If you ever find yourself in the Seattle-Tacoma Airport, Beecher’s is a must-stop! My mom was there recently, so Mr. Sodium received a “World’s Best” Mac & Cheese kit for his birthday. Now, as a marketing professional, I bristle at the use of “World’s Best”. They might as well put the phrase in one of those fancy star-bursts for added whimsy… Marketing skepticism aside, I must eat my words because Beecher’s is easily the best mac and cheese I’ve ever made.

There are a few substitutions and omissions to keep the sodium at a reasonable level (for a recipe with almost a pound of cheese), and Mr. Sodium still found it delicious!

12 oz penne pasta

2/3 pound Beecher’s Flagship Cheese, grated to about 3 cups

1/6 pound Beecher’s Just Jack Cheese, grated to roughly 1 cup

3 cups heavy cream

1/2 t chili powder

1/8 t garlic powder

1. Preheat oven to 350. Cook penne in boiling water to al dente, according to package directions. (I like to under-cook the pasta slightly to keep the firm, al dente bite at the end.)

2. Heat cream in a large sauce pan over medium, stirring occasionally. Whisk in chili powder and garlic powder.

3. To the cream, gradually add 2 1/2 cups of the Flagship Cheese and 1/2 cup of the Just Jack Cheese. Stir until smooth.

4. Fold the pasta into the cheese sauce and pour into a greased 9X12 baking dish. Top with the remaining cheese and bake uncovered for 30 minutes.

5. Allow dish to cool 5 minutes before serving. Makes 6 servings.

I wasn’t sure about the soupy texture when I made the sauce, but those folks at Beecher’s know what they’re doing. The cheese sauce oozes through the inside of the penne tubes for extra cheesy flavor in every bite!

Sodium count per serving: 559 mg. Not bad for a dish made mostly of cheese. The original recipe would be around 1000 mg per serving.