Labor of love- homemade mac and cheese style

I have only made this twice, but I think it comes pretty close to the original which can be found at Beecher's at Pike Place Market Half the fun in this recipe is trying out different cheese combinations.

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

• 6 ounces penne pasta (I usually double this)
• 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.

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.