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    You are in: Home / Recipes / "world's Best" Macaroni & Cheese Recipe
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    "world's Best" Macaroni & Cheese

    "world's Best" Macaroni & Cheese. Photo by Sage

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    45 mins

    30 mins

    Sage's Note:

    We tasted this in Seattle at the Pike Place Market in the Beecher's store. It is the best! I had to get their recipe and I found it on the internet; It is a very rich creamy comfort food. I do not have Beecher's cheese so I improvised with what is available and it came out as tasty as the original. Serve this with a crisp salad. Enjoy!

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    Units: US | Metric


    1. 1
      Preheat oven to 350; F. Set a large pot of water on high heat.
    2. 2
      Meanwhile, begin the sauce by making a roux: in a medium saucepan melt the butter over medium heat. Whisk in the flour. Continue to stir this roux over medium heat for two to three minutes.
    3. 3
      The roux should be cooked and free of the flour flavor but still light in color.
    4. 4
      Gradually add milk, whisking briskly to maintain a smooth sauce.
    5. 5
      Cook the sauce for about 10 minutes, stirring occasionally to avoid scorching.
    6. 6
      When sauce thickens, add cheeses, salt and spices to the sauce, and stir until all the cheese has melted. I make my sauces in the microwave; turns out great and never scorches.
    7. 7
      Somewhere during this sauce-cooking process, your pasta water has started boiling. The original is made with Penne noodles. Add a generous amount of salt to the water and cook the pasta until almost but not quite al dente (two minutes before the package directions indicate). You want barely undercooked pasta so that it can finish in the oven later. Halt the cooking by draining the pasta and rinsing with cold water. Return pasta to pot.
    8. 8
      Pour sauce over pasta and stir until completely incorporated. The combination should be fairly saucy, almost soupy.
    9. 9
      Dish the mixture into a buttered 9-13 pan and sprinkle with extra grated cheeses and cayenne. Bake, uncovered, for 30 minutes, until you have beautiful, browned edges. Those edges will be a welcome and flavorful addition to each serving.
    10. 10
      Let the dish sit for 5 to 10 minutes before serving. I divided this in 2 containers and froze one.

    Browse Our Top Elbow Macaroni Recipes

    Ratings & Reviews:

    • on December 18, 2014


      I didn't have all the various cheeses so I had to use a cheap old cheddar (2 cups) and half a small tub of cream cheese. The recipe is flexible and like a previous poster I had to use cajun seasonings, & powdered garlic. I like adding cauliflower to mine -- cooked and then shredded. This was very creamy and everything cooked up very nice. just what I wanted.

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    • on October 31, 2013


      For some reason my husband doesn't like mac n cheese of any kind, but he actually said he really liked this! I used the cheeses that I had on hand, and used creole seasoning, but the consistency was perfect. I will definitely make this again and again!

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    • on April 01, 2013


      This was the best recipe! I took it to a family Easter get together. I tripled the recipe and there was not a bite left. I was worried when I put it in the oven because it was soupy. However, as the recipe state, it baked to perfection. It was so tasty and creamy. Numerous people wanted the recipe. So less than 3 days later, I am making it again to use my left over cheese. 5 Stars all the way!

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    Read All Reviews (5)


    Nutritional Facts for "world's Best" Macaroni & Cheese

    Serving Size: 1 (218 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 546.9
    Calories from Fat 270
    Total Fat 30.0 g
    Saturated Fat 18.6 g
    Cholesterol 92.8 mg
    Sodium 610.8 mg
    Total Carbohydrate 41.5 g
    Dietary Fiber 1.5 g
    Sugars 5.9 g
    Protein 27.1 g

    The following items or measurements are not included:

    asiago cheese

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