I love cheese. In a previous post I admit to being a cheese hoarder. I even posted a recipe for Trash Can Mac & Cheese after cleaning out the deli drawer in my fridge. When I spotted this Tillamook Mac & Cheese Blend shredded cheese, it practically jumped into my cart. I prepared the recipe on the back and Michael loved it. I felt it was a bit too sharp but still very good. This is probably due to my growing up on mac and cheese made with Velveeta. Can I admit that here? Who’s with me? I think next time I make this I will toss in a little Velveeta just for the creamy texture it lends. I also had this cheese over scrambled eggs this morning with green Tabasco sauce and sour cream garnish. It was very good on eggs.
- 8 oz. large elbow macaroni
- 4 ½ tbsp. Tillamook® Salted Butter, divided
- 1 ½ cups panko breadcrumbs
- ¾ cup (3 oz.) Tillamook® Sharp Cheddar Shredded Cheese
- 2 cups (8 oz.) Tillamook® Mac & Cheese Shredded Cheese
- 2 tbsp. flour
- 3 cups whole milk
- Pinch of nutmeg
- ½ tsp. crushed red pepper (optional)
- ¾ tsp. dry mustard
- 1 tsp. salt
- ¼ tsp. black pepper
Preheat oven to 375°
Butter a 2-quart baking dish with ½ tablespoon butter.
Cook pasta according to package directions and drain.
In a medium bowl, combine 2 tablespoons melted butter with breadcrumbs and sharp cheddar.
In a medium saucepan over medium heat, melt 2 tablespoons butter.
Add flour and whisk constantly for 3 minutes.
Gradually add milk and bring to a boil.
Reduce heat to a simmer and stir in nutmeg, red pepper, mustard, salt and pepper.
Cook, stirring constantly, until sauce begins to thicken, about 7 minutes.
Remove from heat and add the Mac & Cheese Blend cheese, stir until smooth.
Stir in pasta.
Pour into baking dish and top with breadcrumb mixture.
Bake until cheese is bubbling and top is golden, about 25 minutes.