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I always thought that Beecher's guarded their mac and cheese recipe with their life. Anyone that has tasted Beecher's heavenly cheesy goodness knows what I'm talking about. It's definitely in my top 5. Imagine how excited I was to see the PI had published Beecher's mac and cheese recipe on the interweb. I've gladly posted it below in hopes that you'll invite me over for a taste. And while we're on the subject, who do you think has the best mac and cheese in town?
'WORLD'S BEST' MAC AND CHEESE
SERVES 4 AS A SIDE DISH
Preheat oven to 350 degrees.
Oil or butter an 8-inch baking dish.
Cook the penne 2 minutes less than package directions. (It will finish cooking in the oven.) Rinse pasta in cold water and set aside.
Combine cooked pasta and 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 chile powder. Bake, uncovered, for 20 minutes. Let sit for 5 minutes before serving.
NOTE: If you double the recipe to make a main dish, bake in a 9-by-13-inch pan for 30 minutes.
BEECHER'S FLAGSHIP CHEESE SAUCE
MAKES ABOUT 4 CUPS
Melt the butter in a heavy-bottom saucepan over medium heat and whisk in the flour. Continue whisking and cooking for 2 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, chile powder and garlic powder. Stir until the cheese is melted and all ingredients are incorporated, about 3 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.