There are a ton of Mac n Cheese recipes out. That adds a kick again of flavor to the dish and amps it up to another level. It is super cheesy, incredibly creamy with a great smoky taste. You and your family and guests are going to love it. This recipe would also work great with any extra sharp white cheddar (I really like Tillamook and Darigold brands). This is a fantastic Million Dollar Smoked Mac and Cheese recipe. * If you don't happen to live near Seattle, Beecher's cheese is available at various grocery stores (I have found it at Kroger and Albertsons stores near me) and also available online. Bake 20 minutes, then let sit 5 minutes before serving. Pour the pasta into a 9 x 9 baking dish and top with the remaining cheese, then sprinkle with the remaining chili powder. Stir the cooked pasta into the cheese sauce and toss to coat evenly. Add the salt, 1/4 teaspoon of chili powder, and the garlic powder, and whisk until the cheese is melted and the sauce is smooth. Remove from heat and stir in 1 1/2 cups of the Flagship cheese and 1/4 cup of the monterey jack cheese. Slowly add the milk, whisking constantly to prevent lumps. In a large skillet over medium heat, melt the butter. Cook the penne for two minutes less than the package directions indicate, then drain and rinse with cool water. 8 ounces Beecher's Flagship cheese*, grated (about 2 cups)ΔΆ ounces monterey jack cheese, grated (about 1/2 cup)
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