Recipes
Shrimp Mac and Cheese Con Queso
Description: 2007 Tillamook Macaroni and Cheese Contest, Debbie Willard, Denver, CO Regional Finalist

Instructions:
Preheat oven to 350 °.

Boil pasta in salted water until al a dente. Drain and set aside.

For topping mix olive oil, 2 garlic cloves, paprika and oregano in bowl. Brush both side of sour dough bread with olive oil mixture. Bake in oven 5 minutes or until golden brown. Turn over and bake again 5 minutes or until golden brown. Remove from oven and cool.

Melt butter in large saucepan over medium heat. When completely melted add flour to butter and continue to whisk mixture until slightly darkens. Be careful not to burn. Add milk to mixture and whisk until all flour has blended and begins to thicken. Add green onions, jalapeno, green chile, garlic, oregano, salt and pepper. Mix completely. Reduce heat to medium low. Add shrimp. Continue to cook until shrimp has turned pick. Remove from heat. Add grated cheddar, Monteray Jack, pepper jack, and sour cream. Stir until smooth. Stir in pasta and tomatoes and mix until cheese is evenly distributed throughout the pasta. Spray a large casserole dish with pan spray. Pour in filling and spread evenly in pan.

Coarsely grate toasted sour dough bread and distribute over top evenly.

Bake in oven 20 minutes or until cheese is golden brown.

Serving Size: 8+

Ingredients:
10 oz. elbow macaroni
4 tbsp. Tillamook® Butter
2 heaping tbsp. flour
1 cup milk
1 cup chopped green onions
1 jalapeno pepper, cored, seeded and minced
1 roasted (preferably) or fresh green chile diced
1 tbsp. minced garlic
1/2 tsp. dried oregano
1 tsp. salt
1 tsp. pepper
1 cup Tillamook® Sharp Cheddar Cheese, grated
2 cups Tillamook® Monterey Jack Cheese, grated
1 cup Tillamook® Pepper Jack Cheese, grated
1/2 cup Tillamook® Sour Cream
1 lb. med. shrimp, peeled and de-veined
2 med. tomatoes chopped

Topping for 5 slices of sour dough bread
4 tablespoons olive oil
2 garlic cloves diced fine
1/4 tsp. paprika
1/4 tsp. oregano