Macaroni and Cheese from Beecher’s Cheese

Kitchen Tested
  • Yield 4 servings
  • Prep 5 mins
  • Cook 40 mins

A cheesy, creamy version, with just a hint of chipotle.

If you can't find Beecher's cheese locally, use an aged sharp Cheddar and Monterey Jack cheese. This recipe can be made ahead and frozen -- use a freezer-to-oven-safe pan and increase the baking time to 50 minutes.


2 tablespoons unsalted butter
3 1/2 tablespoons all-purpose flour
1 1/2 cups whole milk
7 ounces Beecher's Flagship cheese, grated (about 1 3/4 cup)
1 ounce Beecher's Just Jack cheese, grated (1/4 cup)
1/2 teaspoon coarse salt
1/4 to 1/2 teaspoon chipotle chili powder
1/8 teaspoon garlic powder
6 ounces penne pasta (about 3 ¼ cups)
1 ounce (1/4 cup) Beecher's Flagship cheese, grated
1 ounce (1/4 cup) Beecher's Just Jack cheese, grated
1/4 to 1/2 teaspoon chipotle chili powder


  1. To prepare sauce, melt butter in a heavy saucepan over medium heat. Add flour. Cook, whisking constantly, 2 minutes.
  2. Slowly add milk, whisking constantly. Cook until sauce thickens, about 10 minutes, stirring frequently. Remove from heat.
  3. Add cheese, salt, chili powder and garlic powder. Stir until cheese melts, about 3 minutes.
  4. Preheat oven to 350F.
  5. To prepare pasta, cook pasta 2 minutes less than package directions. (It will finish cooking in the oven.) Rinse pasta in cold water and drain well.
  6. Combine pasta and sauce in a medium bowl; mix thoroughly. (The mixture will seem soupy, but some of the liquid will be absorbed during baking.) Transfer to an 8-inch square baking dish. Sprinkle top with cheese and chili powder.
  7. Bake, uncovered, 20 minutes. Let stand 5 minutes before serving.

Recipe adapted with permission from Pure Flavors: 125 Fresh All-American Recipes from the Pacific Northwest by Kurt Beecher Dammeier and Laura Holmes Haddad (Clarkson Potter, 2007).



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