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Who doesn’t love Macaroni & Cheese? I have collected my favorite 10, and believe me this was hard to only share 10 (I can share more later). Some recipes are very easy and some are more challenging. So whether you are a starter or seasoned chef there is something here for everyone. Enjoy!

The Every Day Macaroni & Cheese

Ingredients:
8 ounces dry elbow macaroni
2 tablespoons Tillamook® Unsalted Butter
2 tablespoons all-purpose flour
2 cups whole milk
½ teaspoon salt
⅛ teaspoon pepper
2½ cups (10 ounces) Tillamook® Medium Shredded Cheddar Cheese, divided

Directions:

Preheat oven to 350°. Lightly butter a 2-quart shallow baking dish.

In a large pot, bring 3 quarts of water to a boil. Add 2½ teaspoons salt and macaroni. 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 set aside.

Prepare sauce while pasta is cooking. In a medium saucepan, over medium heat, melt butter. Whisk in flour and cook 3 minutes, whisking constantly. Gradually add milk and bring just to a boil, whisking constantly. Reduce heat and simmer, whisking often, until sauce slightly thickens, 4-5 minutes. Add salt, pepper and 2 cups of cheese. Stir until cheese is melted. Remove pan from heat and fold in pasta. Pour into prepared baking dish then sprinkle top with remaining cheese.

Bake 15-20 minutes or until cheese is bubbly and top begins to brown. Let sit 5 minutes before serving.

The Ultimate Comfort Food Macaroni and Cheese

Ingredients:
¾ cup Tillamook® Unsalted Butter, plus more for dish
3 cups (about ½ loaf) good white crusty bread, cut into ¼ to ½ inch pieces
4 cups half-and-half (a quart)
1 cup milk
½ cup all-purpose flour
2 teaspoon salt
1 teaspoon freshly ground black pepper
½ teaspoon ground or whole red pepper flakes, or to taste
1 teaspoon garlic powder
¼ teaspoon freshly grated nutmeg or ½ teaspoon dried
2 cups Tillamook® Vintage White Extra Sharp Cheddar Cheese, shredded
2 cups Tillamook® Sharp Cheddar Cheese, shredded
2 cups Tillamook® Swiss Cheese, shredded
1¼ cups Romano cheese, shredded
1 pound macaroni with grooves

Directions:

Preheat oven to 325°. Butter and set aside a 9×13 casserole dish, pull out half-and-half and butter (both should be about room temperature).

Place bread in a medium bowl. In the microwave, melt 4 tablespoons butter and ½ teaspoon garlic powder. Pour butter into the bowl with bread and toss. Set bread crumbs aside.

Melt 6 tablespoons butter in a large saucepan (enough to hold 10 cups) over medium heat. When butter melts add flour. Cook, whisking, 1 minute. While whisking, slowly pour in half-and-half and milk and add 1½ teaspoons salt, ½ teaspoon pepper, ½ teaspoon red pepper, ½ garlic powder and nutmeg. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick. Remove pan from heat. Stir in 2 cups sharp cheese, 1 cup extra sharp cheddar, 1 cup Swiss and 1 cup Romano; set cheese sauce aside. Blend the remaining cheese together.

Fill a large saucepan with water; bring to boil. Add macaroni; cook 2-3 minutes less than manufacturer’s directions, until the outside of pasta is cooked and the inside is slightly undercooked. Transfer macaroni to a colander, rinse under cold water, and drain well. Add salt and pepper to taste and add 2 tablespoons butter. Stir in the cheese sauce into macaroni.

Pour mixture into casserole dish. Sprinkle remaining 1 cup extra sharp cheddar, ½ cup Swiss, and ¼ cup Romano, add bread crumbs over top. Bake until browned on top, about 30 minutes. Transfer dish to wire rack to cool 5 minutes.

Tex-Mex Mac ‘n’ Cheese
Suzy Weaver – 2006 Tillamook Macaroni & Cheese Recipe Contest

Ingredients:
8 ounces uncooked corn pasta large macaroni noodles (found in most organic sections of the grocery store. If unable to find, use regular large elbow macaroni)
4 quarts water
1 tablespoon salt

Sauce:
½ cup Tillamook® Unsalted Butter (plus extra for buttering baking dish)
1½ cups onion, minced
1 tablespoon garlic, minced
1 tablespoon freshly grated lime zest
1 tablespoon Worcestershire sauce
2 teaspoons Chipotle flavored hot sauce (or to taste)
1 teaspoon ground cumin
½ teaspoon celery salt
½ cup all purpose flour
1 quart heavy cream
1 tablespoon dried Mexican Oregano
2 tablespoons freshly minced Cilantro (stems only)
4 cups (16 ounces) Tillamook® Mexican Blend Shredded Cheese
Topping:
2 cups Tillamook® Mexican Blend Shredded Cheese
¼ cup Tillamook® Unsalted Butter
1 teaspoon chile powder
1 cup Panko breadcrumbs
½ cup yellow cornmeal
½ cup pepitas (pumpkin seeds), chopped
Dash of salt

Garnish (optional):
1 cup Tillamook® Sour Cream
2 teaspoons cilantro leaves, chopped
1 tablespoon green onions (light green portion), chopped
½ teaspoon lime zest, grated

Directions:

Preheat oven to 350°. Butter the bottom and sides of a large ceramic or glass baking dish: 10x20x2 deep. Position oven rack to the center position in the oven.

Melt butter in 4 quart, heavy-duty, non-stick pot over medium low heat. Add onion, garlic and lime zest and sweat over medium-low heat for 1-2 minutes – do not allow this to brown. Add Worcestershire and Tabasco Sauce and cook for 30 seconds, scraping up and browned bits in the bottom of the pan. Add cumin and celery salt. Stir in flour and cook over low heat for 3-4 minutes, continuously scraping the bottom of the pan with a wooden spoon.

Whisk in cream until mixture is smooth and bring it up to a low simmer. Add Oregano and Cilantro. Stirring frequently, cook cream sauce over low heat for 15 minutes. Cream will reduce and sauce will thicken to about ¾ volume. Stir in cheese until thoroughly melted.

While sauce is reducing: In a separate large pot, bring 4 quarts of water and 1 tablespoon salt to a boil. Cook corn macaroni according to package directions (about 7-8 minutes), until cooked but still a little firm (al dente). Drain and set aside – reserving ½ cup cooking water. (This can be done while the cream sauce is reducing.)

Carefully stir cooked macaroni into the cheese sauce until combined, adding the ½ cup of cooking water to thin the sauce a bit. Very carefully, pour entire hot mixture into baking dish and lightly smooth out the top with the back of spoon.

Topping: Combine butter and chile powder in a microwave safe dish (large enough to hold dry ingredients); melt butter in microwave on “high” for 30 seconds, or until melted. Stir butter and add Panko breadcrumbs, cornmeal, pepitas and salt. Mix together with a fork until crumbs are moist.

Sprinkle a thick layer of the cheese evenly over the top of the dish, and then finish with the breadcrumb mixture. Bake uncovered in the center position of the oven for 30-45 minutes, until cheese is bubbly and the top is a light golden brown.

Blend sour cream with cilantro, green onions and lime zest. Garnish each serving with a dollop of flavored cream cheese.

Caramelized Sweet Potato, Garlic & Rosemary Macaroni and Cheese
Angie Phillips – 2008 Tillamook Macaroni & Cheese Recipe Contest, Grand Finale Winner

Ingredients:
10 garlic cloves
1 large sweet potato (about 16 ounces), peeled and cut into ¼ – inch thick slices on the diagonal
2 tablespoon extra virgin olive oil
8 ounces cavatappi pasta
2 garlic cloves finely minced
4 tablespoons Tillamook® Unsalted Butter
4 tablespoons flour
½ teaspoon salt
⅛ teaspoon freshly ground black pepper
3 cups half-and-half
2 cups Tillamook® Italian Blend Shredded Cheese
¾ cup shredded asiago cheese
1½ tablespoons fresh rosemary leaves finely chopped
¼ cup fresh bread crumbs from rustic Italian bread

Directions:

Preheat oven to 350°. Spray a 2-quart baking dish with non-stick cooking spray.

Bring a large pot of water to a boil. Add garlic and cook for 2 minutes; remove cloves and place in ice water. When cloves have cooled, use a garlic press to press the blanched cloves; set aside.

Bring water back to a boil and add sweet potato slices and cook for 5 minutes or until tender; drain. Heat 1 tablespoon olive oil in a large skillet over medium-high heat; add sweet potatoes and cook, flipping occasionally, until they develop a caramelized crust (about 5 minutes). Dice sweet potatoes. Set aside.

Meanwhile, bring another large saucepan of water to a boil. Add the pasta and cook until al dente. Drain.

In a large pot over low heat, melt butter. Add flour and stir to combine. Cook, stirring constantly for 3 minutes. Increase the heat to medium, add in salt and pepper, and, with a wire whisk, gradually add the half-and-half. Bring to a boil while continuously stirring. Reduce heat, and then simmer for 1 minute. Stir 1¾ cup Italian shred and ½ cup asiago cheese until melted and smooth. Add the blanched pressed garlic, diced sweet potatoes, minced garlic, rosemary and cooked pasta. Stir to combine. Pour into greased casserole dish.

To make topping, combine remaining tablespoon olive oil, bread crumbs, ¼ cup Italian shred, and ¼ cup asiago cheese in a small mixing bowl. Stir until well combined. Sprinkle on top of pasta.

Bake for 25-30 minutes, or until the cheese is bubbly and the topping golden brown. Serve
Makes 8 servings.

Cornbread Topped Apple Macaroni & Cheese
Melissa LaCaille – 2008 Tillamook Macaroni & Cheese Recipe Contest, People’s Choice Award Winner

Ingredients:
6 tablespoons Tillamook® Unsalted Butter, divided
1 tablespoon olive oil
1 cup diced onion
2 cups crumbled cornbread
2 cups dry elbow macaroni
¼ cup flour
1 cup half and half
1 cup whole milk
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon cinnamon
4 cups (16 ounces) shredded Tillamook® Special Reserve Extra Sharp Cheddar
1½ cups peeled and diced Granny Smith apples, or other tart apples

Directions:

Preheat oven to 350˚. Place rack in center of oven. Lightly butter a 2½ quart baking dish.

In a medium skillet over medium heat, melt 2 tablespoons butter with olive oil. Add onion and sauté until tender, about 5 minutes. Remove from heat and stir in cornbread; set aside.

In a large pot bring 3 quarts of water to a boil. Add 2½ teaspoons of salt and macaroni. 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 set aside.

Prepare sauce while pasta is cooking. In a medium saucepan melt remaining 4 tablespoons butter over medium heat. Whisk in flour and cook about 3 minutes, whisking constantly. Gradually whisk in half and half and milk. Bring just to a boil, whisking constantly. Reduce heat and simmer, whisking often until sauce begins to thicken, about 1 minute. Stir in salt, pepper and cinnamon. Reduce heat to low. Add the cheese and stir until melted and smooth.

Remove pan from heat and gently stir in macaroni and apples. Pour the pasta mixture into prepared baking dish and top with reserved cornbread mixture.

Bake for 25-30 minutes or until cheese is bubbly and top begins to brown. Let sit 5 minutes before serving.

Makes 8 servings

Irresistible Macaroni & Cheese

Ingredients:
1½ cups panko (Japanese style bread crumbs) or coarse dry bread crumbs
7 tablespoons Tillamook® Unsalted Butter, divided
1 tablespoon sesame seeds
12 ounces dry medium elbow macaroni
½ cup finely chopped onion
3 tablespoons all-purpose flour
2 cups whole milk
1 cup half and half
2 teaspoons Dijon mustard
2 teaspoons creamy horseradish
1 teaspoon paprika
1 teaspoon salt
¼ teaspoon pepper
2 cups (8 ounces) Tillamook® Sharp Cheddar Cheese, shredded
1 cup (4 ounces) Tillamook® Colby Jack Cheese, shredded
1 cup (4 ounces) Tillamook® Swiss Cheese, shredded

Directions:

Preheat oven to 350˚. Lightly butter a 9×13 inch shallow baking dish.
In a small bowl, combine breadcrumbs, 3 tablespoons melted butter and sesame seeds. Set aside.

In a large pot, bring 4 quarts of water to a boil. Add 1 tablespoon salt and pasta. Cook, stirring occasionally, according to package directions. Pasta is done when it is slightly chewy to the bite or al dente. Drain pasta in a colander and set aside.

Prepare sauce while pasta is cooking. In a large saucepan over medium heat, melt remaining butter. Stir in onions and sauté 3-5 minutes until softened. Whisk in flour and cook 3 minutes, whisking constantly. Gradually add milk and half and half and bring just to a boil, whisking constantly. Reduce heat and simmer, whisking often, until sauce slightly thickens, 4-5 minutes. Whisk in mustard, horseradish, paprika, salt and pepper. Add cheese and stir until melted.

Remove pan from heat and gently fold in macaroni. Pour mixture into prepared baking dish and top with breadcrumb mixture.

Bake 25-30 minutes until cheese is bubbly and top begins to brown. Remove from oven and let rest 5 minutes before serving.

Serves 8

Jumbo Shell Pasta Stuffed with White Cheddar & Chicken Macaroni
Lorie Roach – 2007 Macaroni & Cheese Recipe Contest

Ingredients:
6 ounces dried small shell macaroni noodles
12 ounces dried jumbo shell macaroni noodles
¼ cup Tillamook Salted Butter
¼ cup all-purpose flour
2 cups whole milk
1 cup half and half
1 teaspoon salt
1 teaspoon cracked black pepper
4 cups (16 ounces) Tillamook® Vintage White Extra Sharp Cheddar Cheese, divided
¾ cup chopped oil-packed sun dried tomatoes, drained
2 cups shredded cooked chicken
Non-stick cooking spray
2 tablespoons melted Tillamook® Salted Butter
1 cup finely crushed cornflakes

Directions:

Preheat oven to 400°. Spray a 13×9-inch baking dish with non-stick cooking spray.

Cook both macaroni noodles separately according to package directions to al dente. Immediately rinse with cold water to stop the cooking process. Drain and set each aside.

In a large heavy saucepan, melt ¼ cup butter over medium to high heat; add flour and whisk for 1 minute. Gradually whisk in the milk and half and half; continue to cook over medium to high heat, stirring constantly, until thickened and bubbly. Stir in the salt, pepper, and 3 cups of the cheese, until melted. Stir in the small shell macaroni, the chopped sun dried tomatoes and the shredded chicken.

Fill each jumbo shell carefully with the white cheddar macaroni and place each side by side in the dish. Sprinkle with remaining 1 cup cheese. Stir together the 2 tablespoons melted butter and the crushed cornflakes. Sprinkle evenly on tops of shells.

Bake for 15-20 minutes or until golden brown on top.

Kicked-Up Monterey Macaroni & Cheese

Ingredients:
8 ounces uncooked dry radiatore or rotini pasta
5 tablespoons Tillamook® Butter, divided
1 garlic clove, minced
¼ cup all-purpose flour
½ teaspoon salt
2 cups milk (whole preferred)
1¼ cups (5 ounces) Tillamook® Special Reserve Extra Sharp Cheddar Cheese, shredded
1¼ cups (5 ounces) Tillamook® Pepper Jack Cheese, shredded
1 cup cooked small bay shrimp, peeled
1 cup quartered artichoke hearts, diced
⅓ cup chopped sun-dried tomatoes in oil, drained
1 teaspoon (or to taste) lemon zest
½ cup plain panko bread crumbs
⅓ cup coarsely chopped toasted hazelnuts

Directions:

Preheat oven to 350°

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

Spray 2 quart casserole with nonstick cooking spray. In medium saucepan melt 3 tablespoons butter over medium heat; add garlic and cook 30 seconds. Remove from heat. Stir in the flour and salt. Gradually stir in milk and bring to a boil, stirring constantly. Cook 1 minute more. Remove from heat.

Stir in 1 cup cheddar cheese, 1 cup pepper jack cheese, shrimp, artichoke hearts, dried tomatoes, lemon zest and cooked pasta.

Pour into casserole dish. Sprinkle top with remaining ¼ cup of each cheese. Melt remaining 2 tablespoons butter in microwave or saucepan. Add bread crumbs and toss to coat. Sprinkle crumbs and hazelnuts over casserole.

Bake for 20-25 minutes or until bubbly and crumbs are golden brown.

Lobster Bake Macaroni & Cheese
Ann Jones – 2005 Tillamook Macaroni and Cheese Recipe Contest, Denver Grand Prize Winner

Ingredients:
4 tablespoons, plus 2 tablespoons, plus 1½ tablespoons Tillamook® Butter
4 tablespoons flour
2 cups half and half
1¾ teaspoons salt
¼ teaspoon ground black pepper
1¼ cups Tillamook® Sharp Cheddar Cheese, shredded
1¼ cups Tillamook® Monterey Jack Cheese, shredded
1½ cups Parmigiano-Reggiano, shredded
½ cup gruyere cheese, shredded
1 teaspoon minced garlic
1 pound packaged dry gnocchi-shaped pasta
Non-stick cooking spray
1 pound lobster meat, picked over and chopped
2 teaspoons chopped green onions, green tops only
⅓ cup seasoned bread crumbs
½ teaspoon each – paprika, dried basil and dried thyme

Directions:

Preheat oven to 350°

In a medium saucepan melt 4 tablespoons of butter over low heat. Add flour and stir to combine. Cook stirring constantly, for 3 minutes. Increase the heat to medium and, with a wire whisk, gradually add the half and half. Cook 3-5 minutes, or until thickened, stir often.

Remove from the heat, and add ½ cup Parmigiano-Reggiano, ½ cup gruyere cheese, garlic, ¾ teaspoon each of salt and pepper. Stir until cheese is melted and well combined. Cover and let stand.

Fill a large pan with water and bring to a rolling boil over high heat. Add 1 teaspoon salt. Add pasta, return to a boil, reduce the heat to a low boil and cook for about 8-10 minutes, or until just undercooked. Drain water from pasta and return to the pan.

Add the béchamel sauce and 2 tablespoons butter; stir until well combined. Set aside.

In a large bowl combine the sharp cheddar cheese and Monterey jack cheese, and 1 cup of the Parmigiano-Reggiano cheese. Spray a 3-quart baking dish with non-stick cooking spray. Place one half of the pasta in the baking dish. Top with half of the mixed cheeses. Top with the other half of the pasta, followed by the remaining mixed cheeses. Bake for 35-40 minutes, or until visibly bubbling and hot.

While pasta is baking, combine 1½ tablespoons butter and lobster meat in a medium saucepan, over medium-low heat for 3 minutes, or until lobster is heated through. Remove from heat; add breadcrumbs, green onions, paprika, basil and thyme, and 1 ounce of Parmigiano-Reggiano. Toss lightly to combine.

Remove the baking dish from the oven and spoon the lobster mixture over the top of the pasta. Spread evenly.

Turn the oven to “Broil” and return the baking dish to the oven. Allow to broil 10-12 minutes or until the top is golden brown. Let stand 5 minutes before serving.

Tillamook Triple-Play Macaroni & Six Cheese Strata
Kathi Jones-Del Monte – 2008 Tillamook Macaroni & Cheese Recipe Contest, First Runner Up

Ingredients:
8 tablespoons (1 stick) Tillamook® Unsalted butter, divided
1 medium onion, halved lengthwise and thinly sliced
1 large shallot, halved lengthwise and thinly sliced
1 pound dry large elbow macaroni or dry medium shell pasta
6 tablespoons flour
3 cups whole milk
½ teaspoon sea salt
⅓ cup mascarpone cheese
2 cups (8 ounces) Tillamook Vintage White Extra Sharp Cheddar Cheese, shredded
⅓ cup sliced fresh green onion
1 tablespoon minced fresh garlic
2 teaspoons finely chopped fresh thyme
1 (10 ounce) package frozen chopped spinach, thawed and squeezed to remove excess liquid
3 slices (⅓ cup) chopped cooked smoked bacon (preferably Applewood)
¼ teaspoon black pepper
1 cup (4 ounces) Tillamook® Swiss Cheese, shredded
½ cup (2 ounces) Tillamook® Monterey Jack Cheese, shredded
1 cup (4 ounces) Tillamook® Colby Cheese, shredded
½ cup (2 ounces) Tillamook® Medium Cheddar Cheese, shredded
¼ cup diced red onion
¼ cup extra-moist-style thinly sliced sun-dried tomatoes
¼ teaspoon cayenne pepper

Crispy Double-Cheese Topping:
⅔ cup crushed cheese crackers like Sunshine Cheez-Its
½ cup (2 ounces) Tillamook® Special Reserve Extra Sharp Cheddar, shredded
2 tablespoons chopped fresh flat leaf parsley

Directions:

Combine topping ingredients in a small bowl. Set aside.

In a large skillet, melt 2 tablespoons of butter over medium heat. Stir in onions and shallots and sauté until onions are soft and have caramelized to a rich golden-brown, about 30 minutes. Mixture should cook down to ½ cup. Remove from pan and set aside.

Place rack in center of oven. Preheat oven to 375°. Lightly butter a 9 x 13 inch baking dish.

In a large pot, 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 set aside.

Melt remaining 6 tablespoons of butter over medium heat in a large heavy saucepan. Whisk in flour and cook 3 minutes, whisking constantly. Gradually add milk and bring just to a boil, whisking constantly. Reduce heat and simmer, whisking often until sauce slightly thickens, about 2 minutes. Add salt and mascarpone and whisk until smooth. Keep warm.

In a large bowl, combine ⅓ of sauce, vintage white extra sharp cheddar, green onion, garlic, thyme, spinach, bacon, pepper and ⅓ of reserved pasta. Spread mixture evenly into prepared baking dish.

Using the same bowl, combine half of remaining sauce, the Swiss and jack cheeses, caramelized onion mixture and half of remaining pasta. Spread mixture evenly over spinach mixture.

Using the same bowl, combine the remaining sauce, colby and medium cheddar cheeses, red onion, sun-dried tomatoes, cayenne pepper and the remaining cooked pasta. Spread mixture evenly over onion mixture. Top with reserved cracker topping.

Bake for 30-40 minutes until cheese is bubbling and top is browned. Let sit 5 minutes before serving.

Serves 8-10

13 comments

Brenda Riggs

I love the Tillamook Mac n Cheese, made it with Tilamook Pepperjack Cheese for a spicy dish. We used the Tillamook Mexican Blend Shredded Cheese in our chicken enchiladas with diced chilis and the cheese just makes the dish. Tillamook cheese melts better than any cheese we had used growing up. If you want good flavor to ny dish, just add some Tillamook Cheese. It is the best, we don't use any other cheese in our house. Thank you to all who work at the Tillamook Cheese Factory for making such wonderful products.

February 15th, 2011 at 7:37 pm

Lavonne

I LOVE Tillamook cheese. It is the best, best, best! What I am looking for a recipe that is similar to the old time canned Franco-American Macaroni with Cheese Sauce. It was white in color (sort of) so it is not completely cheddar. Anyway, I can't find anything that might be close.
Lavonne

June 3rd, 2011 at 2:26 pm

Tara

Tillamook Team

Thank you for your kind words, Brenda! Mac & cheese with Tillamook Pepper Jack sounds amazing!

Lavonne - Thanks for your kind words, too! I'm sorry to say that we don't have this type of recipe. I've tried doing a quick Google search for one, but no luck :( Sorry!

Thanks,

-Tara of the Tillamook Team

June 6th, 2011 at 3:58 pm

Joe

Would love to see all the past award winning recipes published or available with links. My all time fav is the Mac n Cheese with Black Truffle Oil and luckily I printed it out. Anybody have an in with the webmaster???????

September 26th, 2011 at 3:11 pm

Jala

Tillamook Team

Hi, Joe! Thanks for your feedback! There are a couple of ways to find recipes on our site. You can click on the 'Recipes & Tips' Category on the right side of your screen while in the Community section. Or, you can try the search bar up in the top right. If there is ever a specific recipe you're looking for please don't hesitate to email us at info@tillamook.com.

~ Jala of the Tillamook Team

September 26th, 2011 at 3:16 pm

alix

I just want to print the first receipe please.
thank you

December 14th, 2011 at 7:11 am

Laura

Tillamook Team

Hi Alix,

If you just want to print the first recipe, try copying and pasting just that one into a word document and print. Then you won't print out all the others too! If that doesn't work, email us at fans@tillamook.com and let us know how we can help!

-Laura of the Tillamook Team

December 15th, 2011 at 10:07 am

Sandy Binkley

Which recipe is the recipe you serve at the Oregon factory restaurant?

December 17th, 2012 at 10:09 pm

Amalya

Tillamook Team

Hi Sandy,
The Cheese Factory actually has their own recipe! Here it is if you'd like to give it a try!

32 oz milk
1 1/3 cups Medium Cheddar shredded
1 1/3 cups Sharp Cheddar shredded
1.5 cups cream cheese
.25 tsp of black pepper
1.5 tsp Kosher salt
.25 tsp cayenne pepper
.5 tsp granulated garlic

.25 cup milk and 1 tbls corn starch together to add as a thickener.

2.5 lb macaroni noodles

Add milk and cream cheese in a double boiler. Stir until liquid. Add medium and sharp cheeses. Blend until liquid. Add seasonings.
When cheese sauce is at 180 degrees, add .25 cup of milk and cornstarch, which have been whisked together. Stir until thickened.

This makes enough for 6

Let me know if there's anything else I can help you with!

All the best,
Amalya, of the Tillamook Team

December 18th, 2012 at 1:19 pm

thecheesemaster

wow do i love cheese :) you just inspired me! thanks, sandy!

-the one and only cheese master of the world)

July 25th, 2013 at 1:11 pm

Callie

Tillamook Team

Hi Sandy,

Thanks for your comment! Let us know how your Mac & Cheese dishes turn out!

All the best,

Callie, of the Tillamook team

July 30th, 2013 at 3:07 pm

Jan

Wow.... Now to decide which recipe to use? Whichever one I make it will be fabulous I'm sure!! Thank you for this site.

November 15th, 2014 at 5:31 pm

Amalya

Tillamook Team

Hi Jan,
I'm so happy to hear you're a mac and cheese fan! Maybe you can give the whole list of recipes a try at some point! We've also got even more tasty mac and cheese recipes on T.com! A personal favorite is this Baked Chili Mac!
Thanks for taking the time to comment and being a fan!

All the best,
Amalya of the Tillamook team

November 17th, 2014 at 11:11 am
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