This Father’s Day I cooked my family all of my dad’s BBQ favorites – ribs, coleslaw, cornbread, and, of course, macaroni and cheese. My dad has long been a fan of mac and cheese (who isn’t?), so I decided to test out a recipe that I bookmarked last month. Beecher’s is apparently a famous cheese maker in Seattle, and this makes me want to visit when I make it to Washington State!
What made this recipe perfect for a busy Father’s Day is that the Beecher’s Flagship Cheese Sauce can be made up to three days ahead of time. I made it on Friday, so come Sunday all I had to do was cook the pasta, combine with the cheese sauce, and top with the cheese! My whole family loved this recipe, and leftovers tasted great too.
Beecher’s Macaroni and Cheese
Adapted from My Cooking Quest
16 oz. penne pasta (one box)
4 c. Beecher’s Flagship Cheese Sauce (recipe below)
2 oz. cheddar, grated
2 oz. Gruyere cheese, grated (I only had cheddar, so I used 4 oz.)
1/2 tsp. chipotle chile powder (I forgot this and it was still tasty)
Preheat oven to 350. Grease a 13×9 baking dish. Cook the penne 2 minutes less than the al dente package directions; they will finish cooking in the oven. Rinse the cooked pasta with cold water and combine with the Flagship Sauce, mixing carefully but thoroughly. Pour the pasta into the prepared baking dish. Sprinkle the top with the cheese, then the chile powder. Bake uncovered for 30 to 35 minutes, until the top has a nice golden crust. Let sit for a few minutes before serving.
Beecher’s Flagship Cheese Sauce (makes 4 cups)
1/4 c. butter
1/3 c. all-purpose flour
3 c. warmed milk
16 oz. semi-hard cheese, grated (I used Vermont sharp and extra-sharp aged cheddar)
1/2 tsp. kosher salt
1/2 tsp. chile powder
1/8 tsp. garlic powder
Melt the butter in a heavy-bottomed saucepan over medium heat. Whisk in the flour. Continue to whisk and cook for 2 minutes. Slowly add the milk, whisking constantly. Cook until the sauce thickens, about 10 minutes, stirring frequently to prevent lumps.
Remove from the heat. Add the cheese, salt, chile powder and garlic powder. Stir until the cheese is melted and all the ingredients are incorporated, about 3 minutes.