adapted from Beecher's Mac and Cheese and Alli 'n Sons
Serves 4
Preheat oven: 350° F.
Butter an 8" casserole dish for four
Beecher's Flagship Cheese Sauce
(Makes about four cups)
1/4 cup unsalted butter
1/3 cup all-purpose flour
3 cups milk
14 ounces semi-hard cheese, such as Beecher's Flagship, grated (about 3 1/2 cups)
2 ounces semi-soft cheese, such as Beecher's Just Jack
1/2 tsp kosher salt
1/8 tsp garlic powder
Melt the butter in a heavy-bottom saucepan over medium heat and whisk in the flour. Continue whisking and cooking for two minutes. Slowly add the milk, whisking constantly. Cook until the sauce thickens about 10 minutes, stirring frequently. 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 three minutes. Use immediately, or refrigerate for up to three days.
NOTE: A single batch of sauce makes enough for a double recipe of macaroni and cheese.
Pasta
6 ounces penne pasta
2 cups Beecher's Flagship Sauce
1 ounce cheddar, grated (1/4 cup)
1 ounce Gruyere cheese, grated (1/4 cup)
1/4 to 1/2 tsp chipotle chili powder
Cook the penne two minutes less than package directions. (It finishes in the oven.) Rinse the pasta in cold water and set aside.
Combine cooked pasta and 2 cups Flagship Sauce in a medium bowl and mix carefully but thoroughly. Scrape the pasta into the prepared baking dish. Sprinkle the top with the cheeses and then the chili powder. Bake, uncovered, for 20 minutes. Let sit for five minutes before serving.
Note: If the recipe is doubled, use a 9 X 13 inch pan and bake for 30 minutes.