Recipe Originally posted on Martha Stewart's website.
You will need:
Beecher's Flagship Cheese Sauce:
4 tablespoons (1/2 stick) unsalted butter
1/3 cup all-purpose flour
3 cups milk
3 1/2 cups cheddar cheese, preferably Flagship, grated
1/2 cup Jack cheese, preferably Just Jack, grated
1/2 teaspoon coarse salt
1/4 to 1/2 teaspoon chipotle chile powder (I used chili powder)
1/8 teaspoon garlic powder
For the Beecher's Mac and Cheese:
6 oz penne pasta
2 cups of Beecher's Flagship Cheese sauce
1/4 cup cheddar cheese, grated
1/4 cup Gruyere cheese, grated (I wasn't paying a $10 for Gruyere, so I just used Jack)
1/4 to 1/2 teaspoon chipotle chile powder
Melt butter in a heavy-bottomed saucepan over medium heat.
Whisk in flour. Continue whisking and cooking for 2 minutes.
Slowly add milk, whisking constantly. Cook, stirring frequently, until sauce has thickened, about 10 minutes.
Remove from heat. Add cheeses, salt, chile powder, and garlic powder.
Stir until cheese has melted and all ingredients are well incorporated, about 3 minutes. Use immediately or refrigerate up to 3 days. To reheat sauce, place in a saucepan over low heat, stirring frequently, until heated through.
Preheat oven to 350 degrees. Butter or oil an 8-inch baking dish and set aside. Cook penne according to package directions for 2 minutes less than recommended on the package. Rinse pasta in cold water; set aside. In a medium bowl, mix together cooked pasta and sauce gently but thoroughly. Pour pasta into prepared baking dish; sprinkle with cheeses and chile powder.
Bake, uncovered, for 20 minutes. Let stand 5 minutes before serving.
Enjoy!! I thought this mac and cheese was okay--I enjoyed the different cheeses and the kick from the chili powder, but I'm torn between this one and Pioneer Woman's. Oh well, more mac and cheese for me to rotate between!
I read the recipe and wow, that's a LOT of different kind of cheeses. But the finished result looks soooo delicious! I must try making this next time.
ReplyDeleteTry this:
ReplyDeleteA box of whatever noodles you prefer, cooked according to directions. Then mix in shredded chedder, shredded jack, 8 oz cream cheese, 8 oz Velveeta (secret ingredient... trust me. Easier if melted a little first), 8 oz cottage cheese (small curd), half a stick of butter, one egg and 3/4 cup milk. Throw in a casserole dish or baking pan. In a separate bowl make a mixture of 1/2 cup italian style breadcrumbs, 1/2 cup of parm cheese (the powder kind, not shredded), and half stick of melted butter... top the mac n cheese with this crumbly crust and bake at 325 for about 20 mins til gooey, bubbly and golden brown... Cheese heaven in half an hour. <3
@Jia OOhh I always love a new mac-n-cheese recipe. But cottage cheese, eh? I'll have to try it out and let you know how it goes--I do love a good crunchy crust on my casseroles!
ReplyDelete@MB I thought the exact same thing when I saw the recipe. I hate having to buy a lot of extra stuff for one recipe, but for mac and cheese, there is very little I WON'T do. ;)
ReplyDelete