… Loves Beecher’s Recipe for the “World’s Best” Mac & Cheese

Okay, I didn’t know about Beecher’s Handmade Cheese until I’d watched an episode of Foodcrafters on the Food Network (it’s been more than a month and yes, it’s still my favorite TV channel 🙂 ). In that episode, they’d showcased the mac & cheese made by the cheese shop in Seattle. Now, I like macaroni and I do love cheese, but I’ve never been able to find a ready-made mac & cheese from the stores that was … eh … nice … you know what I mean? Sometimes they tasted too “cheesy”, and oftentimes they tasted kinda artificial, leaving a strange aftertaste on the tongue and in the back of the throat. And sadly, I didn’t try to make homemade mac & cheese, mostly because I was so disappointed with & disillusioned by those store-bought ready-made ones. But there I was, watching Kurt Beecher Dammeier prepare a batch of his famous mac & cheese and describe how his mac & cheese (or rather penne & cheese, as he uses penne instead of macaroni) became so popular that it became called the “world’s best” by his customers. So, I was intriqued about trying mac & cheese again, this time following Kurt’s recipe. Now, sadly, I didn’t have the 2 cheeses called for in Kurt’s recipe: Beechers Flagship Cheese and Just Jack Cheese. I could try ordering them online from Beecher’s,...

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