Everyday Mac & Cheese
A creamy, cheesy mac and cheese recipe made with Tillamook cheddar cheese that's perfect for any day of the week. Ready in just 30 minutes!
8 oz elbow macaroni
2 tbsp Tillamook Salted Butter
2 tbsp all-purpose flour
2 cups whole milk
½ tsp salt
⅛ tsp freshly ground black pepper
2 ½ cups Tillamook Triple Cheddar Blend Shredded Cheese, divided
Preheat the oven to 375°F.
Cook the macaroni according to packaging directions to the al dente stage. Drain and reserve.
Meanwhile, melt the butter in a medium saucepan, and whisk in the flour. Cook, whisking constantly, for 3 minutes until smooth.
Gradually stir in the milk and bring just to a boil while stirring continuously. Reduce the heat and summer, whisking often until the sauce thickens slightly, about 4-5 minutes.
Add the salt, pepper and 2 cups of the cheese, stirring constantly until the cheese melts. Remove the pan from the heat and fold in the reserved pasta.
Pour the mixture into a prepared baking dish and top with the remaining cheese. Bake for 15-20 minutes or until the cheese is bubbly and the top is going to brown. Let stand for 5 minutes before serving.