Macaroni & Cheese Recipes

Ingredients

4 tablespoons Tillamook® Butter plus another 2 tablespoons
4 tablespoons flour
2 cups half and half
1 teaspoon salt
1/2 teaspoon white pepper
2 cups plus 4 tablespoons grated Parmesan
1-pound medium shell pasta
1/2 teaspoon crushed garlic
6 ounces grated Tillamook® Medium Cheddar Cheese (about 2/3 of an 8 oz. loaf)
4 ounces grated Tillamook® Vintage White Extra Sharp Cheddar Cheese (about 1/2 of an 8 oz. loaf)
4 ounces grated Tillamook® Swiss Cheese (about 1/2 of an 8 oz. loaf)
4 ounces grated Fontina cheese
3/4 cup crushed cornbread sweet-butter salad croutons (the ones in a bag in the produce section: place two handfuls of croutons in a plastic bag and smash into crumbs). Alternative is to make your own croutons by using fresh corn bread. Blend with the 4 tablespoons (a fistful) grated Parmesan for topping.

Preparation

Preheat oven to 350°. Grease a 9”x13” baking dish (or 3-qt. casserole) with 1-2 tablespoons butter and set aside.

Béchamel (white sauce): Using a medium saucepan, place on low heat and melt 4 tablespoons butter. Whisk in the flour and cook the flour for 3 minutes, whisking constantly. Turn the heat up to medium and now very slowly add/whisk-in the half and half in 4 increments (pour, whisk, pour, whisk, etc.). This will thicken as you continue to constantly stir, for 5 minutes. Turn the heat off and add your salt and white pepper to your taste*. Add 1 cup of the grated Parmesan. Continue to stir/whisk until the cheese is melted and the sauce is smooth and shiny.
Cheese: toss the remaining cheeses together to blend. Divide into three piles (thirds).

Pasta: Fill a stockpot with water, place on high heat and bring to boil. Add 2 healthy-pinches of salt (or to taste) and add the pasta shells. Return to a boil then reduce the heat to medium and cook the pasta for up to 5 minutes: do not overcook. Take out while it is slightly undercooked ('al dente'), as it will continue to cook when baking in the oven with the sauce & cheese. Turn off heat. Drain pasta well in a colander and return to the warm pot to evaporate more water out of it. Add 2 tablespoons of butter and the crushed garlic, stirring to coat. Add the béchamel sauce and fold until thoroughly blended. Set aside.

Casserole: Visually divide the pasta into thirds, and spread the first third into the bottom of the baking dish. Then sprinkle with the first layer of blended cheeses. Layer with another third of the pasta and another third of the cheese, etc. (continue until the last thirds have been added). Sprinkle cheese-crouton topping and bake for 45 minutes or until signs that the cheese is melted (bubbling) and the top is golden brown. Wait at least 5 minutes to serve (for it to settle)…If you can.