To start things off...

Susanna and Noelle have been busy, busy ladies this summer. But don't worry! In the coming fall months, as the weather begins to cool and the days grow shorter - we will be talking about mac 'n' cheese at great length.

To tide you over, Citizen Rain just brought this to my attention. Someone over at the PI just published the recipe for Beecher's Mac 'n' Cheese. I think I may have to try this... stat!

'WORLD'S BEST' MAC AND CHEESE
SERVES 4 AS A SIDE DISH

6 ounces penne pasta
2 cups Beecher's Flagship Sauce (recipe follows)
1 ounce cheddar, grated ( 1/4 cup)
1 ounce Gruyere cheese, grated ( 1/4 cup)
1/4 to 1/2 teaspoon chipotle chile powder
Preheat oven to 350 degrees.


Oil or butter an 8-inch baking dish.


Cook the penne 2 minutes less than package directions. (It will finish cooking in the oven.) Rinse pasta in cold water and set aside.


Combine cooked pasta and Flagship Sauce in a medium bowl and mix carefully but thoroughly. Scrape the pasta into the prepared baking dish. Sprinkle the top with the cheeses and then the chile powder. Bake, uncovered, for 20 minutes. Let sit for 5 minutes before serving.

NOTE: If you double the recipe to make a main dish, bake in a 9-by-13-inch pan for 30 minutes.


BEECHER'S FLAGSHIP CHEESE SAUCE
MAKES ABOUT 4 CUPS


1/4 cup ( 1/2 stick) unsalted butter
1/3 cup all-purpose flour
3 cups milk
14 ounces semihard cheese, such as Beecher's Flagship, grated (about 3 1/2 cups)
2 ounces grated semisoft cheese, such as Beecher's Just Jack
1/2 teaspoon kosher salt
1/4 to 1/2 teaspoon chipotle chile powder
1/8 teaspoon garlic powder
Melt the butter in a heavy-bottom saucepan over medium heat and whisk in the flour. Continue whisking and cooking for 2 minutes. Slowly add the milk, whisking constantly. Cook until the sauce thickens, about 10 minutes, stirring frequently. Remove from the heat. Add the cheese, salt, chile powder and garlic powder. Stir until the cheese is melted and all ingredients are incorporated, about 3 minutes. Use immediately, or refrigerate for up to three days.

NOTE: A single batch of sauce makes enough for a double recipe of macaroni and cheese.