On a recent trip to Seattle one of my favorite stops is Beecher’s. Their cheese soooo good.
We tasted the Breadzel which the bread is made with heritage grains from the Washington State University’s Bread Lab, and is combined with Beecher’s cheese.. They toast it for you when you order it and it is soo amazing! There’s a line, there will always be a line! It’s sooo wroth the time to stand in line.
I also love that you can also get a peek at their cheese making process at the storefront.
Once we got home and reminisced about the trip I knew we had to make the mac and cheese. It really is pretty good! Our local HEB carried the flagship cheese. It’s a little pricier than other brands, but you can taste the quality.
Beecher’s “World’s Best” Mac & Cheese
(Adapted from Beecher’s)
6 ounces penne pasta
8 ounces 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 Just Jack cheese, grated (about 1/2 cup)
1/4 teaspoon Kosher salt
1/4 teaspoon chili powder
Pinch garlic powder
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 tsp. 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.
