2 cups Beecher’s Flagship Cheese Sauce (see below)
1 ounce Cheddar, grated
1 ounce Gruyere cheese, grated
1/4 to 1/2 teaspoon chipotle chile powder
Instructions
1. Preheat oven to 350 degrees.
2. Oil or butter an 8 inch dish
3. Cook the penne 2 minutes less than the package
directions because the noodles will finish cooking
in the oven.
4. Rinse the pasta with cold water and set aside
5. Combine cooked pasta and Flagship Sauce in
medium bowl and mix carefully but thoroughly.
6. Scrape the pasta into a prepared baking dish.
7. Sprinkle the top with the cheeses, then the
chile powder.
8. Bake uncovered for 20-30 minutes until the top
has a nice golden crust.
9. Let sit for a few minutes before serving.
If you decide to make this as a main and double
the amounts, use a 9×13 inch baking pan and
increase the time to 30 to 35 minutes.
Beecher’s Flagship Cheese Sauce
1/4 cup butter
1/3 cup all-purpose flour
3 cups milk
14 ounces semi-hard cheese, grated (I used
Beecher’s Flagship Cheddar)
2 ounces grated semi-soft cheese (I used
Gorgonzola)
1/2 teaspoon kosher salt
1/4 to 1/2 teaspoon chile powder
1/8 teaspoon garlic powder
Melt the butter in a heavy-bottomed saucepan over
medium heat. Whisk in the flour. Continue to whisk
and cook for 2 minutes. You just made a roux, a
substance used for thickening sauces!
Slowly add the milk, whisking constantly. Cook
until the sauce thickens, about 10 minutes,
stirring frequently. Now you turned the roux into
a bechamel.
Originally Submitted
4/3/2012
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