Using the cheese sauce #recipe from yesterday, here is how you can make the complete Beecher’s World’s Best Mac and Cheese recipe.
- 6 ounces penne pasta (about 3 ¼ cups)
- 1 ounce (1/4 cup) aged Cheddar cheese, in block/wedge form
- 1 ounce (1/4 cup) Monterey Jack (can substitute aged Mozzarella, aged Cheddar, or even Gruyere or Jarlsberg)
- ¼ to ½ teaspoon chipotle chili powder
Preheat oven to 350F. Butter or oil an 8-inch baking dish. Cook penne 2 minutes less than package directions. (It will finish cooking in the oven.) Rinse pasta in cold water and drain well.
Combine pasta and sauce in a medium bowl; mix carefully but thoroughly. Scrape the pasta into the prepared baking dish. Sprinkle top with cheeses and then the chili powder.
Bake, uncovered, 20 minutes. Let stand 5 minutes before serving.