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  Recipes
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Where to find Tillamook Products
Kicked-Up Monterey Macaroni & Cheese
Description:
Sweet, nutty and creamy, this reinterpretation of the old favorite takes the dish a new and tasty direction with sun-dried tomatoes. A winner both at lunch and dinner. 2005 Tillamook Macaroni and Cheese Contest, Priscilla Yee - San Jose, CA Regional winner
Instructions: Preheat oven to 350 degrees F. In large saucepan, cook pasta according to directions on package. Drain. Spray 2-quart casserole with nonstick cooking spray. In medium saucepan, melt 3 tablespoons butter over medium heat; add garlic and cook 30 seconds. Remove from heat. Stir in the flour and salt. Gradually stir in milk and bring to a boil, stirring constantly. Cook 1 minute more. Remove from heat. Stir in 1 cup special reserve extra sharp cheddar cheese, 1 cup pepper jack cheese, shrimp, artichoke hearts, dried tomatoes, lemon zest and the cooked pasta. Pour into casserole dish. Sprinkle top with remaining 1/4 cup of each cheese. Melt remaining 2 tablespoons butter in microwave or saucepan. Add bread crumbs and toss to coat. Sprinkle crumbs and hazelnuts over casserole. Bake for 20-25 minutes or until bubbly and crumbs are golden brown.
Ingredients:
8 ounces uncooked dry radiatore or rotini pasta 5 tablespoons Tillamook® Butter, divided 1 garlic clove, minced 1/4 cup all-purpose flour 1/2 teaspoon salt 2 cups milk (whole preferred) 1 1/4 cups Tillamook® Special Reserve Extra Sharp Cheddar Cheese, shredded 1 1/4 cups Tillamook® Pepper Jack Cheese, shredded 1 cup cooked small bay shrimp, peeled 1 cup quartered artichoke hearts, diced 1/3 cup chopped sun-dried tomatoes in oil, drained 1 teaspoon (or to taste) lemon zest 1/2 cup plain panko bread crumbs 1/3 cup coarsely chopped toasted hazelnuts |
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