Homemade mac and cheese in the ultimate way! Cheesy, gooey, and indulgent comfort food that you’ll want to eat till it’s gone.
The thing about this recipe is that it could quite possibly really be the word’s best mac and cheese. We made this for dinner last week and let me tell you, it is fab-u-lous! My parents were in town for a couple of days and I heated up the leftovers for them to try. Both of them loved it and they’re making it for dinner tomorrow night at their house. This is comfort food at its finest, my friend.
This mac and cheese can easily be used as a main course or a side dish. It’s a great family meal!
World’s Best Mac and Cheese
Servings: 8 servings
Ingredients
- butter for baking dish
- 1 box penne pasta
- Beecher’s Flagship Cheese Sauce recipe below
- 1/2 c. cheddar cheese grated
- 1/2 c. Monterey Jack cheese grated
- 1 c. Corn Flakes cereal smashed
- 1 tsp. chili powder
Beecher's Flagship Cheese Sauce
- 4 Tbsp unsalted butter
- 1/3 c. flour
- 3 c. milk
- 3 1/2 c. cheddar cheese grated
- 1/2 c. Monterey Jack cheese grated
- 1/2 teaspoon coarse salt
- 1/4 to 1/2 tsp. chili powder
- 1/8 tsp. garlic powder
Instructions
- Measure out all sauce ingredients.
- To make the sauce: Melt butter over medium heat in a saucepan. Then add flour and whisk constantly for 2 minutes, to cook.
- Slowly add the milk, whisking constantly. Cook the sauce, stirring frequently, for 10 minutes to thicken.
- While the sauce is cooking, use butter to grease a 9x13 baking dish. Heat the water for the pasta and cook for 2 minutes less than directions on the box. Rinse in cold water and set aside.
- After cooking the sauce for 10 minutes, remove from heat and add cheese, salt, chili powder, and garlic powder. Stir until cheese is melted and all ingredients are incorporated.
- Place pasta in a large bowl and pour sauce right over it. Gently mix till covered.
- Pour pasta into the buttered baking dish. Sprinkle with chili powder then cover with cheeses and cereal. Bake uncovered at 350° for 20 minutes. Let stand 5 minutes before serving.
slightly altered from Kurt Beecher Dammeier’s “Pure Flavor” cookbook
Kitchen tools and gadgets needed for this recipe:
Alli is the food blogger and photographer behind Cupcake Diaries. Nestled in Northern Utah with her four young boys, hubby, and a full pantry, she loves baking all kinds of treats as well as quick and easy meals for her family. What started out as sharing a few recipes with family members here and there soon turned into a full-functioning recipe blog with readers from all around the world! Alli is a full-time mom who enjoys music, holidays, and spending time with her family.
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Kathleen says
I love home made macaroni and cheese. Unfortunately, my husband does not. Maybe I will try this one out on him since it is the “world’s best”. It sounds really great. Kathleen @ Fearlessly Creative Mammas
Suzy says
I grew up eating homemade mac and cheese (very common in England). I have to admit though, this sounds and looks amazing, definitely going to try! Suzy@europescalling.com
Alli says
Awesome, Suzy! Thanks so much for your comment!