Thanksgiving Mac and Cheese Featuring Tillamook®
We hardly need any excuse to enjoy Tillamook Cheese. Taken in just about any form, this wonderful, savory creation from, arguably, one of the world’s very best makers of cheese and other great dairy-based products, speaks for itself. And now, with Thanksgiving fast-approaching, it’s time to dive in on how we can use this NW-produced product in fun and tasty ways. Enter today’s wonderful recipe: Thanksgiving Mac and Cheese Featuring Tillamook’s Sharp Cheddar, Mozzarella and Parmesan cheeses…and Tillamook’s Sea Salted Extra Creamy Butter. My stomach is already rumbling.
This is one great recipe for mac and cheese. And with Tillamook’s Sharp Cheddar and Mozzarella cheese’s in the mix, well, superb! Image Courtesy: pipandebbies.com
The Mac and Cheese Recipe Featuring Tillamook® Cheese & Butter
This is a baked mac and cheese recipe and it cooks perfectly every time with the ideal amount of creamy cheese. This is a true winner for Thanksgiving, but also for, well, anytime at all. I mean who needs an excuse to make great mac and cheese? Not I! So, here we go.
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 12
Calories: 395.36kcal
Ingredients:
16 oz elbow macaroni
1/2 cup all purpose flour
3 cups milk
2 1/2 cups Tillamook® Sharp Cheddar Cheese shredded, reserve 1/2 cup for topping
2 cups Tillamook® Mozzarella Cheese shredded, reserve 1/2 cup for topping
1 tsp salt
1 tsp pepper
1/2 tsp paprika
1/2 cup Tillamook® Parmesan Cheese
Steps:
Start by preheating your oven to 350 degrees F and coating a 9×13 baking dish with cooking spray. Set the pan aside. In a large saucepan, bring water to a boil. Add pasta and cook 2 minutes shy of al dente. What is al dente? Click here.
Next, Drain, rinse and add the partially-cooked pasta to the prepared pan in a single layer.
In a large skillet (or Dutch oven), melt the butter over medium heat. Add the flour and whisk until combined. Next, add milk and whisk until the mixture is creamy and thickened (this should take approximately 3 minutes). Add 2 cups of cheddar, 2 cups of mozzarella, salt, pepper and paprika to the pan and stir until the cheese has melted.
Pour the cheese mixture over the top of the pasta in the pan. Mix it slightly with a spoon and top it all with the reserved cheddar and mozzarella (1/2 cup each). Next, top with Parmesan cheese.
Bake this great concoction uncovered in the preheated oven for 20 minutes or until cheese is very lightly golden brown around the edges. Serve immediately!
Does your look like this? Enjoy! Image Courtesy: Pipandebby
Some Extra Notes:
Mac and cheese can indeed be frozen and re-heated. So if you want to cook this dish ahead of time and keep it in the freezer, do it! To freeze your mac, put it in a freezer resealable bag or in an air-tight container and store it in the freezer for 3 to 4 months. When it’s time to defrost it, let it thaw in the refrigerator for 12 to 24 hours before heating and serving.
If you want your mac and cheese to serve as a MAIN DISH, then by all means throw in some extras such as ham, bacon or chicken, or some veggies like broccoli or asparagus. That extra layer of variety will make it the center of attention!