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
Ingredients
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)
DIRECTIONS:
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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