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Our vacation in Seattle included a lot of eating, A LOT!! and the kids who usually turn up their noses at  food were enamored by Beecher’s cheese at Pike place. They make cheese in full view of the public and it’s a fascinating thing to see them mix large troughs of milk and hang up bags and bags of curd. very cool , They sell cheese and their Flagship cheese is the absolute best. The rapidly diminishing supplies we bought back and  my waistline can vouch for  that .

They also have a cafe where they sell their signature ‘ World’s Best Mac & Cheese’ . I’m not a mac and cheese lover, I actually hate the bland stuff, but  this tasted good even to me ( or maybe I was just very hungry).  The kids couldn’t get enough. Teen R  hit the place for this stuff morning , noon and night. a full on Mac n’Cheese orgy.

So in an attempt to replicate it ( considering I went overboard buying Beecher cheese and have to use them up) teen R actually found this recipe on the Web. I have no idea from where but I guess the copyright is Beecher’s 🙂  and even though we made this at home, if Beecher’s was nearby , I can safely say we’d hit it on a regular basis.

Anyway here’s the recipe . Substitute as you please.

Ingredients
8 ounces Penne pasta
¼ stick unsalted butter ( 1/8th cup?)
1/4 cup all-purpose flour
1.5-2  cups milk
1.5 cups  grated Beecher’s Flagship cheese (or cheddar cheese)
1/4 cup grated  Beecher’s Just Jack cheese (or Gruyere cheese)
½ teaspoon salt
¼ to ½ teaspoon Chipotle chili powder ( I used good old lal mirch )
1/8 teaspoon garlic powder ( crushed garlic is even better)
1/2 cup cheese grated to sprinkle on top.
½ teaspoon chili powder to sprinkle on top

Directions:
Preheat the oven to 350˚F.
Cook the Pasta 2 minutes less than package directions. (It will finish cooking in the oven.) Rinse the pasta in cold water and set aside.
Melt the butter in a heavy bottomed saucepan over medium heat and whisk in the flour.  cook for 2 minutes ,add the milk, whisking constantly. Cook until the sauce thickens, Remove from the heat. Add the cheese, salt, chili powder and garlic powder. Stir until the cheese is melted and all ingredients are incorporated, about 3 minutes.
Combine the cooked pasta and sauce in a medium bowl and mix carefully but thoroughly. Pour into a baking dish. Sprinkle the top with the cheese and then the chili powder.
Bake, uncovered, for 30 minutes.
Let the mac and cheese sit for 5 minutes before eating.

  • The sauce can be used  immediately or refrigerated for up to 3 days. – absolutely does not work at our place, they lick the pan clean.
  • I  think you can order it online frozen !! huh . we’re absolutely going to try this option. ( No No we’re not lazy just adventurous)
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