Ingredients for Tillamook Aged Cheddar Macaroni And Cheese
- 2 cups heavy whipping cream
- 4 cups (16 ounces) shredded Tillamook Aged Cheddar cheese
- 1/4 cup all-purpose flour
- 6 tablespoons (3 ounces) unsalted butter
- 1 cup fresh bread crumbs
- 1 teaspoon English mustard
- 1/4 teaspoon freshly grated nutmeg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 pound of cooked, al dente elbow macaroni
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How to Make Tillamook Aged Cheddar Macaroni And Cheese
- In a large saucepan, whisk together 2 cups heavy whipping cream, 1/4 cup all-purpose flour, and 6 tablespoons (3 ounces) unsalted butter.
- Heat over medium heat, whisking continuously until the sauce thickens, comes to a boil, and is smooth (about 5-7 minutes).
- Reduce heat to low and simmer for 2 additional minutes.
- Add 3 cups (12 ounces) shredded Tillamook Aged Cheddar cheese, 1 teaspoon English mustard, 1/4 teaspoon freshly grated nutmeg, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Continue to stir constantly until the cheese is melted and the sauce is smooth and creamy.
- Add the desired amount of sauce to 1 pound of cooked, al dente elbow macaroni.
- Let stand for at least 1 hour to allow flavors to meld.
- Preheat oven to 350°F (175°C).
- Mix 1 cup fresh bread crumbs with the remaining 1 cup shredded Tillamook Aged Cheddar cheese.
- Sprinkle the cheese breadcrumb mixture evenly over the macaroni and cheese.
- Bake for 20-25 minutes, or until bubbling and the topping is golden brown and bubbly.
- Freeze remaining sauce in airtight containers for future use.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
9g
Fat
177g
Carbs
15g
