Tips for Making the Perfect Mac 'n' Cheese

Little secrets that will forever change how you make this favorite comfort food

Tips for Making the Perfect Mac 'n' Cheese
Maryse Chevriere

Nothing beats a creamy bite of mac 'n' cheese, especially when you're in the mood for something warm and comforting. On the flip side, nothing is worse than a poorly made batch — especially when you're looking for utter perfection. (Think cold noodles, congealed cheese, or a stale crust — yuck.) If you've ever visited the Beecher's Handmade Cheese store, in either Seattle or New York, then you've probably tasted the "World's Best" Mac and Cheese and have not been disappointed.

It's so good that it made Oprah's list of favorite foods last year (and created a huge flux in sales because this tasty dish can be ordered nationwide). Though the fresh version is best, the frozen one they sell is surprisingly similar and makes a near-to-perfect substitute (plus, you can store it in your refrigerator and access it in case of emergencies). 

What makes it so special and delicious? Well, that's exactly what we wanted to know. The lovely folks at Beecher's shared how they came up with this fantastic recipe, highlighting the main tips that lead to perfection, and even sharing how to make it at home. Check out their tips below and enjoy the best mac 'n' cheese ever!

 

The Cheese

Obviously a main and popular component of this dish, having a good quality cheese is clutch. At Beecher's, they use their award-winning flagship cheese (which can be purchased online). Why is it so important? The New York's store manager, Mejken Poore, explains that the quality of the cheese you use is similar to the concept of cooking with wine, "If the flavor is going to be condensed in the process, why would you use a wine you wouldn't drink?" Lesson learned: don't skimp on the cheese. The better you buy, the better it will taste. 

 

Type of Cheese

At Beecher's, they use a blend of their Flagship cheese (a semi-hard cow's milk cheese with a nutty flavor that's similar to Cheddar), and jack, which provides a "smooth finish" and is a great melting cheese. (Photo courtesy of Beecher's Handmade Cheese)

 

The Butter

"Of course, the butter," says Poore. She explains that the store only uses local, top-quality products (butter included) because that makes a difference in the outcome of the dish. If the butter was not up to par, then you'd taste it in the final product. As long as you keep this in mind,  "It's actually pretty simple," she says. "I think people think it's a lot more complicated than it is." (This is ideal for the home cook because this fantastic dish can be easily replicated at home.) 

 

The Noodle

Beecher's uses penne instead of the traditional elbow macaroni because it "sucks up the cheese better" since it has a long tunnel-like hole. 

 

Undercooking the Pasta

"It's the magic," according to Poore. Mixing an al dente pasta (cooking for about two minutes less then the package instructions) and combining it with the cheese sauce before it goes in the oven is really the key to the whole operation. It will finish cooking as it bakes to achieve that perfect texture and consistency. 

 

Proportions of Pasta to Cheese

As cheese fanatic and Beecher's founder Kurt Dammeier says, "The proportion of pasta to cheese sauce is crucial to the success of the dish. It will look like a lot of sauce for the pasta, but some of the liquid will be absorbed." (In the recipe, it's 3 ¼ cups pasta to 2 cups cheese sauce — plus the addition of grated cheese on top.) 

 

The Extra Little Something

"Whenever people taste the dish, they always wonder, 'what's that we're tasting?' and it's the chipotle powder we use." This powder gives it just that slight bit of heat that's barely tangible in each bite but essential to the overall taste. 

 

For a Crispy Crust

To get that luscious top layer? Simply grate on more cheese (always the answer) and stick it under the broiler for a few minutes until it browns nicely. This can be done with a homemade recipe or even with the frozen boxed mac 'n' cheese that Beecher's sells. 

 

Click here to see the "World's Best" Mac and Cheese recipe. 

Click here to see the Making of a Signature Drink: Beecher's Grilled Cheese Martini.


Be a Part of the Conversation

Have something to say?
Add a comment (or see what others think).

Comments 2
3.125
Ratings16


Like this story? Get updates by email, facebook and twitter
Get daily food and wine coverage


Latest from The Daily Meal

The Daily Meal Video Network
DIY VS. BUY: Potato Chips

2 Comments

yummylifecoach's picture

I love this site - it's my go-to favorite!

etsweiler's picture

I like the chipotle powder (Spice Merchants, in Ann Arbor's Kerrytown, has just the thing). I'll also use a few dashes of Rooster Sauce (Sriracha). A few shakes of a mild Paprika will give the dish the elusive vibrant color of a Summer sunset. As Fall approaches, I like to add a pint of thoroughly-drained fresh salsa for color and texture. Mix it in toward the end of the cooking of the cheese sauce. The liquid drained from the salsa makes a great cocktail for the cook! My go-to for that is Garden Fresh Gourmet's "Jack's Special" Medium Salsa, a locavore's dream, from nearby Ferndale, MI.

Add a Comment

Upload a picture of yourself no larger than 3MB, please see Terms for details
CAPTCHA
Please answer this Captcha to prove you are human
Image CAPTCHA
Enter the characters shown in the image.
CAPTCHA
Please answer this Captcha to prove you are human