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We came up with this recipe when we opened Beecher's. We wanted to show our customers that you can cook with and eat great cheese every day, and this killer mac and cheese uses two of our cheeses with a background hint of garlic powder and chipotle pepper. We've already won the vote for Seattle's best Mac and Cheese, but the tens of thousands of people a year from all over the world who eat it in our store tell us it's the world's Best. serves 4 as a side dish SAUCE 2 tablespoons unsalted butter 3 1/2 tablespoons all-purpose flour 1 1/2 cups whole milk 7 ounces Flagship cheese, grated (about 1 3/4 cups) 1 ounce Just Jack cheese, grated (1/4 cup) ½ teaspoon coarse salt ¼ to ½ teaspoon chipotle chili powder 1/8 teaspoon garlic powder
“Scalloped” is an attractive word, isn’t it? When I hear it I think of several things: first, there’s scallops, as in the seafood—totally delicious. Then there’s the scalloped shape that can live on the edge of a pair of shorts or on the collar of a woman’s blouse—always pretty and dainty. And of course scalloped potatoes also comes to mind, which carries my imagination to a land of crispy potato skins drenched in a sea of cheese and cream. I can think of no better place to exist, actually.
How do you make bread even better? You stuff it with pepperoni and cheese. Then, you bake it in a bundt pan that allows you to pull off little chunks and dip them in pizza sauce.