Beecher’s Mac & Cheese Pasta
Today’s post will introduce the famous Beecher’s Mac & Cheese Pasta, that could be an easy Thanksgiving tradition for you and your family.
Last year, my husband and I took a short-trip up to Seattle, Washington. It was my first time visiting and I was beyond excited. The cool air of fall circled the city and cast a hazy moody fog over the area. It felt and looked exactly how I imagined it to be.
We rented an Air B and B home and used Uber, Lyft and Sidecar to get around. Highly recommend doing this, you won’t have to worry about parking and knowing directions for an unknown area. We found there to be plenty of drivers and all were delightful.
You can’t visit Seattle and not stop at the famous Pike’s Place Market. We only had a few days in the city and I spent most of that time walking up and down the area trying out all the food vendors I could. I had heard of a cheese shop that sold Oprah’s favorite mac & cheese, Beecher’s. In this shop, there is a window where you can watch the cheese being prepared right before your eyes. In another area of the store there is an area to purchase cheese and other specialty items. The busiest section is the food counter. You can select a variety of daily dishes, but don’t leave with out trying the classic mac & cheese. I purchased my bowl and happily found a seat at the counter and dove in. It was heavenly. So good, I did not want to share the bowl with my husband (yep, he had to go buy his own). The combination of cheeses they combined to make this smooth and unique flavor was satisfying on this chilly fall day.
Luckily, if you fly out of the Seattle Airport there is a Beecher’s location in there as well for a last minute bite before leaving the area. For all those that live farther out, I’ve found a recipe to make the cheese sauce in the comfort of your own home. Combined it with any pasta you like, I suggest the classic penne and enjoy!
- 4 tablespoons (1/2 stick) unsalted butter
- 1/3 cup all-purpose flour
- 3 cups milk
- 14 ounces cheddar cheese, preferably Flagship, grated (about 3 1/2 cups)
- 2 ounces Jack cheese, preferably Just Jack, grated (about 1/2 cup)
- 1/2 teaspoon coarse salt
- 1/4 to 1/2 teaspoon chipotle chile powder
- 1/8 teaspoon garlic powder
DirectionsView full directions at Martha Stewart