“World’s Best” Mac and Cheese Recipe
Daily Value: 25%
Sugar-Conscious, Vegetarian, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||23µg||6%|
|Fatty acids, total monounsaturated||8g||0%|
|Fatty acids, total polyunsaturated||1g||0%|
Exclusive from The Daily Meal
It doesn't get much better than Macaroni and Cheese featuring Seattle and New York's Beecher's Handmade Cheese. As owner and inventor of the recipe 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."
The best part about this mac and cheese recipe is that it can be made ahead and frozen — just be sure to use a freezer-to-oven-safe pan and increase the baking time to 50 minutes.
Preheat the oven to 350 degrees.
Cook the penne for 2 minutes less than package directions. It will finish cooking in the oven. Rinse the pasta in cold water and set aside.
Combine the cooked pasta and Flagship Cheese Sauce in a medium bowl and mix carefully but thoroughly. Scrape the pasta into an 8-inch baking dish. Sprinkle the top with the cheese and then the chipotle powder.
Bake, uncovered, for 20 minutes. Let sit for 5 minutes before serving.
Serves 4 as a side
*Note: A ½ teaspoon of chipotle chili powder makes a spicy mac, so make sure your family and friends can handle it!Servings: 4
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