Homemade Mac and Cheese {Possibly the World’s Best}

by Allison @ Alli 'n Son on March 6, 2011

It’s been almost two months since I’ve been to Seattle. And even though it was rainy and dreary {but still warmer than Wisconsin in January} I miss it. Partly because I know that the summers can be beautiful. Or at least it was almost two years ago. But also because of the food. Specifically, the mac and cheese.

Yes, I traveled all the way from Wisconsin, home of the best cheese on the planet, and fell in love with Mac and Cheese in Seattle. I know, it doesn’t make much sense to me either. But @mamachaplin pointed me in it’s direction long before I was on my flight. How could I miss a Seattle favorite from a Seattle native?

And also, something with this much cheese can’t be wrong.

Mac and Cheese Sauce

When I found out that Beecher’s, the brilliant creators behind this fabulous dish had shared their recipe, I may have uttered a silent scream. Let’s just say that I was over joyed that I could have this tasty little dish back home, in the comfort of my kitchen.

I’d like to say that it’s exactly the same as the original. But it isn’t. Only because I can’t get the exact same cheeses here. But I can come close. We do have some pretty fantastic cheeses here. Have I mentioned that before?

And so, here’s my version of the very cheesy, very gooey, oh-s0-delicious World’s Best Mac and Cheese.

Best Homemade Mac and Cheese

Homemade Mac and Cheese {Possibly the World's Best}

Homemade Mac and Cheese {Possibly the World's Best}


  • 2 tablespoons unsalted butter
  • 3-1/2 tablespoons all-purpose flour
  • 1-1/2 cups whole milk {or 3/4 cup evaporated milk and 3/4 cup water}
  • 1-3/4 cup sharp cheddar cheese, grated
  • 1/4 cup Jack cheese, grated
  • 1/2 teaspoon coarse salt {or sea salt}
  • 1/4 to 1/2 teaspoon chili powder
  • 1/8 teaspoon garlic powder
  • Pasta
  • 3-1/4 cups penne pasta
  • 1/4 cup sharp cheddar cheese, grated
  • 1/4 cup Jack cheese, grated
  • 1/2 teaspoon chili powder


  1. Melt butter in a heavy-bottomed saucepan over medium heat and whisk in the flour. Continue whisking and cook for 2 minutes.
  2. Slowly add milk, whisking constantly. Cook until sauce thickens, about 10 minutes, stirring frequently.
  3. Remove from heat.
  4. Add cheeses, salt, chili powder and garlic powder. Stir until cheese is melted and all ingredients are incorporated, about 3 minutes. Set aside.
  5. Pasta
  6. Preheat oven to 350º F. Butter or oil an 8-inch baking dish.
  7. Cook penne for 2 minutes less than package directions. (It will finish cooking in the oven.)
  8. Rinse pasta in cold water and drain well.
  9. Combine pasta and sauce in a medium bowl; mix carefully but thoroughly.
  10. Scrape the pasta into the prepared baking dish. Sprinkle top with cheeses and then the chili powder.
  11. Bake, uncovered, 20 minutes. Let stand 5 minutes before serving.
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Meal Plan


Monday: Taco Soup
Tuesday: World’s Best Mac and Cheese {recipe above}
Wednesday: Grilled cheese on sourdough with pesto {suggested by so many readers}
Thursday: Slow cooker lasagna
Friday: Homemade pizza on beer battered crust and homemade sauce {AllRecipes.com}
Saturday: Leftovers
Sunday: German pancakes



Last week’s Sweet Tooth Friday linky is still active. It will be up until Thursday. Pop over and check out the 70+ recipes linked up and add your own. Get your recipes ready for this week’s Sweet Tooth Friday linky.

This post was included in Presto Pasta Nights hosted this week by Debbi Does Dinner Healthy.
This post is proudly linked up to Mouthwatering Mondays, Made By You Monday, Simply Share It, This Week’s Cravings, Tuesdays and the Table, Tempt My Tummy Tuesday, Tasty Tuesday, It’s a Blog Party, My Sweet and Savory, What’s Cooking Wednesday, Works for Me Wednesday, Ultimate Recipe Swap, It’s a Keeper Thursdays, I’m Loving It, Foodie Friday, Grocery Cart Challenge, Friday Firsts, Food on Fridays, Friday Pot Luck.

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