Beecher's Mac and Cheese
A rich and creamy mac and cheese made with Beecher's signature cheeses, perfect for any comfort food craving.
Ingredients
- 16 oz elbow macaroni
- 2 cups Beecher’s Flagship Cheese, grated
- 1 cup Beecher’s Just Jack Cheese, grated
- ½ cup unsalted butter
- ½ cup all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 1 tsp Dijon mustard
- ½ tsp garlic powder
- Salt and pepper to taste
- ¼ cup bread crumbs (optional)
- 1 tbsp olive oil (optional, for bread crumbs)
Instructions
- Cook the Macaroni: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, according to package instructions. Drain and set aside.Make the Roux: In a large saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 2-3 minutes until the mixture is golden and bubbly.Create the Sauce: Gradually whisk in the milk and cream, ensuring there are no lumps. Continue to cook, stirring constantly, until the mixture thickens.Add the Cheese: Reduce the heat to low and stir in the grated Beecher’s Flagship and Just Jack cheeses. Add the Dijon mustard, garlic powder, salt, and pepper. Stir until the cheese is fully melted and the sauce is smooth.Combine: Add the cooked macaroni to the cheese sauce, stirring until the pasta is well-coated.Optional Topping: If using, mix the bread crumbs with olive oil and sprinkle over the top of the mac and cheese.Bake: Preheat your oven to 375°F. Transfer the mac and cheese to a baking dish, sprinkle with the prepared bread crumbs, and bake for 20 minutes until bubbly and golden brown.Serve: Let the dish cool slightly before serving. Enjoy your homemade Beecher’s Mac and Cheese!
Notes
- For an extra kick, add a pinch of cayenne pepper to the cheese sauce.
- Substitute whole milk with a non-dairy alternative for a lighter version.