Beecher's "world's Best" Mac & Cheese

On a recent trip to Seattle we were lucky enough to visit Beecher's Handmade Cheese at Pike Place Market. They made the BEST mac and cheese I have ever had... and believe me I've had a LOT of mac and cheese! Imagine my delight when I found that they published their recipe on their website! So, here it is... of course you have to substitute locally found cheeses for their cheeses but I'm sure it will be just as delicious.

• Ready In: 40 mins
• Serves: 4

Ingredients

• SAUCE

• 2  tablespoons unsalted butter
• 3 1⁄2 tablespoons all-purpose flour
• 1 1⁄2 cups  whole milk
• 7  ounces aged white cheddar cheese, grated (about 1 3/4 cups)
• 1  ounce monterey jack cheese, grated (1/4 cup)
• 1⁄2 teaspoon coarse salt
• 1⁄4-1⁄2 teaspoon  dried chipotle powder
• 1⁄8 teaspoon garlic powder

• PASTA

• 6  ounces penne pasta (about 3 1/4 cups)
• 1  ounce aged white cheddar cheese, grated (1/4 cup)
• 1  ounce monterey jack cheese, grated (1/4 cup)
• 1⁄4-1⁄2 teaspoon  dried chipotle powder

Directions

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