Macaroni & Cheese Recipes

Ingredients

8 oz. large elbow macaroni
4 tbsp. Tillamook® Butter
1/2 cup red onion, minced fine
1 clove garlic, minced
1/4 cup flour
2 cups whole milk
1 tsp. Worcestershire sauce
1/2 tsp. dried dill weed
1/2 tsp. kosher salt
1/4 tsp. white pepper
4 oz. Tillamook® Vintage White Extra Sharp Cheddar Cheese, shredded
4 oz. Tillamook® Smoked Medium Cheddar Cheese, shredded
3 oz. cream cheese
2 oz. smoked salmon, flaked
1/2 cup crushed garlic bagel chips
1 tsp. chopped fresh parsley

Preparation

Preheat oven to 350°.

In a large saucepan, cook pasta according to package directions. Drain.

In medium saucepan, melt butter over medium heat. Add onion and cook for 5 minutes. Add garlic and cook for 30 seconds. Add flour, stir to combine and cook for 3 minutes. Slowly add milk and cook for 4-5 minutes, stirring frequently, until mixture is thick and bubbly. Remove from heat. Stir in Worcestershire sauce, dill, salt, and white pepper. Add cheeses and stir until smooth.

Gently fold in pasta and smoked salmon to macaroni mixture. Transfer mixture into a sprayed 2-quart casserole dish. Sprinkle crushed bagel chips and parsley over casserole. Bake 20-25 minutes or until browned and bubbly.