Tornado in Texas!

As touring brand ambassadors, we experience lots of things for the very first time. On our last day in Plano, TX we witnessed our first tornado.  It was exciting and frightening all at the same time when the news reporters started broadcasting warnings around noon. Naturally, we frantically gathered all of our leftover bags of Tillamook Cheese and prepared for an afternoon huddled around the TV.

As we watched the tornadoes brewing in the dark sky, saw the rain coming down in gallon-sized rain drops, and listened to the sound of emergency sirens outside, the center of our tornado party was none other than…. Tillamook Cheese!!!  We pooled together a mix of spare crackers, but Noelle quickly realized that what we really needed was comfort food. What we needed was macaroni and cheese. But after the news showed a parking lot full of huge semi-trucks and trailers (much like our Daddy Loafs) getting thrown through the air like toys, we decided that a “quick trip” to the grocery store was not an option.

So, we quickly strategized how to get the needed ingredients. Our biggest obstacle was two tablespoons of flour, and we had to get creative. One of the best parts of this particular hotel was the Texas-shaped waffles served every morning.  What’s the main ingredient in waffle mix?  Flour!  The concierge at the front desk helped us get what we needed, and she was quite impressed with our crafty recipe tweak. It was really a team effort – April supplied the noodles, Alyssa donated her Tillamook Sharp Cheddar cubes, I contributed some broccoli, and Noelle went to work in the kitchen!

As the tornado sirens blared from neighboring buildings, we sat together on the couch, on the floor and in doorways enjoying our deliciously cheesy snacks. In the end, the tornado missed us by just six miles. The Daddy Loaf trucks and stayed firmly on the ground, all five Baby Loaf buses sound asleep in the trailers. When the announcement came on television that it was safe to leave our hotel, we were incredibly relieved. The only thing that would have made our celebration sweeter would have been some Tillamook Ice Cream. Because when it comes to surviving your first tornado, there’s nothing you want more than a big bowl of Tillamook Mudslide.

See you safely on the ground!

-TillaMaya

Maya and the team get cheesy (and creative) with their mac n' cheese recipe

By Maya

Do you dance like Daniel when you find out that mac & cheese is on the menu?

I know I do! If you’re looking for a tasty recipe, check out our Top 10 Mac & Cheese Recipes (made with Tillamook Cheese, of course!).

By Gillian

Mac 'n' Cheese Sushi

According to the Huffington Post, mac ‘n’ cheese might just be the latest tasty trend. Add some creativity to this classic comfort food by trying it in 10 unconvential ways, like mac ‘n’ cheese pizza and mac ‘n’ cheese burritos.

By Tara

Gluten Free Mac & Cheese by The AMERICAN Grilled Cheese Kitchen

Celebrate National Noodle Month with the Gluten Free Mac & Cheese recipe on the Tillamook Kitchen! This recipe is super delicious, but when I look at this recipe I also love looking at the reviews. Melanie from Stockton, CA left a review that keeps me struggling to hold back tears each time I read it:

Celiac’s dream
“Made it for my mom who was diagnosed with Celiac disease less than 2 years ago. She still can’t eat a lot of fat or dairy due the damage done to her intestines from the disease, but it was so good she almost cried.”

Thanks for the kind words, Melanie. I am so happy that you can make this for your Mom!

Ingredients:
7 tablespoons Tillamook® Salted Butter
6 tablespoons gluten-free flour (such as Bob’s Red Mill Gluten Free Flour)
4 cups milk
¼ teaspoon cayenne pepper
1½ teaspoons dry mustard powder
1 tablespoon ground black pepper
1 teaspoon salt
1 lb gluten free pasta of your choice (elbow shape is traditional), cooked to al dente or according to the directions on the package
3 cups (12 oz) Tillamook® Sharp Cheddar Cheese, shredded
1 cup (4 oz) gruyere, shredded (mixed together with cheddar)
1 cup fresh gluten free bread crumbs (optional)

Preparation:
Preheat oven to 350°F.
Mix shredded sharp cheddar and gruyere cheese together in a bowl, set aside. Melt 6 tablespoons butter in a medium heavy bottom saucepan over medium-low heat. When butter is melted, whisk in gluten free flour; keep whisking until roux thickens and lets of a nutty aroma, 2-3 minutes.

Add milk in a thin stream to roux, whisking as you go. Add cayenne, mustard, salt and pepper. Allow mixture to come to a low boil, continuing to whisk. Simmer sauce until thickened, about 2 minutes, then turn off heat and stir in all but ½ cup of shredded cheese.

Stir in cooked, drained gluten free macaroni into cheese sauce. Pour entire contents into buttered casserole dish (a 3-Qt dish is the right size). In a small bowl, stir together bread crumbs (if using) and remaining ½ cup cheese. Sprinkle over macaroni.

Bake in middle of oven 25-30 minutes, until golden and bubbling.

By Laura

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!

Read More

By Jennifer