OK folks… I’m back in Denver but haven’t forgotten that I promised to post my Tillamook Baked Mac-n-Cheese recipe. The most important ingredient is genuine Tillamook Cheddar cheese. I personally use their medium sharp or sometimes their extra sharp white reserve cheddar. I can usually get either one in our local Costco. Visit their website (www.tillamookcheese.com) for more recipes and to join their fan club!
One other note – this is a baked casserole type mac-n-cheese very similar to how my Mom made it. No bechamel sauce here!! So, if you like really soupy-saucy mac-n-cheese, this recipe lends a much more baked and firm texture. Here’s the recipe – enjoy!
1.5 cups small curd cottage cheese
6 oz. whipped cream cheese
seasoning to taste (I use 1 teaspoon each of black pepper and onion powder and 1/2 teaspoon garlic powder; a general seasoning mix is good too, although avoid too much additional salt!)
Mix the above ingredients in a large bowl with a whisk until well-combined. Then mix in the following cheeses:
3.5 cups grated Tillamook medium sharp cheddar cheese
1/2 – 1 cup grated gruyere cheese
Cook 14-16 oz. of pasta according to directions for “al dente” (I usually don’t use elbow, but something larger like penne). Drain pasta, toss and cool for a few minutes and then mix into the cheese mixture. Pour mac-n-cheese into a buttered 2.5 quart casserole dish, top with additional grated gruyere and bake at 325 degrees for about 45 minutes. Mac-n-cheese should be bubbling throughout and have a golden crust on top. Enjoy!