“World’s Best” Mac and Cheese Recipe


Nutrition

Cal/Serving: 734
Daily Value: 37%
Servings: 4

Sugar-Conscious, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat46g71%
Saturated29g144%
Carbs39g13%
Fiber2g7%
Sugars2g0%
Protein40g81%
Cholesterol143mg48%
Sodium853mg36%
Calcium993mg99%
Magnesium65mg16%
Potassium249mg7%
Iron2mg9%
Zinc5mg33%
Phosphorus792mg113%
Vitamin A1440IU29%
Vitamin C0mg0%
Thiamin (B1)0mg5%
Riboflavin (B2)1mg32%
Niacin (B3)1mg5%
Vitamin B60mg9%
Folic Acid (B9)34µg8%
Vitamin B121µg19%
Vitamin D1µg0%
Vitamin E1mg3%
Vitamin K4µg5%
Fatty acids, total monounsaturated13g0%
Fatty acids, total polyunsaturated2g0%
Have a question about the nutrition data? Let us know.

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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.

Click here to see Tips for Making the Perfect Mac 'n' Cheese. 

Click here to see the Outstanding Mac and Cheese Recipes story.

3.1766
Ratings906

INGREDIENTS

DIRECTIONS

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.

Recipe Details

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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61 Comments

rpatter6's picture

No Butter, No salt & pepper, No Sharp Cheddar Cheese, No milk, cream or eggs.... NO WAY!!! I won't even waste my time making this one...

Pammy's picture

First of all, you never ever ever rinse pasta in cold water after you cook it! All that does is wash off the taste of the salt you put in the water to flavor the pasta...amateurs! Lost all credibility with that recipe, dont even want to try it now.

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Amazing! Definitely keeping this recipe. Used Orecchiette pasta, and baked in individual ramekins. Beecher’s Flagship cheese tastes incredible. Five Stars*****

thequeenbee's picture

World's best? really? Once again America thinks she is the world instead of just part of it--try the mac and cheese in the place it was invented without using American process cheese (Italy) and prepare to have a revelation

GravyLeg's picture

This is a great Italian mac and cheese recipe by Fabio Viviani from Top Chef!

:http://screen.yahoo.com/italian-mac-and-cheese-28165536.html

I made it this weekend, it kicks the pants off of my old southern style mac and cheese recipe.

The recipe above just feels like a commercial. Booooo.

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Wow - what a disappointment. I click to see the best macaroni and cheese recipe, and it's a canned sauce advertisement?? Babble, you have truly sold out!

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It's HARDLY a 'Flagship Cheese Sauce' when NO ONE has frickin ' HEARD of 'Beecher’s'. Honestly.

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I'VE NEVER HEARD OF 'BEECHERS'!!!

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This recipe is for people who are afraid of herbs and spices. 1/8 tsp of garlic and 1/4 of chili powder. I guess that constitutes 'spicy' for white bread America.

momsgot3's picture

Please tell me what to do with the leftover cheese sauce please

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My Lord, It's just a recipe. Ever heard of a cookbook? Show some imagination & figure it out or, if all else fails, go back to the tried & true, Kraft Macaroni and Cheese.

thequeenbee's picture

LOL It stops being "just a recipe" as soon as it is touted as "the world's best" those words alone leave it open to ridicule, corrections and contest. They should have tried for "personal favorite" that title would be more truthful and apt.

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Try Tillamook White Cheddar instead of Beechers, it is way better and cheeper than Beechers

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My boyfriend makes the best Mac N Cheese ever--better than mine. I can't give you exact portions but it's similar to the "Best" recipe. He cooks the pasta (penne) al dente, uses a 2 lb. block of Cabot's Seriously Sharp Cheddar cheese brought to room temperature and cut into cubes, (sometimes substitutes 8 oz. of smoked gouda OR Monterry Jack) whole milk, 2 tbsp. butter and Buck's All-Purpose Seasoning. No roux. Put cooked pasta in the baking dish, add milk to just below top of pasta, add 1/2 of the cheese, butter and about 1 tsp. of Buck's, stir, add remaining cheese and bake at 375oF for 30 - 35 minutes until bubbly. Stir occasionally (10 minute intervals). If you like a cripsy top, broil for a few minutes. Enjoy!

thequeenbee's picture

The "best" mac n cheese in my house is made with real butter, real cream and camembert not some American brand cheese, and real egg yolks--the pasta should be one that can handle the sauce like penne. fussalli, rigatoni or another thick, no hold's barred pasta--preferably imported from Italy. Top with either crumbled bacon or French's fried onions. YUM!

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My Mother taught me the roux way, as above mentioned. Fab!!! I even add a bit of mustard and minced onion. I melt three cheeses into my roux...cheddar, mozz and pepper jack.

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What is America coming to when people cannot share a Mac and Cheese recipe ithout calling people names and having such gross attitudes?

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Even better than the cheese sauce - substitute two cans of Campbell's Cheddar Soup for the cheese sauce in the recipe. I have been making it this way for years and everyone raves over my mac and cheese so much so it was even served at our wedding reception!

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I really like that idea so much I'm going to try it. I just happen to have the soup for another recipe I make Tuna Potatoes that are great. (& I'm not really a fan of tuna)
It can be a pain to make the roux then the milk & cheese.

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I can't agree more with the disappointment that it was more an advertisement for a Beecher's products. Add to it the post that discloses the cost of this recipe. IF it listed substitute ingredients it would be a lot more "user friendly."

Thanks to one Anonymous who posted a recipe.

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First of all, you don't have to use Beecher cheese. The article just says the better the cheese the better the results, like using good wine instead of cooking wine(never use a wine you wouldn't drink in your cooking, it will just get worse).

Secondly, click on the sauce link and it will take you to the recipe for it.

thequeenbee's picture

Hmmm... and WHAT could be better than a sauce in a jar with God knows what else in it? Why..how about real cheese like edam, or gruyere, or camembert or even a brie or Salut or manchego--and how about real cream and real butter with no preservatives--because as you stated--we want to start with the "better the cheese" and the real thing will trump a sauce in a jar that has preservatives in it and unknowns and fillers any day of any week. Just sayin.

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To all you crabby complainers, get a job or go volunteer in a nursing home, no on second thought don't do that. You'd probably be mean to the old folks.

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Use pepper jack

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Best mac and cheese EVER!!

Ingredients:
8 oz macaroni, uncooked
2 cups cottage cheese
1 cup sour cream
1 large egg, slightly beaten
4 cups cheddar cheese, grated
1 tsp. Salt

Directions: Cook macaroni according to package; drain. Mix all ingredients, reserving 1 1/2 cups cheddar cheese to sprinkle on top. Bake in buttered baking dish until bubbly on top; approx. 35 minutes at 350

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I agree! Mine is quite similar. I use 7 oz package of Mac., small curd cottage cheese, sour cream, egg and 8 oz velveeta instead of cheddar. (ya, I know, I'm even from Wisconsin!) Also sprinkle w/ paprika. Most people frown at the ingredients, but SUPER YUMMY!!!

thequeenbee's picture

Do Americans know how to prepare any comfort foods without using chemically laden fake stuff like Cheddar cheese soups and Wisconsin velveeta? Is real cheese such a stretch?

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WOW alot of harsh responses to this article about cheese...take your pills people...

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$20 bucks just for the cheese in the recipe. It damned well better be the "World's Best" mac and cheese!

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mac & cheese is not an inexpensive dish to make any more as it used to. Cheese has gotten very expensive. But I still make a large casserole for my family. A mother &3 men (husband & sons) as they LOVE the leftovers. Don't make it that often but it's worth it.

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You get what you pay for. I am sure cheap cheese is delicious to those who have never ventured into the world of the real thing. Be good to yourself and splurge occasionally.

thequeenbee's picture

Hmm--your rejoinders--are YOU the author per chance? Word to the wise --Bleechers is not a real cheese it is not even cheap cheese it is a SAUCE and any cook knows a sauce changes depending on the cook method and ingredients. Real cheese is probably more expensive than bottled sauces but not all cheese makes great pasta sauces--but still you are shilling for a company that makes sauce in a bottle. THAT (from a foodie perspective) is not only for the cheap but also for the lazy--you should have said "best sauce mac n cheese sauce for lazy people--that way, all bases would have been covered. Bleechers--not only is it only a regional brand, it is NOT something most foodies or most organically inclined people would ever want to see near their pasta.

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One must know how to navigate on the computer before complaining. The flagship sauce is listed in COLOR for a reason, click on the words and...WHADDA YA KNOW!!! There's the recipe!! I guess we southerners are not so dumb afterall!! Everything in this recipe is listed with no need to purchase anything from Beecher's btw...white cheddar and jack work fine as long as they are good quality cheeses.

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My children, and they are teenagers now, won't eat this. They only want Kraft macaroni and cheese.

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My son when he was younger used to be like that now all he wants is homemade. He's 20 now.

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Sounds like a parenting issue to me. I fed my children real food from the beginning and, as a result, they still eat it. No processed crap in my pantry.

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Ditto!

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* Coastal...not "costal."

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Funny, I was able to find the recipe for the sauce by clicking on the link.

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What utter BS. They make you think they're sharing their recipe with you and you click on and it's just a $^%* advertisement.

Screw them and if you want a REAL mac & cheese recipe that's UTTERLY DELICIOUS and the best mac & cheese I've ever had, just google PAULA DEEN MAC AND CHEESE RECIPE.

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Since I dont have Beechers here, I will just use a good cheddar for the flagship cheese,, Tillamook is a very good brand and should produce good results. You have to look beyond the sales pitch to buy Beechers and just see how you can make it a good dish.

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All they want you to do is BUY THEIR CHEESE! Not helfull at all! Yuk on your mac and cheese!

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Just click on the flagship sauce and it will take you to the sauce recipe.

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You can use less butter (maybe 4 T)

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Just do a simple roux = 4 oz. (1 stick) melted butter, (< 1/4 c.) flour, (1/4 c. to 1/2 c.)milk or cream, salt and pepper, then add 1/2 of the cheese of your choice on really low heat, until melted, add to pasta then put in pan. Add 1/2 of remaining cheese to top for baking, then add the other half before serving.

Variations that are tasty: onions, mushrooms (or cream of mushroom soup), chopped fresh tomatoes, etc... As you like it!

Trust your instincts. You are a fantastic cook!!!

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Here I thought I was getting the "World's Best" Mac and Cheese recipe, and I ended up getting the "World's Best" Beecher's ad. I guess I'll have to keep looking.

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If you'd bother to click on the hyperlinked "Beecher’s Flagship Cheese Sauce" it takes you to the recipe for how to make it. =p

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There isn't hyperlink on my recipe.. : (
Can you post the link if it shows in yours..

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Thought this was a recipe - how do you make the flagship sauce???? I agree that this is an advertisement. POOH!

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