Arrange a rack in the middle of the oven. Heat the oven to 375 F and grease a large casserole dish with 1 tablespoon softened butter.
Bring a large pot of water to a boil and season heavily with salt. Add in pasta and cook according to the package instructions. Once cooked, reserve 1 cup of the pasta water and drain the noodles from the remaining water. Set the noodles aside.
Place a separate large saucepan over low heat and add in the butter. Once the butter has melted, stir in the flour, and cook for 2 to 3 minutes, or until the flour begins to turn a tan color and becomes a smooth texture.
Stir in the half and half. Bring to a simmer and allow to cook for 5 to 7 minutes, or until the mixture has slightly thickened.
Remove the saucepan from the heat and slowly stir in the 1 Cup Tillamook Mozzarella Farmstyle Shreds, 3 Cups Tillamook Sharp Cheddar Farmstyle Shreds, and chopped pimento peppers. Continue to stir the cheese into the sauce until it’s fully incorporated and melted.
Stir in the cooked pasta and reserved pasta water into the cheese sauce. Then, place the mac and cheese into the greased casserole dish and top with the remaining shredded cheese.
Bake for 35 to 40 minutes or until the top is golden-brown and the cheese bubbles around the edges.
TIP: If you can’t find chopped pimento peppers, swap them with chopped roasted red peppers.
Tillamook Sharp Cheddar Thick Cut
Tillamook Mozzarella Thick Cut
Tillamook Extra Creamy Unsalted Butter
Meet the chef
Will Coleman
Will Coleman is a Chef, Content Creator, Multi-Founder, and TV and Video Host. Will aims to diversify the food space and create moments of adventure and joy on and off the screen. He believes that food is meant to be vibrant and shared with those you love. His work explores Black-American cuisine, global ingredients, and bold flavors. This is showcased through short form content, branded activations and partnerships, television segments, editorial features, and direct to consumer products.
