World's Best Mac & Cheese

It is pretty darn good.

My current obsession is Pinterest. If you've never been there - go. 

I've been collecting some recipes on there - and I figured it was time to make one. And this one seemed like a great first - I mean it's supposed to be the WORLD'S best. The information shared on the site was that "it's Kurt Beecher Dammeier's recipe from his 'Pure Flavor' cookbook. People line up for it at Beecher's at the Pike Place Market in Seattle."

The link for the recipe took me to Martha Stewart's page - but I figured I would still try it. Some of the ingredients were vague, so I'll note what I used.


World's Best Mac & Cheese
recipe from Martha Stewart

• Butter or vegetable oil, for baking dish
• 6 ounces penne
• 2 cups Beecher's Flagship Cheese Sauce (recipe below)
• 1 ounce cheddar cheese, grated (1/4 cup)
• 1 ounce Gruyere cheese, grated (1/4 cup)
• 1/4 to 1/2 teaspoon chipotle chile powder
• 
  
• Preheat oven to 350 degrees. Butter or oil and 8-inch baking dish; set aside.
• 
  Bring a large pot of water to a boil over high heat. Cook penne, according to package direction, but 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.

Beecher's Flagship Cheese Sauce
recipe from Martha Stewart

• 2 tablespoons (1/4 stick) unsalted butter
• 1/6 cup all-purpose flour
• 1/2 cups milk
• 7 ounces cheddar cheese, grated 
• 1 ounces pepper jack cheese, grated 
• 1/4 teaspoon coarse salt
• 1/4 teaspoon chipotle chile powder
• 1/8 teaspoon garlic 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.