Lunch

Tillamook Classic Mac & Cheese

Name: Tillamook Classic Mac & Cheese
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8-10
Ingredients: For the Topping 1 cup sourdough pretzel nuggets or rods; 2 tbsp. https://www.tillamook.com/products/butter/extra-creamy-salted-butter, melted; 1 tsp. dried chives; 1 tsp. dried parsley; Salt and pepper, to taste; 8 oz. https://www.tillamook.com/products/cheese/cheddar-jack-shredded; For the Sauce ½ cup https://www.tillamook.com/products/butter/extra-creamy-salted-butter; 1 tsp. paprika; 1 tbsp. kosher salt; ¾ tsp. coarse black pepper; 1 tsp. garlic powder; 1 tsp. onion powder; ½ tbsp. dried parsley leaves; ½ cup flour; 4 cups whole milk; ½ tbsp. red wine vinegar; 1 cup https://www.tillamook.com/products/cheese/medium-cheddar-shredded; 1 cup https://www.tillamook.com/products/cheese/sharp-cheddar-shredded; For the Pasta 16 oz. package, pasta of choice (we recommend extra-large ridged elbow macaroni)

Can’t make it to The Tillamook Creamery this season? Recreate our classic recipe featuring not one, not two, but three of our melty cheeses from the comfort (and joy) of your own home.

35MINserves 8-10

Ingredients

For the Topping

1 cup sourdough pretzel nuggets or rods
2 tbsp. Tillamook Extra Creamy Salted Butter, melted
1 tsp. dried chives
1 tsp. dried parsley
Salt and pepper, to taste
8 oz. Tillamook Farmstyle Cheddar Jack Shreds

For the Sauce

½ cup Tillamook Extra Creamy Salted Butter
1 tsp. paprika
1 tbsp. kosher salt
¾ tsp. coarse black pepper
1 tsp. garlic powder
1 tsp. onion powder
½ tbsp. dried parsley leaves
½ cup flour
4 cups whole milk
½ tbsp. red wine vinegar
1 cup Tillamook Farmstyle Medium Cheddar Shreds
1 cup Tillamook Farmstyle Sharp Cheddar Shreds

For the Pasta

16 oz. package, pasta of choice (we recommend extra-large ridged elbow macaroni)

To make the topping, crush the pretzels into small pieces and toss with butter, chives, parsley, salt and pepper. Toss all together to ensure butter is dispersed evenly.
To make the sauce, gently melt the butter in a large saucepan. Over medium-low heat, add the paprika, salt, black pepper, garlic powder, onion powder and parsley. Cook until aromatic (about 2 minutes).
Add the flour, whisk until smooth and continue over medium-low heat until bubbly (about 2 minutes). Slowly whisk in cold milk. Stir often over medium-low heat until the bechamel reaches 180°F (about 20 minutes). Remove from heat. Add vinegar and whisk. Add Medium Cheddar Shreds and Sharp Cheddar Shreds and allow the residual heat to melt.
While the sauce is cooking, bring water to a rolling boil for the pasta, salt liberally, and cook pasta until al dente (per instructions on the packaging).
To assemble, gently toss the cooked pasta with warm sauce, ensure even coating. Load the mixture into a greased oven-safe baking dish. Top with Cheddar Jack Shreds, then sprinkle with the pretzel crumb mixture (topping). Bake at 400°F until the edges begin to bubble, the cheese is fully melted and the pretzels begin to darken. Remove and serve immediately.