The World's Best Mac and Cheese

You may have heard of the original version of this recipe-- Beecher's "World's Best" Mac and Cheese-- and it truly does live up to its name. In fact, it should be a crime to visit Seattle, WA, and not stop by Beecher's for some fresh mac and cheese and a hunk of their Flagship Cheddar to take home.

This cheesy, cheesy recipe is going to get away with a "healthy alternative" label for a couple of reasons. I don't know anyone who doesn't like macaroni and cheese, and I don't even think I know anyone who doesn't crave it from time to time. So instead of reaching for that blue box of processed, powdered cheese and limp noodles, reach for this recipe. I've switched the flour and the pasta to whole wheat, to add some goodness to the dish, and cut back the amount of cheese a tiny bit, as well. I am a huge cheese enthusiast, and I put at least twice as much on my spaghetti as Tessa does, so trust me when I say that my version is plenty cheesy.

Also, you might consider buying a hunk of cheese and grating it yourself, because apparently shredded cheese has wood in it.

World's Best Mac and Cheese
12 ounces penne pasta
4 cups Beecher's Flagship Sauce (recipe follows)
1/4 teaspoon chipotle chile powder

1. Preheat oven to 350 degrees.
2. Oil or butter a 9-by-13-inch baking dish.
3. Cook the penne 2 minutes less than package directions. (It will finish cooking in the oven.) Drain and set aside.
4. Combine cooked pasta and Flagship Sauce in a big bowl and mix carefully but thoroughly. Scrape the pasta into the prepared baking dish. Sprinkle the top with the chile powder. 

5. Bake, uncovered, for 30 minutes. Let sit for 5 minutes before serving.

Beecher's Flagship Cheese Sauce
(Makes about 4 cups)

1/4 cup ( 1/2 stick) unsalted butter
1/3 cup whole wheat pastry flour
3 cups almond milk
12 ounces semihard cheese, such as Beecher's Flagship, shredded (about 3 1/2 cups)
2 ounces shredded 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

1. Melt the butter in a heavy-bottom saucepan over medium heat and whisk in the flour. Continue whisking and cooking for 2 minutes. 

2. Slowly add the milk, whisking constantly. Cook until the sauce thickens, about 10 minutes, stirring frequently. 

3. 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.

Serves four as a main dish, or eight as a side dish.

Cheeeeeeeeeeeeeeeeeeeeesy.