Tillamook Cheddar Mac and Cheese
A rich baked mac and cheese made with sharp Tillamook cheddar from Oregon's coastal dairy country.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 540 kcal
Equipment
- •Cast-iron skillet
- •Saucepan
Nutrition
Per serving, approximate
- Calories
- 540 kcal
- fat
- 30
- carbs
- 48
- protein
- 22
- calories
- 540
Instructions
- 1
Preheat your oven to 375°F. Bring a large pot of salted water to a boil on the stovetop.
- 2
Cook the macaroni until it is still slightly firm to the bite. Drain the water well.
- 3
Melt butter in a saucepan. Whisk in flour to make a roux (a smooth paste) and cook for 1-2 minutes.
- 4
Slowly whisk in the milk. Cook for about 5 minutes until the sauce thickens.
- 5
Take the pan off the heat. Stir in the shredded cheddar until completely melted and smooth.
- 6
Stir in the dry mustard and salt. Gently mix in the cooked macaroni.
- 7
Pour into a buttered cast-iron skillet or baking dish. Sprinkle breadcrumbs evenly over the top.
- 8
Bake for 20-25 minutes. Remove when the cheese is bubbling and golden on top.
Chef's tips
Shred your own cheese block for a smooth sauce, since bagged pre-shredded cheese can turn grainy. Keep the pasta slightly firm so it does not turn mushy in the oven.
Storage
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating
Reheat covered in a 325°F oven with a splash of milk stirred in.
Common mistakes to avoid
- •Letting the cheese sauce boil, which can make it separate and greasy.
- •Boiling the pasta too long before baking it in the oven.
Serving suggestions
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