Beecher’s Mac and Cheese Recipe (Copycat)

This Beecher’s Mac and Cheese is a copycat recipe of the cafe’s famous dish using it’s flagship cheese. It’s easy to make this macaroni and cheese at home to feed a crowd as a main course or side dish for a weeknight meal or special occasion!

We are big fans of Beecher’s Mac and Cheese in our house. Any chance we can get to their cafe in Seattle, Washington to enjoy the best macaroni and cheese is a special day. I wanted to create the recipe right at home so we could enjoy the same decadent, cheesy flavors in minutes.

After several recipe tests, my kids have officially declared it almost identical to Beecher’s, which made me so honored. If you’re afraid you can’t find Beecher’s cheese near your home, then sharp white cheddar cheese works perfectly well. For other macaroni and cheese recipes to try, our Classic Baked Macaroni and Cheese and Beef Mac and Cheese are both delicious.

why you’ll love this recipe

• The richest macaroni and cheese you can make! It’s no wonder Beecher’s mac and cheese is so famous, it’s because it’s so dangerously good thanks to their signature flagship cheese.
• Serve it as a side dish or main course. We’ve served it both ways! It’s also easy to stir in veggies, like broccoli, or proteins, like shredded chicken, too.
• Perfect for feeding a crowd. There’s always macaroni and cheese at all of our parties and potlucks. It’s a favorite among both adults and kids.

ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Dried elbow macaroni: Perfect noodle for macaroni and cheese, you can also use other short pasta shapes that you already have on hand.
• Salted butter: Richness for the base of the macaroni and cheese. If you are using unsalted, add an extra pinch of salt.
• All-purpose flour: Thickens the roux for the mac and cheese.
• Evaporated milk: Adds rich and creamy flavor.
• Half-and-half: Gives even more creaminess to compliment the evaporated milk.
• Shredded Beecher’s Flagship Cheese or sharp white cheddar cheese: Shred the cheese from scratch, this is the signature special cheese that makes Beecher’s mac and cheese so special.
• White or black pepper: I love white pepper in mac and cheese for a bit of spiciness.
• Paprika: Adds a bright color and warm flavor.
• Cayenne pepper: Gives additional heat to the macaroni and cheese. If you don’t like spice, omit it.

Tools You’ll Need

• Medium Pot
• Large Skillet
• Cheese Grater
• Whisk (I used a Pampered Chef Mix ‘N Masher)
• 9”x9” Square Baking Dish (1.5 Quart)

how to make beecher’s mac and cheese

1. Preheat oven to 350°F. Grease a 2.5 quart or 9×9-inch baking dish with butter or nonstick spray.
2. Bring a large pot of salted water to a boil. Cook the elbow macaroni just until al dente, according to package directions. Drain well and set aside.
3. In a large saucepan or Dutch oven over medium heat, melt the butter. Once melted, whisk in flour and cook for 1–2 minutes, whisking constantly, until smooth and lightly golden.

4. Slowly whisk in the evaporated milk and half-and-half. Continue whisking until the mixture is smooth and begins to thicken, about 3–5 minutes.
5. Stir in salt, pepper, paprika, and cayenne.

5. Reduce heat to low and gradually add the shredded cheese, stirring until fully melted and smooth. Remove from heat once the sauce is creamy and thick.

6. Add the cooked macaroni to the cheese sauce and stir until evenly coated. Pour and spread evenly into the prepared pan.
7. Bake uncovered for 22-26 minutes, until bubbling around the edges and lightly golden on top. Broil 1 minute if desired. Rest for 5 minutes before serving.

expert tips

• Make sure you cook the elbows to al dente. They will continue to cook in the cheese sauce, so you don’t want to overcook or they could become mushy.
• Grate the cheese from scratch. This helps it to melt evenly into the sauce without grit. Pre-shredded cheese can be gritty from it’s anti-caking agent.
• Swap the half and half for whole milk. If you want a lighter mac and cheese, this is an easy switch for a cheese sauce that’s a bit lighter in fat.
• Allow the roux to thicken before adding the cheese. An essential step to thicken the cheese sauce correctly for even melting.
• If you can’t find Beecher’s cheese, a sharp white cheddar works great.
• Bake the macaroni and cheese uncovered. This helps to thicken the sauce on the noodles correctly for the creamiest texture and browns the top of the macaroni which is so delicious.

storage

Store any leftover Beecher’s macaroni and cheese in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stovetop until warmed through. Add a splash of milk if needed to loosen the sauce.

If you want to make this Beecher’s macaroni and cheese in advance, you can make the mac and cheese and assemble it into the baking dish prior to baking. Store in the fridge. When ready to serve, pop it into the oven to reheat and bake through.

If you want to prep even further in advance, make the cheese sauce the day before, then rewarm and boil the noodles the next day. Bake until bubbling and golden on top.

Frequently Asked Questions

more Cheesy Recipes

• Queso Mac and Cheese
• Ham and Cheese Casserole
• Slow Cooker Velveeta Mac and Cheese
• Chili Cheese Cream Cheese Dip