Recipes
Macaroni and Cheese Del La Mer
Description: 2006 Tillamook Macaroni and Cheese Contest, John Hanrahan - Seattle, WA Regional Finalist

Instructions:

Preheat oven to 350°. Butter a 9 x 13-inch baking dish.

In large saucepan, melt butter over medium heat. Add shallot and garlic; cook 1 minute. Add flour; whisking until incorporated, 1 to 2 minutes. Gradually whisk in milk and bring to a simmer; cook until mixture is thickened, stirring occasionally, 3 to 4 minutes. Whisk in Dijon and salt.

Meanwhile, cook pasta according to package directions until not quite done. Drain.

In large bowl, combine pasta, sauce, vintage white cheddar cheese and pepper jack cheese. Fold in shrimp, prosciutto, dried tomatoes, basil, scallions and lemon zest. Transfer to prepared baking dish.

Combine bread crumbs and Parmiago-Reggiano; sprinkle evenly over casserole. Top with pine nuts.

Bake 30 minutes or until golden brown and bubbling

Ingredients:
4 tablespoons Tillamook® unsalted Butter
1 tablespoon shallot, minced
2 teaspoons garlic, minced
1/4 cup all-purpose flour
4 cups whole milk
1 teaspoon Dijon mustard
1 1/2 teaspoons salt
12 ounces dry radiatore or small shell pasta
2 1/2 cups Tillamook® Vintage White Medium (or Extra Sharp) Cheddar Cheese, grated
1 cup Tillamook® Pepper Jack Cheese, grated
12 ounces cooked rock shrimp (or bay), peeled
3 ounces prosciutto, diced
1/3 cup finely chopped drained oil-packed sun-dried tomatoes
1/4 cup slivered basil leaves
1/4 cup sliced scallions
1 teaspoon lemon zest, grated
2/3 cup seasoned Italian bread crumbs
1/3 cup Parmigiano-Reggiano, shredded
3 tablespoons toasted pine nuts