Tillamook Macaroni and Cheese Recipe

Greetings from our kitchen haven, where we share the techniques for making the classic Tillamook Macaroni and Cheese. We’ll delve into the skill of blending fine ingredients to produce a dish that entices the senses and soothes the spirit of this culinary adventure. Prepare to up your mac and cheese game to unprecedented levels!

Ingredients

Gather the following materials for this culinary adventure:

• Tillamook Cheddar Cheese: The foundation of this dish is Tillamook Cheddar Cheese, which is renowned for its unmatched flavour and rich, creamy texture.
• Elbow Macaroni: To get the ideal ratio of bite to texture, use elbow macaroni of the highest grade.
• Butter: For a clear, unadulterated flavour that lets the cheese take centre stage, go for unsalted butter.
• All-Purpose Flour: Needed to make a velvety, smooth cheese sauce that coats every noodle perfectly.
• Milk: Low-fat milk can be used in place of whole milk if preferred because of its richness.
• Salt and Pepper: Adjust the seasoning to your taste, adding a pinch of sea salt and freshly ground black pepper to bring out the flavours in the food.

Crafting the Cheese Sauce

Step 1: Boil the Macaroni

Heat a big saucepan of salted water until it reaches a roaring boil. Add the elbow macaroni and cook until al dente, following the directions on the package. Save a cup of the cooking water for later use after draining the macaroni.

Step 2: Prepare the Cheese Sauce

Melt the butter in a separate pot over a medium heat. To make a roux, mix in the all-purpose flour after it has melted. Stirring often to avoid lumps, cook the roux for a few minutes until it takes on a light golden brown colour.

Pour the milk in gradually while continuing to whisk the liquid into the roux. Take care not to let the sauce boil as you let it slowly simmer until it thickens to a creamy consistency.

Step 3: Add the Tillamook Cheddar

Take the skillet off of the heat as soon as the sauce reaches the right consistency. Stir in the shredded Tillamook Cheddar cheese gradually so that it melts into the sauce and gives it a velvety, smooth texture.

Step 4: Combine and Serve

When adding the cooked macaroni to the cheese sauce, slowly mix each noodle until it is covered in a layer of rich, creamy sauce. Add a small amount of the pasta cooking water that was set aside if the sauce seems too thick. Stir until the right consistency is reached.

Transfer the macaroni and cheese to a serving dish and season with salt and pepper to taste. For an extra decadent touch, put some more Tillamook Cheddar cheese on top.

Elevating Your Culinary Experience

Try experimenting with the following modifications if you want to elevate your Tillamook Macaroni and Cheese:

• Bacon: To add a savoury flavour to your mac & cheese, crisp up some bacon and crumble it on top.
• Diced jalapenos: Add some spice to the cheese sauce by adding some jalapenos to it.
• Truffle Oil: To add a posh flavour and scent to the dish, drizzle a small amount of truffle oil over it.

What do you need to make Tillamook Southern Macaroni and Cheese?

What you need to buy at the grocery shop is as follows:

• One 16-ounce box of Tillamook Cheddar and macaroni shells Shreds, farm-style – two cups of blend
• White Sharp Tillamook One cup of shredded farm-style cheddar
• Half a cup of freshly grated parmesan cheese
• Three cups of whole milk
• Half a cup of unsalted butter (for the roux)
• Six tablespoons of all-purpose flour
• 1/2 cup of smashed croutons with a garlic flavour
• One tablespoon of unsalted butter (for the croutons)
• Add the paprika, 1/4 teaspoon each of Kosher salt and black pepper, and 1/2 teaspoon of red pepper flakes to taste.

How to make this easy homemade macaroni and cheese recipe …

Set aside a 9 x 13-inch casserole dish and coat it with nonstick cooking spray before preheating the oven to 350°F. Squash the croutons into big pieces by placing them in a plastic ziplock bag.

As directed on the package, prepare the macaroni shells. After removing the pasta from the pot, drain and set the noodles aside.

Melt the butter in a large saucepan over a medium heat. To make a roux, gradually stir in the flour. Slowly add the milk, stirring all the time. Stir in the cheese and season with salt, pepper, and red pepper flakes. Once all of the cheese has melted completely and the sauce has somewhat thickened, reduce the heat to a gentle boil and stir occasionally.

After giving the sauce a taste test, adjust the seasonings to your preference.

Transfer the cooked macaroni to the ready casserole dish. Top with cheese sauce and well mix.

In a medium skillet over medium heat, melt butter. Add the croutons and toss to coat in melted butter and brown. Add the browned croutons and paprika to the top of this mac and cheese prepared in the southern way.

For thirty minutes, bake. Garnish with paprika and dried or fresh parsley and serve warm.

Homemade Mac & Cheese Recipe with Tillamook Cheddar

I adore cheese. I’m one of those people who gets excited when they see the cheese department at the grocery store, and if I had to, I honestly believe I could survive on bread and cheese. Though I had never tried Tillamook previously, I just had the opportunity to try two of their cheeses:

• Naturally aged for more than nine months, Tillamook Sharp Cheddar has a full-bodied flavour with sharper undertones than its medium cheddar counterpart. This cheese’s flavour was fantastic on sandwiches or shredded and used in tacos. It has a pleasant, subtle sharpness to it without being overwhelming.
• The flavour of this incredibly tasty cheddar is created by infusing natural hardwood smoke into Tillamook Smoked Medium Cheddar, which is matured for 60 days. This cheddar’s smokiness is amazing. One of my new favourites is this. In addition to being delicious on its own, it gives meals like macaroni and cheese a true depth of flavour.

Since 1909, Tillamook has been held by farmers. Over the years, they have put in a lot of effort to establish themselves as devoted environmental stewards and strong champions of the state and local dairy sectors.

I wanted to provide you with a recipe for macaroni and cheese so you could try it with Tillamook smoked cheddar and see how it gives a classic dish a new spin! The source of this recipe is Nestle Carnation.

Ingredients:

• 1 & 2/3 cups dry elbow macaroni
• 2 tablespoons cornstarch
• 1 teaspoon salt
• 1/4 Nestle Carnation evaporated milk
• 1 cup water
• 2 tablespoons butter
• 2 cups shredded Cheddar (note from me – try the smoked cheddar!)

Directions:

• Set oven temperature to 375°F. Grease a casserole dish with two quarts.
• Blend cornflour, mustard, salt, and pepper in a medium-sized pot. Add butter, water, and evaporated milk and stir. Stirring continuously, cook over medium heat until the mixture reaches a boil. Boil for one minute. Take off the heat. Melt 1 1/2 cups of cheese by stirring it in. Mix in macaroni well. Transfer to the casserole dish that has been prepared. Add the remaining cheese on top.
• Bake for 20 to 25 minutes, or until the cheese is lightly browned and melted.

Tillamook Baked Macaroni and Cheese

I’m a little disappointed that Tillamook isn’t available in Georgia. Had it been more delicious? Most likely. It’s all with that stuff, isn’t it? Just to be clear, you MUST have freshly shredded cheese, and I used sharp cheddar. Please, no more of that waxy pre-shredded garbage. Anyway, this was still quite good. I served it with the BBQ pulled pork sandwiches (recipe available on my blog; I used chicken, though).

Tillamook Baked Macaroni and Cheese

Ingredients

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

DIRECTIONS:

• Turn the oven on to 400°F.
• As directed on the package, cook and drain the macaroni; set aside.
• In a big pot, melt the butter.
• Add the flour mixture and whisk in the salt and pepper until thoroughly combined.
• Slowly add the cream and milk, stirring continuously.
• Bring to a boil and cook for two minutes, stirring continuously.
• Lower the heat and cook for ten minutes, stirring all the time.
• Gradually stir in the shredded cheddar and boil for a further five minutes, or until the cheese melts.
• Switch off the flame.
• Toss the macaroni in the saucepan to coat it in cheese sauce.

• Place the macaroni in a baking dish that has been greased.
•  Add some buttered bread crumbs on top.
• Bake for 20 minutes or until golden brown on top.
•  (This recipe can also be frozen in zip-lock bags for later use. Just make sure the macaroni and cheese are at room temperature before putting it in the freezer. I usually take it out the night before and let it come to room temperature. Then, I transfer the macaroni and cheese to a buttered baking dish, top with bread crumbs, and bake for 20 to 30 minutes, or until it’s bubbling and golden brown on top. (I can’t wait to use the leftovers for this!)

Tillamook Macaroni and Cheese Recipe

FAQs

Conclusion

Finally, developing the skill of Tillamook Macaroni and Cheese will enhance your cooking abilities and satisfy the tastes of all those who partake. You may create a sophisticated yet cosy gourmet dinner with high-quality ingredients and a little imagination. So grab your ingredients, put on an apron, and get ready to indulge in the gooey perfection of this well-loved classic.