Tillamook Cheddar Mac and Cheese - Artist Point, Wilderness Lodge

You may have figured this out by now, but I'm a total cheesehead. And even though I've featured a mac and cheese recipe on here before, that didn't stop me from making this one. The Tillamook Mac and Cheese from Artist Point is a different spin on a classic recipe - if you're not into blue cheese, you should stick with the more traditional Jiko version, because this mac and cheese has BITE.

This recipe makes an excellent side dish (I served it along with my Honey Coriander Chicken Wings from O'hana), but it's incredibly filling, so expect some leftovers. I got 4 days worth of lunches out of this one batch.

In summary - Tillamook Mac and Cheese: Good for Your Budget, Not for Your Diet.

Ingredients

4 Tbsp Butter

3 Tbsp Flour

3 Cups Milk

1/2 Tsp Kosher Salt

1/4 Tsp White Pepper

1 Cup Shredded Tillamook Cheddar Cheese

4 Cups Cooked Pasta

1 Cup Maytag Bleu Cheese, crumbled

1/2 Cup Panko Japanese Bread Crumbs

To Make:

1. Melt butter in a 1-quart saucepan over low heat. Whisk in flour, stirring to combine. Cook 2 to 3 minutes. Cook over low heat for 5 minutes more.

2. Gradually add milk, whisking constantly until thickened. Season with salt and pepper.

3. Add shredded Tillamook cheddar and stir to incorporate evenly.

4. Preheat oven to 375 degrees F.

5. Pour sauce over cooked pasta, stir to coat and place in an oven-safe dish.

6. Combine crumbled Maytag bleu cheese and panko bread crumbs, and top the pasta.

7. Bake in oven at 375 degrees for approximately 30 minutes. Center should be hot and the topping golden brown.


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Related Links:

* Macaroni and Cheese - Jiko, Animal Kingdom Lodge
* Mango Mousse - Food & Wine Festival

* Shrimp with Tomato-Feta Compote - Citricos, Grand Floridian Resort & Spa