Macaroni & Cheese Recipes

Ingredients

2 cups (8 ounces) shredded Tillamook® Extra Sharp Cheddar Cheese, divided
1 1/2 cup coarse fresh breadcrumbs
2 tablespoons shredded Parmesan cheese
1 teaspoon paprika
8 tablespoons Tillamook® Unsalted Butter, divided
1 tablespoon olive oil
1/2 cup (4-5) thinly sliced scallions or green onions
1 teaspoon chili powder
1 teaspoon oregano
2 teaspoons minced garlic
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound (5-6 medium-large fresh pasilla or poblano peppers) roasted, membranes and seeds removed, cut into 1/2 inch dice
4 cups (1 pound) cooked shredded chicken, light and dark meat
1 pound uncooked dry farfalle (bowtie) pasta
3 tablespoons all-purpose flour
3 cups whole milk
1 1/2 cups (6 ounces) shredded Tillamook® Pepper Jack Cheese

Preparation

Prep Time: 45 minutes
Cook Time: 20-25 Minutes

Preheat oven to 350 degrees F. Lightly butter a 4-quart shallow baking dish.

To make topping, in a small bowl, combine 1/2 cup cheddar, breadcrumbs, Parmesan and paprika. Toss with 4 tablespoons melted butter and set aside.

In a large sauté pan, over medium heat, melt 1 tablespoon butter with olive oil. Stir in scallions, chili powder, oregano, garlic, salt, pepper and diced chilies. Cook for 3 minutes, stirring frequently. Reduce heat to low. Gently stir in chicken and cook, about 2 minutes, until heated through. Remove from heat, transfer to a large bowl; set aside.

Bring 4 quarts of water to a boil. Add 1 tablespoon salt and pasta. Cook according to package directions, stirring occasionally. Pasta is done when it is slightly chewy to the bite or al dente. Drain pasta in a colander and fold into chicken mixture.

Prepare sauce while pasta is cooking. In a large saucepan, melt remaining butter over medium heat. Whisk in flour and cook for 3 minutes, whisking constantly. Gradually add milk and bring just to a boil, whisking constantly. Reduce heat and simmer, stirring often, until sauce begins to thicken, 4-5 minutes. Add pepper jack and remaining cheddar. Stir until cheese is melted. Remove from heat. Gently fold sauce into chicken/pasta mixture.

Spread mixture evenly in prepared baking dish. Top with reserved breadcrumb mixture. Bake for 20-25 minutes until bubbly and top begins to brown. Let sit 5 minutes before serving.