Tonight in Seattle:  

Beecher's Mac and Cheese recipe... yes, RECIPE

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

  • 6 ounces penne pasta
  • 2 cups Beecher's Flagship Sauce (recipe follows)
  • 1 ounce cheddar, 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.

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

  • 1/4 cup ( 1/2 stick) unsalted butter
  • 1/3 cup all-purpose flour
  • 3 cups milk
  • 14 ounces semihard cheese, such as Beecher's Flagship, grated (about 3 1/2 cups)
  • 2 ounces grated semisoft cheese, such as Beecher's Just Jack
  • 1/2 teaspoon kosher salt
  • 1/4 to 1/2 teaspoon chipotle chile powder
  • 1/8 teaspoon garlic powder

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.

 

Mmmm! I still dream about this stuff from when I worked downtown. Looks like a trip to the Market to procure some cheese might be in order!

I want some right now please!

oh man, hi tonight's dinner.

Making mac & cheese for tomorrow's Easter side-dish, glad to find this. Not only does Beecher's have the best mac & cheese, but their place on Mercer Island (Bennett's) has the most incredibly simple and great chipotle cole slaw AND the BEST CHEESEBURGER in the state of Washington if not the west coast and the country. ALL the elements contribute, and they serve it with that slaw. Go in and tell Roger (their bar manager) that Mark from Lowell's sent you. Cheers.

I love a lot of the cheeses from Beecher's individually, but I'm not a big fan of their Mac and Cheese. I just think it's a little bland. This was a big surprise to me, given the hype, but I had family in from the South visit and they thought the same. I'm wondering if maybe it's just a regional thing?
This "authentic" recipe leaves out many ingredients listed on the Beechers' Mac & Cheese package. These are: Vinegar Tomato puree Onions Sugar Paprika Chili Powder Why didn't Beecher's give us the REAL recipe??
I love when places give their mac and cheese a little kick like with the chili powder in this recipe. Mac and Cheese is already one of the greatest dishes ever conceived and then you add the little spice pump-up and it takes to a whole new level of awesomeness.
Wait until you try Beecher's Mariachi Mac & Cheese. Wow!!
I made this for dinner and it was a hit! I used a 16 ounce package of brown rice penne pasta so I only boiled it 3 minutes. Brown rice pasta taste just as good as normal pasta as long as you don't overcook it. One recipe of flagship sauce was plenty for a 16 ounce package of pasta. I also used fresh garlic instead of garlic powder since I didn't have any, and added a mexican blend of chili powder and some other spices and I topped the dish with a shredded 3 cheese blend of cheddar, monterey jack, and mozzerella along with some flagship cheese. I topped it all with some smoked paprika and broiled it at the end so it would look browned on top. It was delicious!
To Howard: I was thinking the same thing! Funny though, upon rereading the package the other day I thought that vinegar, tomato puree, sugar *could* be sorta like ketchup... and I add paprika anyway for a bit o' sweetness and for color on the top without adding much flavor. I know it can't have too much tomato in it because of the color. It could also be that Beecher's throws the tiniest bit of things in there (without changing the flavor) just to kind of misdirect people trying to recreate the recipe. Sneakier things have happened, lol!
Martha Stewart had this on her show a few years ago and I have been making it for my family ever since. It's my favorite mac 'n cheese recipe. I LOVE the sharp cheddar taste. I don't think my son's 15-year-old Southern girlfriend was too impressed. We ate in virtual silence. I think she was expecting/hoping for something more of a creamy Velveeta taste and texture. All these Southern friends of my kids approach our family cuisine with some trepidation, and are sometimes left shaking their heads. I hope anyone curious will go ahead and try this. It's the best! Not bland, Velveeta and ordinary. Sharp, spicy and delicious!

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