like our Flagship.
Cooking and Serving Tips
This recipe can be easily doubled and baked in a 9×13-inch dish. And if you’re looking for a gluten free version, substitute your favorite gluten free pasta for the penne, and in the sauce, substitute 2 teaspoons corn flour for the all-purpose flour.
Recipe
Instructions
Preheat oven to 350˚F.
Cook penne 2 minutes less than package directions. Rinse in cold water and set aside.
Melt butter in a heavy bottomed saucepan over medium heat. Whisk in flour. Continue whisking and cook for 2 minutes. Slowly add milk while whisking. Cook until sauce thickens, about 10 minutes, stirring frequently. Remove from heat.
Add 1-3/4 cups Flagship cheese, 1/4 cup Just Jack cheese, salt, 1/4 teaspoon chili powder, and garlic powder. Stir until cheese is melted and all ingredients are incorporated, about 3 minutes.
Combine pasta and sauce in a large bowl and mix carefully. Scrape into an 8-inch baking dish. Sprinkle with remaining cheese and chili powder.
Bake, uncovered, for 20 minutes. Let Mac & Cheese sit for 5 minutes before serving.
Prep Time:
40 minutes
Cook Time:
20 minutes
Total Time:
1 hour
Serves:
Serves: 2 to 4
Ingredients
- 6 ounces penne pasta
- 8 ounces Beecher’s Flagship cheese, grated (about 2 cups)
- 1-1/2 cups milk
- 2 tablespoons plus 2 teaspoons all-purpose flour
- 2 tablespoons unsalted butter
- 2 ounces Beecher’s Just Jack cheese, grated (about 1/2 cup)
- 1/4 teaspoon Kosher salt
- 1/4 teaspoon chili powder
- Pinch garlic powder
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