- 6 ounces penne pasta
- 4 tablespoons unsalted butter
- 5 tablespoons all-purpose flour
- 1-1/2 cups milk
- 8 ounces Flagship cheese, grated (about 2 cups)
- 2 ounces Just Jack cheese, grated (about 1/2 cup)
- 1/2 tsp. kosher salt
- 1/4 tsp. chili powder
- 1/8 tsp. garlic powder
Preheat oven to 350˚F. Butter or oil an 8-inch baking dish.
Cook the penne 2 minutes less than package directions. (It will finish cooking in the oven.) Rinse the pasta in cold water and set aside.
Melt the butter in a heavy-bottomed 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 8 minutes, stirring frequently. Remove from the heat.
Add 1-3/4 cups Flagship cheese, 1/4 cup Just Jack cheese, salt, 1/8 teaspoon chili powder, and garlic powder. Stir until the cheese is melted and all ingredients are incorporated, about 3 minutes.
Combine the cooked pasta and the sauce in a medium bowl and mix carefully but thoroughly. Scrape the pasta into the prepared baking dish. Sprinkle the top with the remaining cheeses and then the chili powder.
Bake, uncovered, for 20 minutes. Let the mac and cheese sit for 5 minutes before serving.