Macaroni & Cheese Recipes

Ingredients

1 pound cheese filled dry tortellini pasta noodles
2 tablespoons extra virgin olive oil
1 cup onion, finely chopped
1 cup red bell pepper, finely chopped
2 cups white mushrooms, thinly sliced
3 cups fresh spinach, chopped
1/2 cup oil-packed sun dried tomatoes, drained and chopped
1/2 tablespoon fresh oregano, chopped
1/2 cup Tillamook® Butter (1 stick)
1/2 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon roasted garlic seasoning (spice hunter brand preferred)
3 cups half and half
2 cups milk (whole preferred)
3 cups Tillamook® Italian Blend Shredded Cheese
1 1/2 cups Tillamook® Vintage White Medium Cheddar Cheese, shredded
1 cup Tillamook® Mozzarella Cheese, shredded
1/2 cup Tillamook® Medium Smoked Cheddar Cheese, shredded
2 cups cooked shredded chicken breast (lightly seasoned with salt and pepper)
2 tablespoons Tillamook® Butter, melted
1/2 cup plain panko bread crumbs
1/3 cup pine nuts, coarsely chopped

Preparation

Preheat oven to 350°. In a large pot bring water to a boil. Add dry tortellini to boiling water and reduce heat. Cook for about 10 minutes or until al dente.

Heat olive oil in a large non-stick skillet over medium high heat. Add onion, bell pepper and mushrooms. Sauté for 4-5 minutes or until tender. Add spinach, sun-dried tomatoes and oregano; sauté for 3-4 more minutes or until spinach wilts. Remove from heat.

In a separate large pot over medium heat, melt butter. Remove from heat and whisk in flour, salt, pepper and roasted garlic seasoning until smooth. Slowly whisk in half and half and milk. Bring to a boil while continuously stirring. Reduce heat, and then simmer for 1 minute. Stir in Italian blend, vintage white medium cheddar cheese, mozzarella and smoked cheddar cheese until melted and smooth.

Stir in cooked tortellini, sautéed vegetables and chicken breast. Pour tortellini mixture into a greased 3 quart casserole dish. In a small bowl, combine the melted butter and bread crumbs. Toss to coat and sprinkle crumbs and pine nuts over top of tortellini. Bake for 20-25 minutes or until cheese is bubbly and crumbs browned.