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As one of the few token moms of the Tillamook Marketing/Communications team, I find myself always sharing stories of my kids (and their love of all things Tillamook). Honestly, mostly my two boys (3½ and 7½) just eat Tillamook au natural – cheese sliced up as a snack (or meal, or lunch box inclusion), yogurt right out of the cup – no need for fancy recipes for them to enjoy the Tillamook goodness. But, they are pretty partial to homemade mac and cheese. We have a few recipes we rotate, but this is one of my favorites because it (in a very non-obvious to kids-way) includes a little bit of vegetable. ;-) Don’t tell the kids, the shredded carrot pretty much looks just like shredded cheddar. Not sure mine have ever really noticed it! If you’re making this for grown-ups and want to add some extra spice, feel free to add a little cayenne or hot sauce into the egg mixture with the mustard powder.

 

Yield: 6 servings

Ingredients
2 cups macaroni noodles
2½ cups coarsely grated carrot (about 8 small carrots)
3 cups grated Tillamook Sharp Cheddar Cheese
¼ cup (½ stick) Tillamook Unsalted Butter, cut into pieces
¾ cup Tillamook Sour Cream
¼ cup whole milk
2 large eggs
1 teaspoon kosher salt
¾ teaspoon mustard powder
¼ teaspoon freshly ground black pepper
¼ cup finely grated parmesan cheese

 

Preparation
Preheat oven to 400°F and grease an 8-inch square baking pan. Cook macaroni according to package instructions in a large pot of salted boiling water. Add grated carrot 3 minutes before pasta is finished cooking, then drain well. While pasta is hot, stir in all but ½ cup of the cheddar and the butter.

In a separate bowl, whisk together the sour cream, milk, eggs, salt, mustard powder, and pepper. Fold mixture into the pasta. Scrape the mixture into the prepared pan then sprinkle the remaining cheddar and the parmesan over the top. Bake until the casserole is firm to the touch and golden brown, about 30 minutes.

10 comments

stacy

Looks Delicious!

February 4th, 2013 at 5:00 pm

Richard Smith

I like Tuna in my mac & cheese. Otherwise same recipe. YUM!

February 4th, 2013 at 5:18 pm

Rhonda Gilliland

Can you arrange it so that only the recipe can be printed. 2 pages small print is annoying.

February 5th, 2013 at 10:07 am

Amalya

Tillamook Team

Hi Rhonda!
Thank you for the feedback. At this time, we don't have the functionality for a print version. I will certainly share your feedback with the rest of the team! You make a great point!

All the best,
Amalya, of the Tillamook Team

February 5th, 2013 at 12:27 pm

Candy White

Sounds delicious. As for the length of the recipe, just copy and paste the recipe part onto another document, and print it.

February 5th, 2013 at 9:56 pm

Amalya

Tillamook Team

Hi Stacy,
Thanks for your comment! You should give the recipe a try! It's scrumptious!
Let us know if you make it!

All the best,
Amalya, of the Tillamook Team

February 7th, 2013 at 3:40 pm

Amalya

Tillamook Team

Hi Richard,
That sounds delicious! I've never tried adding tuna to my mac & cheese but I might just have to try out your favorite recipe!
Thanks for sharing with us!

All the best,
Amalya, of the Tillamook Team

February 7th, 2013 at 3:41 pm

Amalya

Tillamook Team

Hi Candy,
I'm glad to hear you like the recipe! Thanks for your tip on printing, too!

All the best,
Amalya, of the Tillamook Team

February 7th, 2013 at 3:42 pm

Jeff

How come you use the measurement for the noodles in cups? I've riarely seen it that way and if you
Have large hole Mac wouldn't you have a different amount of pasta than small elbows? I've always used dry weight like 1 pound of pasta because that's how you buy it.

October 18th, 2013 at 9:27 am

Callie

Tillamook Team

Hi Jeff,

Thanks for your comment, and I'm sorry if this recipe is confusing for you! If you'd like to use a different type of pasta and measure in weight instead, I recommend using 1 lb, since that should be the same amount. I hope this helps! Let me know how it turns out!

Thanks,

Callie, of the Tillamook team

October 29th, 2013 at 3:28 pm
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