“World’s Best” Mac and Cheese Recipe

Maryse Chevriere

Ingredients

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.

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.

Nutrition

Calories per serving:

472 calories

Dietary restrictions:

Sugar Conscious, Vegetarian, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Oil Added, No Sugar Added

Daily value:

24%

Servings:

4
  • Fat 25g 38%
  • Carbs 38g 13%
  • Saturated 14g 69%
  • Fiber 2g 7%
  • Trans 1g
  • Sugars 2g
  • Monounsaturated 6g
  • Polyunsaturated 1g
  • Protein 23g 47%
  • Cholesterol 72mg 24%
  • Sodium 465mg 19%
  • Calcium 488mg 49%
  • Magnesium 46mg 11%
  • Potassium 169mg 5%
  • Iron 1mg 4%
  • Zinc 3mg 21%
  • Phosphorus 429mg 61%
  • Vitamin A 190µg 21%
  • Vitamin C 0mg 0%
  • Thiamin (B1) 0mg 4%
  • Riboflavin (B2) 0mg 20%
  • Niacin (B3) 1mg 5%
  • Vitamin B6 0mg 6%
  • Folic Acid (B9) 27µg 7%
  • Vitamin B12 1µg 10%
  • Vitamin D 0µg 0%
  • Vitamin E 1mg 4%
  • Vitamin K 2µg 3%
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