Finally, a mac and cheese recipe with its priorities straight. Five kinds of Tillamook Cheese in a one-of-a-kind dish. Macaroni never had it so good.
“I have always loved Mac & Cheese! Growing up in Germany I always felt like getting to have Mac & Cheese (even out of the box - and let’s face it, so many Americans grew up on it!) was a special ’American‘ treat. My goal at D Bar was to make a Mac & Cheese that people (young and old) liked as much but hopefully even more that what they grew up with. The starting place to make it great: Tillamook Cheese!
We use 3 different Tillamook products for this recipe which in total use 5 different cheeses. The recipe can be made successfully using only the Shredded Mac & Cheese Blend Cheese, but if you want that gooey, stretchy/stringy fun and depth of cheddar flavor that really makes this Mac & Cheese hard to beat then don’t leave out the Mozzarella and the 3 Year Vintage White Extra Sharp. ” – Keegan Gerhard of D Bar Desserts
***Make sure and check out the end of the recipe for a bonus recipe! D Bar Crü Fries with Mac & Cheese sauce as the secret ingredient!
1 oz salt
1 lb elbow macaroni
2 tablespoon olive oil
2 cups heavy cream
½ cup (2 oz) cubed Tillamook® Medium Cheddar Cheese
½ cup (2 oz) cubed Tillamook® 3 Year Vintage White Extra Sharp Cheddar Cheese
½ cup (2 oz) cubed fontina cheese
1 cup (4 oz) Tillamook® Shredded Classic Mac & Cheese Blend Cheese
1 cup (4 oz) Tillamook® Shredded Mozzarella Cheese
1/8 teaspoon white pepper
¼ teaspoon sea salt
1/8 teaspoon cayenne
½ teaspoon garlic powder
Optional: Panko bread crumbs, cheese cracker crumbs, Tillamook® Butter
Start by bring 2 qts of water and 1 oz of salt to a boil. Add 1 pound of elbow macaroni and cook to “al dente”. Rinse briefly with cold water to stop the cooking process. Toss with 2 tablespoons of oil to prevent sticking.
Heat cream to just below a boil and add Medium Cheddar Cheese, 3 Year Vintage White Extra Sharp Cheddar Cheese, and fontina cheese. Add shredded Mac & Cheese blend to the cream and stir to melt. Add Mozzarella and allow to melt, then add all seasonings, stirring all the while. When all cheeses are melted sauce is ready. At this point, pour some mac sauce onto cooked noodles and toss, coating generously. Note: it will not require all the sauce – reserve for Crü Fries or use as a dipping sauce for your favorite snack (like my Gougères recipe!).
Fill, desired baking dish (spray with cooking spray first) with tossed noodles, leaving a little room at the top. At D Bar we use individual 8 oz crocks and put in 7 oz of tossed noodles. Top with more Mac sauce (spreading on cold sauce is best). Optional: we top ours with a 3:1 mixture of Panko bread crumbs to ground cheese crackers tossed with a little melted Tillamook Butter. This makes for a delicious crunchy topping! To serve: Bake in a 450°F oven until warm and bubbly (an 8 oz crock takes about 10 minutes).
***Bonus Recipe – D Bar Crü Fries!
Your favorite fries
Roasted garlic oil
Parmesan cheese, shaved
Mac & Cheese sauce (from recipe above!)
Tillamook® Finely Shredded Colby Jack Cheese
Tillamook® Sour Cream
Apple wood smoked bacon
Make a batch of your favorite fries-we like the skinny, crispy sort. Once fried we toss them with a little roasted garlic oil and shaved parmesan. Place in bowl or broiler proof dish and pour over our Mac & Cheese sauce. Top with Tillamook’s Finely Shredded Colby Jack Cheese. Place dish in oven or broiler to melt. Pull from oven once melted and top with Tillamook Natural Sour Cream and apple wood smoked bacon and chopped chives.