World's Best Mac and Cheese
It's a bold claim, but this mac and cheese from Kurt Beecher Dammeier's "Pure Flavor" cookbook is that good. Three types of cheese—cheddar, Gruyere, and Jack add plenty of richness, while a touch of chipotle-chile powder imbues the dish with a subtle smoky flavor.
INGREDIENTS
- Unsalted butter, room temperature, or vegetable oil, for baking dish
- 6 ounces short pasta, such as fusilli or penne
- 2 cups Beecher's Flagship Cheese Sauce
- 1 ounce cheddar cheese, grated (1/4 cup)
- Kraft Deli Deluxe Sharp Cheddar Cheese Slices 8 Oz
- 1 ounce Gruyere cheese, grated (1/4 cup)
- 1/4 to 1/2 teaspoon chipotle-chile powder
DIRECTIONS
- Preheat oven to 350 degrees. Butter or oil an 8-inch baking dish; set aside.
- Bring a large pot of generously salted water to a boil. Add pasta and cook until al dente, about 2 minutes less than package directions. Drain into a colander and rinse under cold water until cool, then drain again.
- Watch: How to Cook Pasta
- Stir together pasta and cheese sauce until well combined. Pour into prepared baking dish. Sprinkle with cheeses and chile powder. Bake, uncovered, until lightly browned in places, about 20 minutes. Let stand at least 5 minutes before serving
Recipe Adapted From marthastewart.com
