Macaroni & Cheese Recipes

Ingredients

12 ounces dry medium elbow macaroni
4 tablespoons Tillamook® Salted Butter
1/2 cup finely chopped onion
1 cup peeled and diced, firm but ripe pear (Anjou, Bartlett, or Bosc)
1 1/3 cups (8 ounces) diced smoked ham
¼ teaspoon nutmeg
1/4 teaspoon pepper
¼ cup all-purpose flour
3 cups whole milk
2 cups (8 ounces) shredded Tillamook® Pepper Jack Cheese, divided
2 cups (8 ounces) shredded Tillamook® Swiss Cheese, divided
¾ cup (3 ounces) coarsely chopped pecans (3 ounces)
1 ½ tablespoons chopped parsley

Preparation

Preheat oven to 350°F. Lightly butter a 9 x 13 inch shallow baking dish.

In a large pot, bring 5 quarts of water to a boil. Add 1tablespoon salt and pasta. Cook according to package directions, stirring occasionally, until slightly chewy to the bite or al dente. Drain in a colander and set aside.

Prepare sauce while pasta is cooking. In a large saucepan, over medium heat, melt butter. Add onions and sauté for 2 minutes. Stir in pear, ham, nutmeg, and pepper and cook for 3 minutes. Stir in flour and cook, stirring constantly, over low heat for 3 minutes. Gradually add milk and bring to just to a boil, stirring constantly. Reduce heat and simmer, stirring often, until sauce slightly thickens, 4-5 minutes. Add 1 1/2 cups each of pepper jack and Swiss. Stir until cheese is melted. Remove pan from heat and gently fold in macaroni. Spread macaroni in prepared baking dish. Top with remaining cheeses and sprinkle with pecans.

Bake for 20 to 25 minutes until bubbly and top begins to brown. Let sit 5 minutes before serving. Garnish with chopped parsley.