Thursday, November 3, 2011

Tillamook Baked Macaroni and Cheese

                                                            Recipe from macey' pic from

Kinda bummed that we don't have Tillamook out here in Georgia. Would it have been tastier? Probably. Everything is with that stuff, right? I just made sure to use sharp cheddar and you HAVE to have freshly shredded. None of that waxy pre-shredded junk, mmkay?  Anywho...this was still pretty dang good. I served it with the BBQ pulled pork sandwiches (I used chicken though)and that recipe you can find on this blog.

Tillamook Baked Macaroni and Cheese

o 1 (12 ounce) packages macaroni
o 4 tablespoons Tillamook butter
o 4 tablespoons flour
o 1 cup milk
o 1 cup cream
o 1/2 teaspoon salt
o fresh ground black pepper, to taste
o 2 cups Tillamook cheddar cheese, shredded
o 1/2 cup breadcrumbs, buttered (I added 2 T butter to crumbs)

1. Preheat oven to 400°F.
2. Cook and drain macaroni according to package directions; set aside.
3. In a large saucepan melt butter.
4. Add flour mixed with salt and pepper, using a whisk to stir until well blended.
5. Pour milk and cream in gradually; stirring constantly.
6. Bring to boiling point and boil 2 minutes (stirring constantly).
7. Reduce heat and cook (stirring constantly) 10 minutes.
8. Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts.
9. Turn off flame.
10. Add macaroni to the saucepan and toss to coat with the cheese sauce.
11. Transfer macaroni to a buttered baking dish.
12. Sprinkle with buttered breadcrumbs.
13. Bake 20 minutes until the top is golden brown.
14. (You can also freeze this recipe in zip-lock bags for later use - once you have mixed the macaroni along with the cheese sauce allow to cool to room temperature before adding to your freezer - I generally pull it out the night before and allow macaroni and cheese to reach room temperature; I then add the macaroni and cheese to a buttered baking dish, sprinkle with bread crumbs and then bake for 20 to 30 minutes, until golden brown on top and bubbling. (I am sooooo doing this with the leftovers!)


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