Recipes
Buttermilk Macaroni and Cheese with Cheddar Biscuits
Description: 2006 Tillamook Macaroni and Cheese Contest, Amanda Wilson - Chicago Regional Finalist

Instructions:

Preheat oven to 350°.

Set buttermilk out at room temperature.

Prepare pasta according to package directions, but cook for 2 minutes less than manufacturer's directions suggest. Drain pasta. Mix in 2 tablespoons butter with pasta and set aside.

Place remaining 6 tablespoons butter, 2 cups of buttermilk, and ½ cup milk in saucepan and heat gently until butter is just melted. Using a wire whisk, mix in flour, salt, and pepper while stirring. Adjust to medium heat and seasonings. Continue heating and stirring until mixture thickens (about 5 minutes). Remove from heat and add 3 cups medium cheddar cheese and 1 cup vintage white medium cheddar Cheese. Mix until cheese melts slightly. Add pasta. Pour into greased 9”x13" baking pan.

In small bowl mix biscuit mix, 1/2 cup buttermilk, and 1/2 cup medium cheddar cheese. Drop biscuit mix by small teaspoons on top of macaroni. Bake until golden brown on top - 15-20 minutes.

Ingredients:

8 oz. macaroni
6 tbsp. plus 2 tbsp. Tillamook® Unsalted Butter (for coating macaroni)
2 cups buttermilk
1/2 cup whole milk
1/4 cup all-purpose flour
1 tsp. salt
1/2 tsp. freshly ground black pepper
1/4 tsp. garlic powder
1/8 tsp. ground clove
1/8 tsp. ground cayenne red pepper
3 cups Tillamook® Medium Cheddar Cheese, shredded
1 cup - Tillamook® Vintage White Medium Cheddar Cheese, shredded

Cheddar Biscuit Topping
1 cup dry biscuit baking mix
1/2 cup buttermilk
1/2 cup Tillamook® Medium Cheddar Cheese, shredded
1/2 tsp. garlic powder