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  Recipes
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Where to find Tillamook Products
Hog Wild Macaroni and Cheese
Description: 2006 Tillamook Macaroni and Cheese Contest, Kurt Wait, San Francisco, CA Regional Finalist
Instructions: In large saucepan, cook pasta until it is al dente according to directions on package. Drain. Meanwhile, heat oven to 375°. Butter a shallow 3-quart casserole dish. Melt 2 tablespoons butter in a heavy large pot over medium heat. Add 2 teaspoons garlic; sauté 30 seconds. Add mushrooms and sauté until tender and most of the juices have evaporated, about 10 minutes. Remove from heat. Add 2 tablespoons butter, flour, salt and pepper; stir until blended. Gradually stir in half-and-half and bring to a boil, stirring constantly. Remove from heat. Stir in 1-1/2 cups special reserve extra sharp cheddar cheese, Swiss cheese, gorgonzola cheese, bacon, roasted peppers, thyme and the cooked pasta. Pour into casserole. Sprinkle with remaining 1 cup of special reserve extra sharp cheddar cheese. Melt remaining 2 tablespoons butter in large skillet over medium heat. Add remaining 1 teaspoon garlic and sauté until fragrant, about 30 seconds. Stir in bread crumbs; toss to coat. Sprinkle over casserole. Bake at 375° for 20 to 30 minutes or until bubbly. Garnish with chopped thyme or thyme sprigs, if desired.
Ingredients:
12 ounces uncooked dry penne pasta 6 tablespoons Tillamook® Butter, divided 1 tablespoon garlic, divided and minced 12 ounces mixed wild mushrooms such as shiitake, oyster or cremini, sliced 1/3 cup all-purpose flour 3/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 3 cups half-and-half 2 1/2 cups Tillamook® Special Reserve Extra Sharp Cheddar Cheese, shredded 1 1/2 cups Tillamook® Swiss Cheese, shredded 1/2 cup gorgonzola cheese, crumbled 6 strips thick-sliced bacon, chopped, cooked, drained 1/2 cup roasted red bell peppers, chopped 2 teaspoons chopped fresh thyme 1 cup panko bread crumbs |
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