If you read any “Best of” lists involving macaroni and cheese (which you probably do if you’re reading this blog), it’s likely that you’ve already come across Beecher’s. While the original shop is across the country in Seattle’s Pike Place Market, owner Kurt Beecher Dammeier opened his second location in NYC in 2011, much to the delight of people like me (and you!).
Beecher’s is notable because it’s not just a restaurant, but, first and foremost, a working cheese shop. You can actually buy all the cheeses used in their mac and cheese and make it yourself, if you’re so inclined. But, let’s be real, here; they do such a damn fine job of making it themselves, I’d rather just do the eating.
Onto the mac: there’s no humility here. Beecher’s markets their mac as World’s Best Mac and Cheese. Do I concur? Well, I’m hard pressed to ever pick an absolute favorite, but Beecher’s has entered the vaunted territory of “destination mac” for me. What makes it so good? Their proprietary cheese blend: a mix of their Flagship (kind of a nutty Cheddar) and Just Jack cheeses. It’s not an exaggeration to say that you can’t find this mac anywhere else because you honestly can’t; no one else has these cheeses. The sauce coats the penne perfectly and the nuttiness of the Flagship makes this truly unique.
Insider tip: unless you’re picking up a frozen box to go, try and snag your mac from a fresh tray at the steam table. It’s worth it.
Also! For those of you outside of Seattle or NYC, you can even order it online.
Beecher’s New York, 900 Broadway, 212.466.3340